I recently brewed the Black Forest Stout recipe from Brewing Classic Styles. Lots of great stuff in that book, so I'm not blaming the recipe. A few weeks after kegging and carbonating though it started tasting very roasty, like there was to much dark roasted malt in it. The recipe calls for 0.75 pounds of black roasted barley. The weird thing is that back a few days after I first kegged it the roasted flavor was much lower. I actually bottled a few bottles off the keg a few days after kegging it, and just compared those bottles with the keg as it is now. The keg is much much more roasty flavored. The bottles are much more like how I expected it to taste. I'm not sure why this happened, any ideas?
It's distractingly roasty and is really ruining the beer
It's distractingly roasty and is really ruining the beer