jjones17
Well-Known Member
Howdy all! I am just wondering if anyone else gets a 'Tangy' taste from this style of beer... I have a feeling this is from the Chocolate Malt, as my process is down pretty good and my sanitation has been spot on. When I use chocolate malt in a porter or a stout, I do not get that at all though. I am guessing the 'black' malt is just overpowering the chocolate, however maybe my beer just has some kind of infection.
It was an all grain batch, 155F 60 minute mash temps spot on, and I used notty. The notty took a long time to start(3 days), so I pitched US-05 on top. My ferm temps are about 60-63 constant.
The flavour is hard to pinpoint, but TANGY definately comes to mind. Not overly disgusting, but almost. I do not want to say astringent, but this could almost qualify for that. Could this be from poorly stored yeast?
Anyway, just figured I would throw this out there....
It was an all grain batch, 155F 60 minute mash temps spot on, and I used notty. The notty took a long time to start(3 days), so I pitched US-05 on top. My ferm temps are about 60-63 constant.
The flavour is hard to pinpoint, but TANGY definately comes to mind. Not overly disgusting, but almost. I do not want to say astringent, but this could almost qualify for that. Could this be from poorly stored yeast?
Anyway, just figured I would throw this out there....