DrunkenNightsPodcast
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- Jul 9, 2013
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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.
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.