Woody/Dusty = oxidized? causes?
Hi fellow beer fans,
Popped a bottle of stout, 2 weeks after bottling. Nose is a bit dusty/woody. I don't like it so
list here possible causes, please chime in from you experience what it could be.
1. dark grains spent 2 months crushed in dry and dark but +30C. Stale malt? Oxidized? never used old malt before
2. Is it roastiness, which I am mistakenly pickin up as dusty? The smell is close to that of dry cocoa beans, with some imagination.
3. 2nd generation US-05 (frist gen also stout, nice toffee/choc nose). Normal wort handling, normal sanitation, never had such thing in lighter beers. 7 days primary, 7 days crash at +4C prior to bottling. I exclude bacterial causes, as 3rd gen porter is fine!
4. Used 20g / 18litres Simcoe at flameout. Can it give woody nose in very roasty beers?
5. Should I wait another 2 weeks before judging the beer? (Rhetorical question)
Thanks!
Replies to This Discussion
-
Permalink Reply by denimglen on
-
Is it like a dry wood, earthy kinda thing? Or more like a damp moldy wood?
I wouldn't really think it would be oxidation at this young, especially being a darker beer.
-
-
Without tasting it I'd say more likely number 2, with maybe a little of number 1 thrown in. I'm pretty sure I've picked up a similar character from the use of dark malts.
I get a damp wood thing from that sulfury thing you get from Riwaka, Sauvin. It wouldn't surprise me if that showed up in Simcoe too, but I don't think that's the case.
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
