It seems that whenever I brew a style with significant amount of roasted malt (which is not very often), I perceive a sourdough type tanginess in the finished product which I don't really care fore. I don't think it is an off flavor and would be a coincidence since I have only noticed it in darker beers. The beers overall aren't bad but just seem to have this odd note to them. My most recent porter had this flavor as did a friends recent sweet stout which I thought was strange. I haven't had many commercial style stouts or porters recently so I am not sure if I detect it in general...
Could this be related more to my water? Maybe it is a palate thing?
I did treat my water with a small amount of gypsum and calcium chloride but don't have the specifics. If I recall correctly, my mash pH was 5.2
Can you pick anything out here that could contribute to this?
6.25# Pale Ale Malt (great western)
3.75# Munich (great western)
1# Brown Malt (Thomas Fawcett?)
12 oz Chocolate Malt (Briess)
12 oz Crystal 80 (Briess?)
Fermented with S04 yeast in the low 60s