I brewed up 12 gallons of an "blonde wheat" recipie I found online that looked ok.
I should warn you there are about 8 million variables that could have caused what I'm about to describe so I understand if you guys can't pin down my issue.
As mentioned I did 12 gallons with my randomly collected new setup doing a brew in a bag method. I fermented all of it for 8 days at 66F with White labs Pacific Ale yeast (don't know the number).
I kegged half the batch and carbed it. It is drinkable and is improving everyday. The 2nd half the batch I was racked on 6 pounds of fresh picked bing cherries that I had stewed for about 20-25 mins to kill off the bugs. I got a pretty healthy burst of renewed fermentation which I assume is from the sugar in the cherries.
The Non cherry is fantastic and I'd pay money for it. The cherry batch however has NO head and tastes a bit off. I'm very new to brewing and don't know exactly what I'm tasting but as its been described many times as "buttered popcorn" I think its diacytal. (sp?)
Any thoughts are appreciated. I've got 5 gallons of excellent beer and 5 gallons of drinkable but not so hot cherry.