Conan
Well-Known Member
Hi all. As the title suggests I've brewed 2 batches and both have a woody flavor. The first was a kit beer, the Midwest Nite Cap cherry stout. Followed directions exactly, very conscience of cleanliness. Brewed over an electric stove in a 32 qt. aluminum turkey fryer. It used dry yeast and was at or near 66 degrees the entire fermentation and in secondary. The second I just bottled yesterday and it was my own recipe. I used AHS ingredients: 6lb. amber LME, 5 oz. Rauch and 5 oz. Carafa III. 1oz. Simcoe for 50 mins, 1oz. Challenger for 10 minutes. Yeast was Munton's Gold dry, and my SG was 1.110. At bottling I believe (due to my scale reading) the FG was 1.270. When I tasted this batch it wasnt' bad, just had that woody flavor. Not at all as severe as the first batch was at the same point, though. Anybody have any ideas? Used priming sugar from Midwest on the first batch, AHS on the second. Kyle