So I've got something odd happening with my dark beers- anything with roasted malts. I can't put my finger on the taste, but it's consistent and similar in 3 batches of beer I've made recently. It's a chocolate milk stout, Irish ale, and oatmeal stout. I've made many a batch in between (ales, lagers without roasted malts), before and after and no off tastes or undesirable characteristics- so I'm fairly confidant I'm not dealing with infection. Ph, mash temps, fermentation and sparge temps have all been as targeted. I've also done hot steep and cold steep of roasted malts to see if it changes anything, and it has not. The taste is hard for me to explain, other than it seems phenolic...but I'm not sure that's it.
Anyway, if anyone is willing to give it whirl, I will mail samples out for anyone who thinks they can assist in my discovery of the culprit.
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