BlendieOfIndie
Well-Known Member
Hey everyone - here's what's up:
I transfered to secondary fermentation about 3 days ago, and I sampled the beer from the hydrometer beaker. It had a distinctive smokey character - not just a hint of smoke, but fairly blatant. I'm know that the favor is only 1/2 developed so far - still needs the aging. But I was wondering what might cause the smokey flavor? Is it carmalized sugar that ... carmalized during the boil? Is it "large" sugars / fusel alcohols/ other chemicals that the yeast will digest during 2nd fermentation?
Brown Ale
Heres the ingredients (from a minimash):
1.75 lb 2-Row
1 lb Munich
8 oz Caravienne
8 oz Aromatic
8 oz Carapils
8 oz Crystal 60L
4 oz Chocolate
--
1oz Northern Brewer Hops (6.8) - bittering
1&1 oz Kent Goldings - flavor & aroma
--
English Ale Yeast
Thanks
I transfered to secondary fermentation about 3 days ago, and I sampled the beer from the hydrometer beaker. It had a distinctive smokey character - not just a hint of smoke, but fairly blatant. I'm know that the favor is only 1/2 developed so far - still needs the aging. But I was wondering what might cause the smokey flavor? Is it carmalized sugar that ... carmalized during the boil? Is it "large" sugars / fusel alcohols/ other chemicals that the yeast will digest during 2nd fermentation?
Brown Ale
Heres the ingredients (from a minimash):
1.75 lb 2-Row
1 lb Munich
8 oz Caravienne
8 oz Aromatic
8 oz Carapils
8 oz Crystal 60L
4 oz Chocolate
--
1oz Northern Brewer Hops (6.8) - bittering
1&1 oz Kent Goldings - flavor & aroma
--
English Ale Yeast
Thanks