First brew completed, off flavors?

The temp being too high is the most likely answer. Do you know what the ambient temp was during fermentation? Although less likely, and depending on your accuracy of describing flavors they might also come from the yeast that was used. Was the type of yeast in your kit identified as a Belgian yeast?

 

It's easy to point a finger at excessive phenols without seeing a recipe, fermentation temp, and yeast choice. Usually this is caused by high temps, low pitch rates, or both. I wouldn't worry about an infection yet.

 

At what temp are you serving/drinking your beer? Ice cold or are you letting it warm up a bit? I've found that with my homebrews, if I drink it really cold, the flavors and aromas are muted. A beer that I try right out of the fridge doesn't taste or smell as good as it does once it's sat out for a good 30 min and allowed to warm up some.

 

Have you measured the ambient temperature of your basement?

I would be willing to bet that the basement of a house in Minnesota is pretty darn cool.

Cheers!

 

Yea, I'm guessing it's just the phenols and/or fusels created from higher than normal fermentation temps. Was it a dry yeast? I'm guessing a brown ale strain would be similar to a British ale yeast, which does well at lower temps (low 60s).

In my opinion, the easiest and cheapest method would be to: get a large plastic storage bin that's large enough to house the fermenter. Fill it with water after you put the fermenter in there (usually fill it about halfway) and feed it frozen water bottles from time to time to keep the temp in the lower 60s. Also, a stick-on thermometer for the side of your fermenter so you can monitor the temp. They're like $1.99. I think you'll notice cleaner flavors on your next batch if you are doing a similar style ale. Good luck!

 

Most basements in Northern Climates maintain a fairly consistent ambient temperature. While your temperatures now (May) may not be exactly the same as April it should be pretty close.

Cheers!

 

Google 'swamp cooler' for other ideas on how to keep your fermentor cool. I think there are also videos on YouTube.

I'm in Michigan and I ferment in my basement in a room that has no heat vent. It stays around 60 in the winter and 65 in the summer on the workbench I have in there. It would probably be 3-4 degrees cooler on the floor. You just want to stay away from your furnace or water heater. They can raise your ambient temp nearby.