Batch 137 Irish red

4.5 gallons

7 lbs tfs Maris otter
6 oz MFB cara120
2 oz briess roast barley
No salts

Mash 20 mins 146 df, 50 mins 154 df

Boil 60 mins
60 mins 11 gr citra, 14.1%aa, 25 IBUs
15 mins 1 tsp Irish moss

OG into fermenter 1.054, 86% bhe

Pitch at 70 df in w1084 in 2/3 qt starter, move to 68 df.

Bottle 6/6 with 80 gr table sugar, yield 540 oz, 2.15 vols co2.

Batch 132 Tripel tasting notes

Cold

Pours all head, way overcarbed, hazy gold with white head

Aroma dull yeast with slight tang, big sweet malt

Mouthfeel toothy odd coating

Flavor odd/bad yeasty flavor, bitterness with some odd dead yeast thing, malt on top.  Not really warm, but alcohol flavor, and quick buzz.

Finish spoiled yeast at back end, along with yeast bitterness.

Overall, yuck.  Clearly under-pitched and under-attenuated, finished in bottle with stressed yeast, need to spend more time with this yeast getting it started.  How to choke down 2 cases?