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I've never tasted acetaminophen, but the 130g of black malt is probably your culprit. I made a stout with a similar amount, and the resulting beer was acrid and unpleasant. Aging mellowed it a bit, but it never turned into what I'd call a pleasant beer. For what it's worth, the only roasted malts I use in my stouts are roasted barley, and a small amount of ...


I'd try krausening and aging. Make 1 l of wort of the same OG, pitch with yeast, keep at 18-20C, then on the 2-3rd day pour it to the main batch. Leave for a month there, observing the temperature conditions. Chances are high that the beer will turn drinkable. Otherwise, find a friend who is into distilling (makes moonshine).

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