Help, why does my oatmeal stout taste like teriyaki sauce?

[triangulum33]

I use a HOBO U12 Temperature/Relative Humidity Data Logger - U12-011

Looked this up. Expensive! $100 for the monitor and another $50 for the software?

 

[qazwax13]

Looked this up. Expensive! $100 for the monitor and another $50 for the software?

Yea no kidding. I would never have bought it myself, but my dad owns a heating and air conditioning company and has a ton, and was allowing me to borrow one for a while. So it didn't cost me anything

If you were looking to buy one i would check this out. The free software is nice a nice feature, but i don't know anything else about to product.
http://www.lascarelectronics.com/temperaturedatalogger.php?datalogger=105

 

[qazwax13]

Ill be tasting on the forth of April to see if it what it is like. Im hoping it is either better or worse then the sample.

If it is worse then it might have been a bacterial infection, give it a few more weeks and check again. And that would bring me closer to the answer.

If its better, Great! Ill drink it. But it doesn't bring me any closer to finding the cause.

Let you guys know what happens.

 

[jamoke]

If you were looking to buy one i would check this out. The free software is nice a nice feature, but i don't know anything else about to product.
http://www.lascarelectronics.com/temperaturedatalogger.php?datalogger=105

I have this one, works great for a multitude of uses.

http://www.amazon.com/Lascar-EL-USB-2-LCD-Humidity-Temperature-Point/dp/B001J5BEQY

 

[truebe]

is it possible that a bottle of 4oz kikkoman soy sauce was mislabeled?

 

[qazwax13]

is it possible that a bottle of 4oz kikkoman soy sauce was mislabeled?

There was no soy sauce. The other user was just being funny.

 

[qazwax13]

The brew turned out pretty good. The teriyaki sent and flavor subsided after 3 weeks of bottle conditioning. It has a silky mouth feel, and a vary large light brown head, with excellent retention. The flavor is sweet, hints of coffee, and chocolate. It has a rather sharp after taste that is bitter, and tastes of burnt coffee.

Overall, I give it a 7.9. Would add more oats next time and maybe some coffee. And make sure i watch the mash temp.

Thanks to all who replied

 

[RM-MN]

The brew turned out pretty good. The teriyaki sent and flavor subsided after 3 weeks of bottle conditioning. It has a silky mouth feel, and a vary large light brown head, with excellent retention. The flavor is sweet, hints of coffee, and chocolate. It has a rather sharp after taste that is bitter, and tastes of burnt coffee.

Overall, I give it a 7.9. Would add more oats next time and maybe some coffee. And make sure i watch the mash temp.

Thanks to all who replied

I suspect that the sharp aftertaste is from the roasted barley as it has quite a strong flavor. Were it me brewing this I would have put in only 4 to 6 ounces of it.

 

[Keither]

I haven't brewed much, but I have been drinking a lot of different types of beer lately to try and get some ideas for what I might like to try to make in the future. I am drinking a "St Ambroise Oatmeal stout" right now while I read this, and I was thinking about the first time I ever tried Guiness when I was a kid. I thought at the time that it tasted more like soy sauce than a beer should. Now I like Stout, but twenty years ago I remember comparing it to soy sauce. Even now, when I stick my nose into this glass of really excellent stout, I can see why someone might make the connection.

I was going to comment, therefore, that maybe your beer will just end up tasting better if you age it, which I gather from lurking on this forum, is what you should do with stouts anyway. Glad to see it worked out for you.

 

[Joesl8]

Curious what the outcome was? I have a chocolate oatmeal stout that taste kind of sour and isn't carbonating after a week? Kind of scared, my last batch (a wit beer) did the same thing...think the yeast was infected??

Guess my yeast was o.k., into second week of bottle carbonation and it's carbonating. I think my fermentation temp was a little high, around 75 F in the home, should have been around 68. So the sour and fruity flavors I'm getting might be coming from that and not the WL004...or maybe both? Anyway, it's good, not as smooth and chocolaty but good.