Hi folks,
I'm Kane, first time poster on AHB. I've been homebrewing for almost 2 years now, started 2 Coopers kits then jumped straight into small batch all-grain BIAB.
My last couple of batches have been darker style beers (a Wee Heavy that ended up lower in ABV than desired, and a Smoked Brown Ale).
They taste perfectly fine to me but my wife says the first thing she smells is soy sauce. I can kind of pick it up only after she mentions it, so it might just be me really looking for a fault, but does anyone know how they would get a soy sauce smell to them?
I've read that it can be from lots of dark and roasted grains, and that it can be found in very old beers, but mine are very fresh.
The only part of my brewing process that I suspect might be the cause is that I am often too impatient to wait for my wort to cool down the few extra degrees to ideal pitching temperature, and I just chuck the yeast in. I have read that doing this and having the wort then cool down once the yeast has been added isn't ideal, which makes sense.
Just wondering people's thoughts.
I'm Kane, first time poster on AHB. I've been homebrewing for almost 2 years now, started 2 Coopers kits then jumped straight into small batch all-grain BIAB.
My last couple of batches have been darker style beers (a Wee Heavy that ended up lower in ABV than desired, and a Smoked Brown Ale).
They taste perfectly fine to me but my wife says the first thing she smells is soy sauce. I can kind of pick it up only after she mentions it, so it might just be me really looking for a fault, but does anyone know how they would get a soy sauce smell to them?
I've read that it can be from lots of dark and roasted grains, and that it can be found in very old beers, but mine are very fresh.
The only part of my brewing process that I suspect might be the cause is that I am often too impatient to wait for my wort to cool down the few extra degrees to ideal pitching temperature, and I just chuck the yeast in. I have read that doing this and having the wort then cool down once the yeast has been added isn't ideal, which makes sense.
Just wondering people's thoughts.