Back in Feb, I brewed the Oatmeal Stout extract kit from Midwest. I aged it on the lees for 6 months in a glass carboy. I bottled it a ~week ago, and while bottling, it tasted just fine. I tested a bottle yesterday, it was carbed up nicely. The flavor was off. Some notes:
Grassy
tannic
'hot' or fusely
winey (probably from sitting on lees?)
It's not sour or infected, nothing like that, but just not very good. Normally I'd say "let it age a little longer" after bottling, but this is already a 6 month stout.
There were specialty grains for this, but I didn't boil them, I actually followed the directions. So, I'm not sure what went wrong. I was planning on using this as a base recipe for wake-n-bake type stout, but having second thoughts now.
Yeast: WL Irish Ale, primary fermentation temps were in the upper 60s. Aging temps were between 57 up to about 68 during the summer, under the house on the cold dirt in a crawlspace covered in a blanket to block sunlight.
Any tips or considerations I should, um, consider?
*EDIT: I did use pellet hops for the boil, and the beer DID sit on those along with the Lees for 6 months. *
Grassy
tannic
'hot' or fusely
winey (probably from sitting on lees?)
It's not sour or infected, nothing like that, but just not very good. Normally I'd say "let it age a little longer" after bottling, but this is already a 6 month stout.
There were specialty grains for this, but I didn't boil them, I actually followed the directions. So, I'm not sure what went wrong. I was planning on using this as a base recipe for wake-n-bake type stout, but having second thoughts now.
Yeast: WL Irish Ale, primary fermentation temps were in the upper 60s. Aging temps were between 57 up to about 68 during the summer, under the house on the cold dirt in a crawlspace covered in a blanket to block sunlight.
Any tips or considerations I should, um, consider?
*EDIT: I did use pellet hops for the boil, and the beer DID sit on those along with the Lees for 6 months. *
