My Stout tastes like soy sauce!!

[Brunsy]

Okay so this is an extract with steeping grains that I got from Adventures n homebrewing. It is their Guinness clone. I brewed it about a month and a half ago. My wife pointed out the soy sauce thing. She loves Guinness and I was hoping to make something she could drink to kinda get her a little more excited about my new hobby. I have done about 4 extracts and 4 or 5 all grain. I was kind of low on my OG and it fermented out well and hit about 4.6 abv. I kegged it up and let it sit for a few days and the first pour was pretty tasty but the wife jumped all over the soy sauce thing. I started noticing it as my beer warmed up. I was all jacked up and I am not certain that I gave the keg a good cleaning before I put the beer in it. I know I gave it a thorough wash with starsan though. Can anyone help me figure this out??? I brewed another all grain stout and it doesn't have the issue.
Thanks in advance
Brunsy

 

[bransona]

Is it salty like soy sauce? Or just rich/umami?

 

[MaxStout]

I had a RIS that acquired a mild soy sauce off-flavor. But that was several months after I bottled it and I chalked it up to autolyzed yeast. Seems odd that it would happen to your beer so quickly.

 

[d3track]

That's usually autolysis or oxidized/old extract if I remember correctly. How long was it in primary? I don't think AIH has a problem with extract turnover, but did you have the extract for a while?

 

[passedpawn]

I saved a stout. For 24 years. It tasted like soy sauce when I opened it. It was a commercial stout, not sure if it was filtered though. Could have been dead/putrified yeast, but most likely some sort of reaction with oxygen.

Troo story. Don't let oxygen get into your beer if you're going to age it for any period of time.

 

[Brunsy]

It is rich not salty
I brewed the week I got the kit. I live in Indiana so shipping only took a couple days. I used yeast Wyeast 1084 irish ale that I had harvested off of my Irish Red that I make a week or so prior. I even made a yeast starter. I believe I had some pretty healthy thick yeast slurry that I pitched after chilling below 70.
It was in primary for two weeks I believe if not it was in primary for a week then racked to "secondary" for another week.

 

[Brunsy]

Maybe I didn't purge the oxygen off of the keg???

 

[Brunsy]

What are your thoughts of tannin (spelling) from the roasted barley malt that I steeped??? Is this possibly what I am tasting?

 

[phug]

I've had that on a very dark beer, but it aged out. It was all grain so not a stale extract thing

 

[bransona]

I'm more of a porter guy than stout, but could this be the large portion of black malt being so young?

 

[Jimbodaman]

So if I follow your beer is between 2-3 weeks old? I think that's a very likely cause. I've had beers that taste fairly poor at 3 weeks and great at 5 weeks. I wouldn't judge the finished product yet.