Brown ale tasted like a saison?

[Nike_Eayrs]

I brewed my first all grain brown ale. I let it sit in the priamry for about 2 weeks and checked the gravity. It stabilized at 1.01, and I bottled it. After 12 days in the bottle I cracked one open. It's pretty well carbed, but is tastes like a saison? If you've ever tried New Belgium's "Abby" I hit it pretty spot on. Thisis not what I was shooting for however. I used a harvested batch of San Diego Super Strain (2nd generation) so the yeast really shouldn't give it any "extra" flavor. I can taste a really good brown ale underneath, but the saison flavor is very up front. I know it's still a bit young, but will this flavor subside over time? Any suggestions are well appreciated. Cheers!

 

[usfmikeb]

What temps did you ferment at? You might be getting similar ester profiles because it fermented warm, which won't go away.

 

[brewmax25]

Recipe?

 

[Nike_Eayrs]

8lbs maris otter
.5 biscuit
.25 chocolate
.75 rolled oats
.25 carmel 120l
1 oz fuggle at 60 min

It was fermented at a consistant 62-68 degrees. It's in a spare shower that never gets used, so out of the light as well.

 

[EllisTX]

I'm cold crashing a Surly Bender clone and it has a hefeweizen character to it. I'm using a 3rd generation 001 pitch. I fermented at 64 for 4 days then ramped up to 68 for about a week. Could be both of us mishandled our yeast somehow.

 

[Nike_Eayrs]

I'm cold crashing a Surly Bender clone and it has a hefeweizen character to it. I'm using a 3rd generation 001 pitch. I fermented at 64 for 4 days then ramped up to 68 for about a week. Could be both of us mishandled our yeast somehow.

I know airlock activity does not mean fermentation, but it took longer than usual to take off. Is it possible I under-pitched, and that's what is causing this issue?

 

[EllisTX]

Could be any number of things. I'm not sure how much yeast you pitched. I did a 2L starter for mine. All of the ester flavors could be coming from poor handling during harvesting, wild yeast, or underpitching. I wish I knew for sure. I didn't underpitch but the other two are possiblities.

 

[usfmikeb]

It was fermented at a consistant 62-68 degrees. It's in a spare shower that never gets used, so out of the light as well.

Is that the ambient air temp, or the temp of the wort?

 

[Nike_Eayrs]

Ambient temp in that room varies from the low to mid 60's.

 

[usfmikeb]

If it tastes like a saison, it has to be a yeast ester, because that's the predominant taste for the style. There aren't a lot of reasons why those esters come out, and temp is the primary one...

 

[Nike_Eayrs]

*update*

So the fermenting bucket I used had a saison in it over the summer (made the beer before I knew I didn't really care for the style). I sanitized the bucket and actually threw it in the dishwasher. I always used it as my bottling bucket, but thought the residue had been removed. Could this be the issue? It's a standard Northern Brewer fermenting bucket, and it's only had 3-4 batches in it. Thanks!