Caramunich or something else?

[Remos112]

So I am sitting here slightly shocked. I brewed Revvy's leffe blond clone a while back but due to a failing BK I ended up with way too thin beer. While the beer is pretty good there is just something about it that I don't like. It tastes slightly sour and there is a specific taste I am not too fond about. So today I tried a shopbought Rochefort 8 and it had the exact same effect, the beer is good don't get me wrong, but here is this sourish weird malty flavour again. Both beers use the Rochefort strain so that might be it, then again I have brewed a kwak clone with the same yeast without the "twang" one other thing I found is both brews have caramunich in it. Could this be the culprit? How do you all experience Caramunich? To me both brews are VERY malty and slightly sour, and I think it might be this malt.
Looking forward to your opinions!
Thanks in advance Remi

 

[Smellyglove]

I use Weyermanns Caramunich all the time. Never gotten any definite sour twang from it. Maybe slight acidity, as it tastes drum roasted (dunno if this is correct) but not direct sourness. But maybe that slight thing is what you're picking up.

 

[Remos112]

So to add to the mystery, I just finished a Rochefort 6 and it has this exact same taste reminding me of my blonde clone. I had the ingredients confused it didn't had caramunich, here's what was in it
Pilsener Malt
Munich light Malt
Biscuit Malt
Melanoidin Malt

Could any of the above cause this effect, or is it the yeast I am tasting after all?

 

[jtp137]

How much did you use? Maybe your PH dropped too much giving the sour taste

 

[Remos112]

How much did you use? Maybe your PH dropped too much giving the sour taste

From my brewing notes:
Pilsener malt 4400 gram
Munichmalt 471 gram
Biscuit malt 156 gram
Melaloidin malt 104 gram
Ph before boil was 5.2, did not test it after that.
Also it is not really sour like vinegar, (I have met acetobacter and won't ever forget that taste.
It's more some very toasty slightly sour ish taste hard to descripe.
I taste it in both my Blonde, Shop bought Rochefort 6, and 8, in the 10 not so much but this might be because of the 11%ABV messing with the taste buds.

 

[brew703]

I brewed the blonde a while back and it had a distinct taste I didn't really care for. I used White Labs 515. The beer was good but I'm wondering if it was the Melaloidin malt that gave it the distinct taste.

 

[Remos112]

I brewed the blonde a while back and it had a distinct taste I didn't really care for. I used White Labs 515. The beer was good but I'm wondering if it was the Melaloidin malt that gave it the distinct taste.

Thanks for your input , glad I’m not the only one. Might taste some raw grains tommorow see if I can pick-up anything there

 

[Horseflesh]

I once accidentally made a beer with waaay too much melanoiden malt, and it had a bit of an unexpected tart flavor.