So I just brewed my first stout and I decided to make it a coffee flavored. I googled a couple of recipes and I think I ended up going with one from the AHA forum. I cold brewed the coffee (Alterra Cafe Voltaire) for 24 hours to decrease bitterness and the finished wort smelled fantastic. I just racked over to the secondary after 6 days, and I couldn't resist grabbing a glass to taste. I chilled it for about 15 min in the fridge and then sat down with it. It tastes great and the flavor of the coffee really shines but I'm also getting some noticeable citrus: lemon and tangy. Used 1056 for the yeast, Fuggle for the hops. Any clue where that citrus came from? Was it the yeast, hops, or something I did?