Water chemistry.....fail

So, I have had a major fail with the Pale Ale and chemical addition experiment.

In my excitement to get the chemicals right I have forgotten that the grist is almost 40% pilsener malt and as such have not boiled the wort either long enough or hard enough.

The result was a ferment smelling very strongly of cooked vegetables. This has carried over to the bottled beer.

On tasting 2 weeks in the bottle that smell is noticeable and the taste is skewed to cooked vegetables. The underlying beer seems to be quite good, but that flavour is throwing everything off. I have shared a bottle with my normal local tasters and although they did not pick the vegetative problem, they both commented on the 'unusual' flavour.

I will leave these to age a while longer and see if the flavour drops out, the beer is almost drinkable as is, so with a bit of age it might come good but I'm not counting on it and expect that in the not too distant future I will be feeding the lawn with it.

I have since put down a Summer Ale with adjustments and look forward to getting some results from this. I have brewed this beer previously so should be able to use it as a good yardstick.

I hope it comes out OK as this beer will be served up to the relo's at Xmas.