Rivenin
Well-Known Member
- Joined
- Dec 13, 2010
- Messages
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So, here is something interesting...
i've had an infection as of late (porter tastes like yogurt, bleh) but this tastes different then any sort of infection i've tasted.
So i brew 2 beers almost exactly 2 weeks ago, an IPA and a Stout...
Stout recipe as follows
8lb 2 row
4lb munich
.75lb roast barley
1lb c60
Mashed at 150
chinook at 60
cascade at 45
(roughly 50ibu and 1.080)
S-05 - fermented at 65-67ish (fermometer on better bottle)
While i've made something similar to this, and it's a decent roasty stout... this one is anything but.
instead of a roasty stout, i get a very clove forward saison taste... no roast, just a straight up kinda "dark clove" taste with some belgian fruit flavors (just think dark saison and you're straight on)... if you closed your eyes, you would swear it was a saison... wife is pregnant, but she LOVES stout, so i had her at least smell it and she said the same things, "no roast, no chocolate, no coffee... smells like spices". And from my uses in the past (in my early days of screwing up batches) even when i fermented at the wrong temps, it still was "stout/porter" with the normal off flavors associated.
With that being said, it's VERY nice and i kept drinking the sample i had in my hand from the carboy
i also fermented the IPA with another package of S-05 right next to this one, same cleaning , same sanitation, same temps, and is a very chewy on hops and fruit, no note of spice at all...
I've used S-05 numerous times (along with 1056 and the white labs version) and never ran into cloves... with prolly the close to 20 some odd batches I've done with that strain.
So what say you HBT? possible good infection? or S-05 doing something funky? maybe a mixup of the packages at the factory? should i bleach bomb my better bottle after this is outta there?
i've had an infection as of late (porter tastes like yogurt, bleh) but this tastes different then any sort of infection i've tasted.
So i brew 2 beers almost exactly 2 weeks ago, an IPA and a Stout...
Stout recipe as follows
8lb 2 row
4lb munich
.75lb roast barley
1lb c60
Mashed at 150
chinook at 60
cascade at 45
(roughly 50ibu and 1.080)
S-05 - fermented at 65-67ish (fermometer on better bottle)
While i've made something similar to this, and it's a decent roasty stout... this one is anything but.
instead of a roasty stout, i get a very clove forward saison taste... no roast, just a straight up kinda "dark clove" taste with some belgian fruit flavors (just think dark saison and you're straight on)... if you closed your eyes, you would swear it was a saison... wife is pregnant, but she LOVES stout, so i had her at least smell it and she said the same things, "no roast, no chocolate, no coffee... smells like spices". And from my uses in the past (in my early days of screwing up batches) even when i fermented at the wrong temps, it still was "stout/porter" with the normal off flavors associated.
With that being said, it's VERY nice and i kept drinking the sample i had in my hand from the carboy
i also fermented the IPA with another package of S-05 right next to this one, same cleaning , same sanitation, same temps, and is a very chewy on hops and fruit, no note of spice at all...
I've used S-05 numerous times (along with 1056 and the white labs version) and never ran into cloves... with prolly the close to 20 some odd batches I've done with that strain.
So what say you HBT? possible good infection? or S-05 doing something funky? maybe a mixup of the packages at the factory? should i bleach bomb my better bottle after this is outta there?