damdaman
Well-Known Member
So I switched to BIAB all grain about 8 batches ago, and for the most part, the quality of all my batches improved dramatically. However, I have an oatmeal stout and Jubelale clone that I brewed on the same day that are now ready for drinkin' (based on my usual time-table of 3 weeks primary, 3 weeks bottle conditioning), but both batches have a distinct off-flavor. It doesn't completely ruin the beer, it's drinkable, but somewhat unpleasant. I also felt like I detected this same off-flavor in a pale ale I brewed after these two, but subsequent tasting during gravity readings I didn't detect it. That batch is now bottled so in a couple weeks I will know for sure.
Anyway, the beer seems pretty well carbed, yet the mouthfeel is flat. There's kind of a sharp twang that hits the tongue early, and then I can taste the delicious oatmeal stout flavors I'm expecting (but with poor mouthfeel), and then there's this metallic aftertaste that lingers for a looooong time.
I use stainless steel pots. The oatmeal stout used Nottingham fresh from the packet, the Jubelale a washed 1056 from a pale ale. Temps were good for all of fermentation (65-70). Because I use BIAB I've been using a really fine grain crush.
Any ideas? Will this improve with more age?
Anyway, the beer seems pretty well carbed, yet the mouthfeel is flat. There's kind of a sharp twang that hits the tongue early, and then I can taste the delicious oatmeal stout flavors I'm expecting (but with poor mouthfeel), and then there's this metallic aftertaste that lingers for a looooong time.
I use stainless steel pots. The oatmeal stout used Nottingham fresh from the packet, the Jubelale a washed 1056 from a pale ale. Temps were good for all of fermentation (65-70). Because I use BIAB I've been using a really fine grain crush.
Any ideas? Will this improve with more age?