Originally Posted by flyangler18
A cidery flavor doesn't suggest infection to me - what was your recipe and process?
I realize that cidery is a difficult flavor to be certain about. To me it's cidery/fruity. I am most concerned that I get the exact same (off?)flavor between this and my last IPA.
I used a pretty simple strong stout recipe. My computer crashed and I lost my beersmith recipe
but it was simple enough to recall:
1# roasted barley
highly hopped with warrior only, with 60/20/1 minute additions, IBUs would be 50-60
california ale yeast, big starter, kept it pretty cool (low 60s) with the exception of the first night when ambient temps were 75
the cider taste in both beers did not emerge until some time priming. both tasted awesome out of the bottling bucket and did not have that new fruity kick. the stout was flat but tasty after a week in the bottle. now it's nearly 3 weeks in bottle.