I've got a southern english brown ale (extract w/ specialty grains) that's been in bottles about 4 months now. It's gotten better with age like all beers, but all along it's had a slight aroma of tomato juice. This has diminished slightly with aging, and doesn't really show up in the taste.
Palmer mentions that DMS can take on a tomato like character in darker beers. Has anyone had this experience?
I suspect that the cause may have been that I cooled the wort too slowly.
Thanks for your input.
Palmer mentions that DMS can take on a tomato like character in darker beers. Has anyone had this experience?
I suspect that the cause may have been that I cooled the wort too slowly.
Thanks for your input.