Zymurgrafi
Well-Known Member
I had never used munich let alone dark until recently. I used it in my scottish 80-/ because I wanted the maltiness munich is supposed to lend. I saw my LHBS had a dark munich so I thought I would try that for color and maybe a distinctive flavor.
Well, I have brewed this one twice now and each time it certainly had a distinctive flavor but it was not quite appealing to me. The first time I thought perhaps it was the yeast as I used wyeast 1728 (scottish ale) and I have heard some folks complain it is a bit "funky" flavor wise.
So, second time brewed it I used a nice HUGE pitch of 1056 (thanks Glibbidy!) as a more nuetral yeast. It still had the same flavor though. So, that leads me to suspect the dark munich. Next time I will try plain old munich and see. The only other culprit is the kettle carmelization step I did. Howver this tastes more smoky or roasty than carmelly which I would expect.
I cannot really pin down what the taste is that I don't like. The first time I thought perhaps it was infection because I had been having issues. However it never really changed (got worse that is) and I have been having good succes with brewing again when I made the second batch. I guess I would say it is maybe smoky? or roasty? (I did use an or so of roasted barley for color which is tradtional) or astringent? or burnt? or bitter? (not like hops)
What does this grain taste like to you folks? Pehaps it is better in darker style beers only?
Well, I have brewed this one twice now and each time it certainly had a distinctive flavor but it was not quite appealing to me. The first time I thought perhaps it was the yeast as I used wyeast 1728 (scottish ale) and I have heard some folks complain it is a bit "funky" flavor wise.
So, second time brewed it I used a nice HUGE pitch of 1056 (thanks Glibbidy!) as a more nuetral yeast. It still had the same flavor though. So, that leads me to suspect the dark munich. Next time I will try plain old munich and see. The only other culprit is the kettle carmelization step I did. Howver this tastes more smoky or roasty than carmelly which I would expect.
I cannot really pin down what the taste is that I don't like. The first time I thought perhaps it was infection because I had been having issues. However it never really changed (got worse that is) and I have been having good succes with brewing again when I made the second batch. I guess I would say it is maybe smoky? or roasty? (I did use an or so of roasted barley for color which is tradtional) or astringent? or burnt? or bitter? (not like hops)
What does this grain taste like to you folks? Pehaps it is better in darker style beers only?