GatorBeer
Well-Known Member
I just tasted a cream stout I brewed about a month ago with a kit from Midwest. It's been in a temperature controlled fridge at about 60F.
It has this same distinct taste as 3 other batches I've brewed that almost makes it undrinkable. I find it hard to describe but it's almost cidery and lingers on the back of the tongue. I thought it was from a lack of temperature control but I've sorted that out with my new fridge. My FG is a bit high in this batch so I don't know if that is it. I don't know what it is but it's making me want to quit brewing.
Cream stout recipe specifics:
8 oz black malt
8 oz caramel 80L
6 lb dark LME
8 oz lactose.
Steeped grains at 155F for 30 minutes. Hour boil with 1 oz northern brewer for 60 minutes with 2.5 gal water. Fermented at 60F for 3.5-4 weeks. OG 1.040 (expected 1.044-1.048) FG 1.026 (expected 1.012-1.016). Topped off with water from tap.
It has this same distinct taste as 3 other batches I've brewed that almost makes it undrinkable. I find it hard to describe but it's almost cidery and lingers on the back of the tongue. I thought it was from a lack of temperature control but I've sorted that out with my new fridge. My FG is a bit high in this batch so I don't know if that is it. I don't know what it is but it's making me want to quit brewing.
Cream stout recipe specifics:
8 oz black malt
8 oz caramel 80L
6 lb dark LME
8 oz lactose.
Steeped grains at 155F for 30 minutes. Hour boil with 1 oz northern brewer for 60 minutes with 2.5 gal water. Fermented at 60F for 3.5-4 weeks. OG 1.040 (expected 1.044-1.048) FG 1.026 (expected 1.012-1.016). Topped off with water from tap.