Author Topic: Stout tastes good, smells....not so good  (Read 1423 times)

Offline 1vertical

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Stout tastes good, smells....not so good
« on: June 15, 2010, 10:02:28 PM »
Kind of smells sulfury and has been in secondary for a couple months now....
Taste is good and bright roasty with hints of coffee. I suspect it is the Nottingham
yeast. The aroma was worse and stronger before I chilled the keg....
Can you describe the aroma of nottingham yeast when used in a stout?

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Offline redbeerman

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Re: Stout tastes good, smells....not so good
« Reply #1 on: June 16, 2010, 09:29:21 AM »
I have used Nottingham in many stouts and I don't recall ever having a sulphury aroma from it.  What was your fermentation temperature?  Grain bill?
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Offline 1vertical

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Re: Stout tastes good, smells....not so good
« Reply #2 on: June 16, 2010, 09:44:05 AM »
Fermented in Feb in a room where ambient was prolly 65 fahrenteit.

Grain Bill,
6 lbs MO two row
 0.1# wheat malt
0.50# Pale Choc
0.18# roast Barley
0.25# Black Patent
0.25# Carafoam
1# flaked maize
2# Brown Cane Sugar
servo Myces
Whirlfloc

2.5 oz tetnang plug for 60 mins

O.G. 1.060

It is a relatively minor flaw and may go away with time.  couple sips and you are past it
The beer is smooth and tastes good.
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Offline redbeerman

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Re: Stout tastes good, smells....not so good
« Reply #3 on: June 17, 2010, 04:08:59 AM »
That's a lot of sugar, but I really don't see anything that would say sulphur to me.  Nottingham may produce some if your ferment temps are on the low side (~60F), but it goes away with time, much like a lager yeast.  See what more time does for you.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline bluesman

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Re: Stout tastes good, smells....not so good
« Reply #4 on: June 17, 2010, 06:25:01 AM »
That's a lot of sugar, but I really don't see anything that would say sulphur to me.  Nottingham may produce some if your ferment temps are on the low side (~60F), but it goes away with time, much like a lager yeast.  See what more time does for you.

+1

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