Yankeehillbrewer
Well-Known Member
So this is a new one on me. I Cracked open one of my Blonde Ales last night and it had a very noticable Vanilla/Creamy flavor to it. It wasn't unpleasant , but caught me by surprise. Here's the recipe, it's very simple..
8lbs 2 Row
1/2 oz Chinook at 60mins
1/2 oz Chinook at 30mins
1 oz Saaz at 5 mins
Wyeast American Ale(Washed)
I mashed at 150* for an hour, and used 5.2 Stabilzer for the first time in this recipe. Pitched a 1 pint starter and Fermented in Primary for 4 weeks, the last week was cold crashed out on the porch. It did ferment a touch warm at times, the room got to about 74 a couple days. Bottled with 2/3 cup of cane sugar, and left it for 3 weeks. I usually use Wyeast 2565 Kolsch in this recipe, and typically prime with Corn Sugar.
I'm not terribly concerned about this, I just find it to be a bit odd. I'm curious if any one has had this come up in their brews , and what it might be from?
Thanks in advance
8lbs 2 Row
1/2 oz Chinook at 60mins
1/2 oz Chinook at 30mins
1 oz Saaz at 5 mins
Wyeast American Ale(Washed)
I mashed at 150* for an hour, and used 5.2 Stabilzer for the first time in this recipe. Pitched a 1 pint starter and Fermented in Primary for 4 weeks, the last week was cold crashed out on the porch. It did ferment a touch warm at times, the room got to about 74 a couple days. Bottled with 2/3 cup of cane sugar, and left it for 3 weeks. I usually use Wyeast 2565 Kolsch in this recipe, and typically prime with Corn Sugar.
I'm not terribly concerned about this, I just find it to be a bit odd. I'm curious if any one has had this come up in their brews , and what it might be from?
Thanks in advance