grrickar
Well-Known Member
I attempted to do a toasted coconut porter with some oak, and I'm not sure if I overdid the oak or what. I used just 4-5 tiny oak cubes along with a pound of toasted coconut in the secondary.
I had high hopes for this, but I get no smell nor taste of coconut, but there is an off-smell I cannot describe, and a tang when you sip it - not unlike sour cherry. The roast comes on just after this. It is drinkable, but totally not what I was going for.
So what produces a sour cherry off taste in beer, and what would cause it? BTW, I did a RIS using the same oak cubes and got a very similar taste. Maybe it is the oak?
I had high hopes for this, but I get no smell nor taste of coconut, but there is an off-smell I cannot describe, and a tang when you sip it - not unlike sour cherry. The roast comes on just after this. It is drinkable, but totally not what I was going for.
So what produces a sour cherry off taste in beer, and what would cause it? BTW, I did a RIS using the same oak cubes and got a very similar taste. Maybe it is the oak?