Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Where's the nuttiness coming from?
Reply
 
LinkBack Thread Tools
Old 07-12-2013, 01:36 AM   #1
DrunkenNightsPodcast
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 15
Liked 6 Times on 3 Posts

Default Where's the nuttiness coming from?

I brewed my first batch of all grain 2 weeks ago. I took a gravity reading a couple days ago and noticed a strong nutty flavor in the finish on the back of my palate. I'm wondering if this will mellow out with the final stage of fermenting and bottle conditioning. What ingredient is bringing out this flavor? I'm using a kolsch yeast but treating it like an ale and not lagering.
5 gal batch.
6# 2 row
3# Munich malt
.75# honey malt
.4# crystal 20
Centennial an Amarillo hops
Wyeast kolsch 2565 yeast
I pitched yeast fairly warm at 75F but brought temp down to 65 within 2 days.

__________________
DrunkenNightsPodcast is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 01:44 AM   #2
sudsmcgee
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sudsmcgee's Avatar
Recipes 
 
Join Date: May 2010
Location: Western Chicago Burbs, IL
Posts: 1,517
Liked 49 Times on 41 Posts
Likes Given: 52

Default

Well, the first couple of days is where a lot of the flavor of fermentation come from, so it's possible that the flavor is due to pitching temps. However, every beer typically gets better with age (except IPAs).

__________________

"If you're here for the premature ejaculators meeting, you've come too soon."

sudsmcgee is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 01:51 AM   #3
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,519
Liked 531 Times on 469 Posts
Likes Given: 162

Default

Probably the munich malt or overcrushed fresh grains. The grainy-nutty flavor in your roasted grains can settle out a bit with some cold conditioning for about 30 days. The flavor should improve with time and some cold.

__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 01:56 AM   #4
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 6,886
Liked 631 Times on 538 Posts
Likes Given: 168

Default

Looking at that yeast I would probably have pitched and tried for about 60 degrees for the first 5 days or so.

Given that I would say that I find most of mine to taste a LOT different between the fermentation stage and when it is done. Case in point is my Ebony IPA at a week in the keg I was a bit disappointed, 3 days later it is very good.

__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2013, 10:52 PM   #5
DrunkenNightsPodcast
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 15
Liked 6 Times on 3 Posts

Default

Just an update. This has been in the bottle for two weeks and I have tried it a couple times. The nuttiness has greatly mellowed out and is now more bready, but very slight only on the finish. Still haven't determined which ingredient was responsible, but its turning out to be a great beer.

__________________
DrunkenNightsPodcast is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
OG has been coming out VERY low, HELP! Alechemist Beginners Beer Brewing Forum 15 01-26-2012 03:31 PM
Getting "nuttiness" into a brown ale KyleWolf Recipes/Ingredients 7 03-11-2010 07:42 PM
HELP! First Keg not coming out very well! Stevorino Bottling/Kegging 10 04-28-2008 01:09 PM