Help with Aroma in a RIS

Made my first RIS in late April and is now carbonated. We are getting a funky aroma, but a good overall flavor. Basically everything is good, but the aroma is pretty off-putting. Any ideas on how this can be improved for next round? We are thinking of aging on oak chips or bourbon oak chips (really love the aroma of Bourbon County Stouts).

Recipe for 3gal
5 lbs 2-row
1.5 lbs munich
1.0 lb chocolate
0.5 lb roasted barley
0.5 lb oats
0.5 lb dark crystal
2.0 lbs DME
1.0 lb turbino sugar
nugget/willamette for bittering
willamette for flavor/aroma
WL001

OG = 1.105
FG = 1.023

We need more inforamtion if we're to help:

- What was your mash schedule?
- How long did you boil?
- Did you cool it quickly after the boil?
- How old was your yeast packet?
- Did you make a starter?
- What temp did you pitch the yeast at?
- What temp(s) did you leave it to ferment?
- How long was it in primary and secondary (if you did it)
- How long has it been bottled?


How you would describe the aroma?

- Cooked/canned corn
- Vegatative
- Yeasty
- Fruity
- Bandaid
- Bubble gum?
- Wet cardboard?
- Horse blanket?

Reno_eNVy_446 said:

We need more inforamtion if we're to help:

- What was your mash schedule?
- How long did you boil?
- Did you cool it quickly after the boil?
- How old was your yeast packet?
- Did you make a starter?
- What temp did you pitch the yeast at?
- What temp(s) did you leave it to ferment?
- How long was it in primary and secondary (if you did it)
- How long has it been bottled?


How you would describe the aroma?

- Cooked/canned corn
- Vegatative
- Yeasty
- Fruity
- Bandaid
- Bubble gum?
- Wet cardboard?
- Horse blanket?

Click to expand...

- Single infustion @ 153F, batch sparge @ 170F
- Boiled a long time. Did 2 mashes (50% each), had both boiling on the stove side by side and kept combining until I could fit all of the wort into 1 5gal kettle.
- Cooled to 70F in ~20min, used copper immersion chiller
- New White Labs vial (don't remember date, used within a week of purchase from Midwest)
- Made a 2L starter with 6oz light DME, pitched after ~16hrs (was active)
- Pitched @ 70F
- Left in 2nd bathroom shower wrapped in cold wet towel, sticker on 5gal glass carboy stayed in low 60's
- In primary for ~8wks, no secondary
- This Friday will be 4 weeks in the bottle

Last time i tasted was at bottling (3+ weeks ago), my brewing buddy drank some with family this past weekend. the feedback was very positive aside from the aroma. I will need to taste one before I comment more on the exact aroma, as it was some time ago and it was the small amount left over from bottling.

Huh... your process looks solid. I also forgot to ask, what are your sanitation practices?

I look forward to what you can describe the aroma as. Here's something to help. Stare at this and think of each one and how it tastes as you are sampling your beer.

Thanks! I will post more aroma detail once I try it again, going to be traveling for the next 2 weeks, so won't be right away.

For cleaning/sanitization I use EZ clean and iodaphor.

This is way late, but aroma is fine now, it just needed a little time. Was told it tasted like plead the fifth.