mscott987
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I just opened a stout that has been in the bottle for about a month and it has a slight fruity, citrus hint to it. I know I have read somewhere that there is a reason for this but I can't remember. Can someone enlighten me?
A fruity stout?
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It could be the hops you used, it could also be the yeast or the fermentation temperature. My thought would initially be the fermentation temperature. Too high a temperature (say 70F+) will give you unwanted fruity esters from the yeast. If you post your recipe and fermentation temps we could say for sure.
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mscott987
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The high 70's + ferminatation temp sound right. Keeping the ferminatation temp down has been a problem for me. I have a studio apartment with only a window unit for AC. These hot August months don't help. Thanks for the reply.
I know your pain, I'm an apartment dweller myself. I had enough room to put a son of fermentation chiller in a closet fortunately.
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What yeast did you use?
My Stout using the European Ale yeast was pretty fruity after a month, but mellowed very nicely in just another couple of weeks....
My Stout using the European Ale yeast was pretty fruity after a month, but mellowed very nicely in just another couple of weeks....
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