Originally Posted by unionrdr
Never got smoke as an off flavor or ester. Maybe the malts included some smoked malt?
This is the recipe;
Light LME 3.00 lb, Extract, Extract
Light LME 3.50 lb, Extract, Extract
Crystal 60L 1.00 lb, Grain, Steeped
Kent Golding 1.00 oz, Whole, 60 minutes
Kent Golding 0.75 oz, Whole, 30 minutes
Kent Golding 0.75 oz, Whole, 15 minutes
I thought something was up with the yeast from the start, since it had a major lag, and an odd smell once it started fermenting. Can yeast cause a smoke flavor? Can an infection?