Nut brown disappointment!

[tattoodrew]

I know this is an "Earthy" and nutty flavored beer but this time it's too much. A taste sample from the second fermentor left me feeling like I ate a mud pie, with stale nuts...LOL. Not really that bad but any ideas on a touch of sweetness? I'm putting these in 1 liter bottles because I am not filling 50+ bottles with a depressing, in my opinion, brew. I would love to add light honey but it gets devoured in the bottle while carbonating...hence, no honey flavor. HELP!? 😢

 

[Homercidal]

I think I can understand what you are describing. I think you will find it better after carb and chill, but if it's still too dry for a nut brown, I'd add some lactose. It adds some sweetness without risk of further fermentation and the danger of exploding bottles. I use lactose in my chocolate porter to make it just a bit sweeter. It's commonly used in Milk Stouts.

Also, the nut flavor will probably fade a bit after a few weeks. That's pretty normal for most beers with flavorings and spices.

 

[RmikeVT]

Don't get too down on yourself. Let the beer carbonate and drink at proper temp before you get too depressed.

 

[ncbrewer]

Since this is the Introductions forum, welcome to HBT. And thanks for contributing - I learned something from your question, too.

 

[TheOrlandoGuy]

My first beer ever was a "nut brown" extract kit - and a huge disappointment. However, I did make some rookie mistakes.... like not temp controlling, and used a very poor strand of yeast. Would you mind sharing some of your process in creating yours?

Also when it comes down to it, you could always brew another batch to mix it with (pulling inspiration from a classic black and tan). I've known people to do this with some of their less desirable beers and were able to enjoy them once mixed.

 

[Cyclman]

Welcome to the group, from CO

I never judge a beer until I've tried it carbonated and slightly aged. Many beers I wasn't so fond of in fermentation or at bottling improved dramatically when carbed or aged.

 

[tattoodrew]

Thank you for helping out. I think most of you are dead on! I need to give it a chance. I'm use to a pretty tasty and aromatic sample so this was a tad unsettling. I just bottled it with corn sugar. I was going to use a light brown sugar but I don't want anymore unwanted surprises. The beer only called for a single fermentation. I always move to a second carboy. I can't believe this could be the problem, can I? The beer fermented at a pretty constant 64 degrees, plus or minus a degree at most. I used Nottingham I believe but, not sure. Well, thanks for the welcome and I will update in about 2 weeks. Time to shovel snow...winter has begun. Time to break out a winter warmer!! Now there is a positive to this! Thanks to all.

 

[MaxStout]

Thank you for helping out. I think most of you are dead on! I need to give it a chance. I'm use to a pretty tasty and aromatic sample so this was a tad unsettling. I just bottled it with corn sugar. I was going to use a light brown sugar but I don't want anymore unwanted surprises. The beer only called for a single fermentation. I always move to a second carboy. I can't believe this could be the problem, can I? The beer fermented at a pretty constant 64 degrees, plus or minus a degree at most. I used Nottingham I believe but, not sure. Well, thanks for the welcome and I will update in about 2 weeks. Time to shovel snow...winter has begun. Time to break out a winter warmer!! Now there is a positive to this! Thanks to all.

You don't need to use a secondary for beers like that. Racking to secondary is only necessary if you plan to bulk age a long time, or dry-hopping, adding fruit, etc.

Don't give up on the beer. My hydro samples often taste nasty, then I'm pleasantly surprised 3 or 4 weeks later after it bottle-conditions.

 

[Homercidal]

I concur on the secondary. They are often not necessary. I'd consider it a personal choice for most beers. I doubt most people would notice whether you used one or not most of the time.

Don't get too worked up on the odd batch that doesn't go exactly as anticipated. It happens a lot, especially when you try different recipes, different equipment, different processes...

 

[TheOrlandoGuy]

Sounds like your temp and yeast were good...and definitely does not require a secondary.

I'd let it bottle condition for a week, then put a 6 pack in the fridge for another 2-3 weeks. After some cold conditioning, the flavors may mellow out a bit more.

 

[Rivenin]

yup, let it condition in the bottles for a bit longer.
I made a rye stout recently that, during primary for almost a month and a half... Had this slight hint of what i'd describe as "dog musk"... i kegged and carbed up and a few weeks later, it's a nice spiced thick full stout

 

[bernardsmith]

I know this is an "Earthy" and nutty flavored beer but this time it's too much. A taste sample from the second fermentor left me feeling like I ate a mud pie, with stale nuts...LOL. Not really that bad but any ideas on a touch of sweetness? I'm putting these in 1 liter bottles because I am not filling 50+ bottles with a depressing, in my opinion, brew. I would love to add light honey but it gets devoured in the bottle while carbonating...hence, no honey flavor. HELP!? 😢

Not sure I agree. Honey ferments dry but that only means the sugars are fermented out. The floral flavors remain unless you boil the honey and so destroy the volatile flavor and aromatic molecules or add it to the primary in which case you blow off the flavors.

 

[tattoodrew]

I only did a secondary because I thought the taste and aroma were quite horrible. I was hoping this might help the batch. It did taste much better after the secondary. I did bottle a six pack about a week ago, as suggested today, which I thought was a cool suggestion and coincidence! I am thankful for the advice on the use of honey for carbonation! I have always been told the opposite about honey. I should think the aroma would remain, as well as some flavor. I've learned a few good things here. Thank you all. I greatly appreciate it! Happy Thanksgiving.

 

[tattoodrew]

Well, I cracked open one of the 6 that I bottled when the flavor and aroma seemed odd. I primed with a teaspoon of corn sugar and I'm not as unhappy now. It's still early but the flavor has improved significantly. Carbonated fast too. Mouthfeel is impressive. Still, the aroma is quite unpleasant. Overall, I'm thankful for everyone's advice. I took the advice of one person, here, who was wise enough to "fill me in" on using honey to prime/bottle. A Master Brewer suggested I try it as well. It may not change the flavor much but it should help the aroma of the beer. Maybe it will help with both. I guess it's a personal thing. I like the taste and smell of honey. I'm hoping for no bottle bombs as all honey is not created equal! Happy Holidays and thanks again.