I've brewed 3 beers this year with special B in them. They were a Belgian Quad (extract), a RIS (AG), and a Weizenbock (extract). Each had about 5-6% Special B as part of the malt bill. Obviously, these are beers that should age a bit, but they all have this distinct taste that I find very unpleasant and the only thing they all have in common is the Special B. From what I had read about Special B it seemed like something I would like. I've heard it described as raisiny, dark fruits, even molasses. But, this flavor does not taste like any of those things to me. I am having a hard time describing the flavor, but it is almost vegetal in nature. Anyone else not like Special B? Am I crazy here?
I am not a Doctor but I play one on TV... Yes you are "crazy"...
Well maybe not..... but I like Special B, a bit in my Porters and Stouts sometimes to add a bit of sweetness...
I could see it in the Belgian and the RIP but think it would be too much in the Weizenbock...
But as a few others have stated I don't see the "vegetal" (DMS) flavor being from the Special-B...
I know three ways you get DMS in a beer..
1: not an open Boil and it does not escape
2: short Boil
3: long cooling period (not getting below
Can you go in to you process a bit?
From John Palmers's "How to brew"
Dimethyl Sulfides (DMS)/ Cooked Vegetable Flavors
Like diacetyl in ales, DMS is common in many light lagers and is considered to be part of the character. DMS is produced in the wort during the boil by the reduction of another compound, S-methyl-methionine (SMM), which is itself produced during malting. When a malt is roasted or toasted, the SMM is reduced beforehand and does not manifest as DMS in the wort, which explains why it is more prevalent in pale lagers. In other styles, DMS is a common off-flavor, and can be caused by poor brewing practices or bacterial infections.
DMS is continuously produced in the wort while it is hot and is usually removed by vaporization during the boil. If the wort is cooled slowly these compounds will not be removed from the wort and will dissolve back in. Thus it is important to not completely cover the brewpot during the boil or allow condensate to drip back into the pot from the lid. The wort should also be cooled quickly after the boil, either by immersing in an ice bath or using a wort chiller.
When caused by bacterial infection, DMS has a more rancid character, more liked cooked cabbage than corn. It is usually the result of poor sanitation. Repitching the yeast from an infected batch of beer will perpetuate the problem.