Originally Posted by WyomingBrewer
I suggest paying close attention to sanitation and fermentation temps next time and do everything else the same and see if it solves it.
I'm pretty anal about sanitation and I fermented between 66-68 (use a freezer and heater w dual temp controller) for 3 weeks, no secondary. So it could just be a recipe flaw w too much roast or too much of one ingredient, again I just made it up.
8lb british 2 row
1lb crystal 60
1lb crystal 20
12oz uk choc malt
12oz crystal 120
12oz black patent
8oz roasted barley
2oz fuggles (4.5% at 60min)
Mashed at 154 for 60 min. Boiled for 60 min, w hops added at beginning of boil. Made a sufficient starter size and fermented for 3 weeks at 66-68 degrees.
Any close looks at my grain bill bring up concern? It's really dark and may have gotten too complex on the dark malts. Will probably cut out the black patent and crystal 20 and 60 next batch. Will add some crystal 40 and victory.... Any thoughts?