Mare_Mortis said:I'm pretty sure my kolsch came out with similar flavors and I have narrowed it down to oxidation...but my question is why would some bottles taste great, some taste soapy and some taste like sour grapes/soy sauce (not to hijack your thread)
start checking the ph of your dark beers. you're talking grapes, which is an acidic flavor, which makes me think your ph is too low during mash. dark grains do this, which is why you would only experience the flavor in dark beers.I also made a dry stout before I made that porter and it has the same grape flavor, but it's not as intense, and the grape is hiding behind the roastiness. I have a smoked porter in the chest freezer that has a similar recipe to the porter I just posted about. Kinda of scared to bottle it. Last winter I had the same problem too. I don't think it's infections. I've been brewing for a while and quite often brew very clean delicious 3.5% abv light beers.
I think I may re-make the porter recipe I posted and use a ph stabilizer?
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