Where's the nuttiness coming from? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Where's the nuttiness coming from?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 07-12-2013, 01:36 AM   #1
DrunkenNightsPodcast
Recipes 
 
Jul 2013
Posts: 15
Liked 6 Times on 3 Posts



I brewed my first batch of all grain 2 weeks ago. I took a gravity reading a couple days ago and noticed a strong nutty flavor in the finish on the back of my palate. I'm wondering if this will mellow out with the final stage of fermenting and bottle conditioning. What ingredient is bringing out this flavor? I'm using a kolsch yeast but treating it like an ale and not lagering.
5 gal batch.
6# 2 row
3# Munich malt
.75# honey malt
.4# crystal 20
Centennial an Amarillo hops
Wyeast kolsch 2565 yeast
I pitched yeast fairly warm at 75F but brought temp down to 65 within 2 days.



 
Reply With Quote
Old 07-16-2013, 01:44 AM   #2
sudsmcgee
Recipes 
 
May 2010
Western Chicago Burbs, IL
Posts: 1,498
Liked 50 Times on 42 Posts


Well, the first couple of days is where a lot of the flavor of fermentation come from, so it's possible that the flavor is due to pitching temps. However, every beer typically gets better with age (except IPAs).


__________________
"If you're here for the premature ejaculators meeting, you've come too soon."

 
Reply With Quote
Old 07-16-2013, 01:51 AM   #3
aiptasia
Recipes 
 
Jul 2011
Them Scary Woods, FL
Posts: 3,488
Liked 538 Times on 475 Posts


Probably the munich malt or overcrushed fresh grains. The grainy-nutty flavor in your roasted grains can settle out a bit with some cold conditioning for about 30 days. The flavor should improve with time and some cold.
__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.

 
Reply With Quote
Old 07-16-2013, 01:56 AM   #4
kh54s10
HBT_SUPPORTER.png
 
kh54s10's Avatar
Recipes 
 
Aug 2011
Tiverton, Rhode Island
Posts: 9,667
Liked 1323 Times on 1089 Posts


Looking at that yeast I would probably have pitched and tried for about 60 degrees for the first 5 days or so.

Given that I would say that I find most of mine to taste a LOT different between the fermentation stage and when it is done. Case in point is my Ebony IPA at a week in the keg I was a bit disappointed, 3 days later it is very good.

 
Reply With Quote
Old 07-29-2013, 10:52 PM   #5
DrunkenNightsPodcast
Recipes 
 
Jul 2013
Posts: 15
Liked 6 Times on 3 Posts


Just an update. This has been in the bottle for two weeks and I have tried it a couple times. The nuttiness has greatly mellowed out and is now more bready, but very slight only on the finish. Still haven't determined which ingredient was responsible, but its turning out to be a great beer.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
OG has been coming out VERY low, HELP! Alechemist Beginners Beer Brewing Forum 15 01-26-2012 04:31 PM
Getting "nuttiness" into a brown ale KyleWolf Recipes/Ingredients 7 03-11-2010 08:42 PM
HELP! First Keg not coming out very well! Stevorino Bottling/Kegging 10 04-28-2008 01:09 PM


Forum Jump