I made an export stout based on the export stout recipe in brewing Classic styles and it tastes a lot like soy sauce after 3-4 weeks bottled. I REALLY need to work on my ferm temps moving forward, so I am confident that this flavor is caused by temps getting way out of control the first couple of day of fermentation.
Whatevs. Gonna RDWHAHB cuz it's mos def drinkable, but I thought it could be intersting to others who might come across the soy sauce flavor.
Whatevs. Gonna RDWHAHB cuz it's mos def drinkable, but I thought it could be intersting to others who might come across the soy sauce flavor.