Originally Posted by Dude
I'd bet oxidation.
You mentioned wine-like flavor which leads me to believe you are tasting the sherry-like flavor associated with letting the wort get exposed to too much oxygen somewhere in your process. During racking, bottling, etc, it is easy to get this if not extremely careful.
Would you also say it is a wet cardboard taste/smell as well?
I didn't get to that taste yet... if it is this, it'll probably develope over the next weeks.
this was on the primary for one week and now it is in the secondary. I noted the flavor at racking (after measuring gravity I usually drink the sample)...
this is my first brew where I steeped chocolate malt... that was my original question...
One thing I remember doing is dumpling 2 gal of cold sanitized water on the hot wort to cool it down quickly. I usually do a full boil and use an inmersion cooler, but this time I went for a partial boil (why? I don;t know
) and then added water. then syphoned out of the kettle instead of pouring as usuall...
well... time will tell. if it is contaminaiton or oxidation it will only get worse with time, right?