homebrewandbeer.com

I recently made a Coopers Mexican Cerveza with 250gm LDM, 750 Dextrose, 250gm Maltodextrine. I used the yeast that came with the kit and just wanted a easy to swill after mowing the lawns kind of beer.

It was in primary ferm for about 2.5 weeks, and then secondary fermentaion for about a month. After being in the bottle for about 6 weeks now, the stuff tastes and smells like BUBBLE GUM

It actually tastes pretty awful unless you want some kind of a novelty What caused this to happen (infection?) and will the flavour lessen with age?

Please save my beer....

I always start here:

http://www.howtobrew.com/section4/chapter21-2.html

When I find things in my beer that I think shouldn't be there.

Best case scenario - esters from a warm fermentation...

Worst case scenario - Brettanomyces yeast infection...
I'm afraid you won't be able to correct the beer...

How did the brew ferment out - if it dropped down to a very low final gravity, ie, more than what you would have expected, you unfortunately most likely have a Brett infection. What did you last put through the fermenter and secondary fermenter. Did you brew a Belgian recently?

Either way - don't re-use the yeast (duh!) and sanitise like a madman...

Cheers,
TL

Warm ferments won't usually give bubblegum. I'd put my money on brett.

Just call it a Chimay Cerveza.