Stout developed a bad taste

[sharkguy05]

Alright check this out. Made a chocolate stout. Came out great from the kettle. Great outta primary, great outta secondary. I kegged it 4 days ago. It tasted great yesterday and day before. Today it has developed an astrigent like taste and aroma. Lost all of the chocolate flavor and I think it has lost some body. The after taste is bad at first but then you have a chocolate coating on your tongue which is good. Is it a contamination? Maybe too cold or 2 much co2? I know it's hard to speculate without tasting it. But any help would be good. I cleaned and sanitized my keg and ran sanitizer thru my lines and tap. I pretty bummed

[Mylo]

Alright check this out. Made a chocolate stout. Came out great from the kettle. Great outta primary, great outta secondary. I kegged it 4 days ago. It tasted great yesterday and day before. Today it has developed an astrigent like taste and aroma. Lost all of the chocolate flavor and I think it has lost some body. The after taste is bad at first but then you have a chocolate coating on your tongue which is good. Is it a contamination? Maybe too cold or 2 much co2? I know it's hard to speculate without tasting it. But any help would be good. I cleaned and sanitized my keg and ran sanitizer thru my lines and tap. I pretty bummed

Beers change once you get them on gas. Obviously they are a little more acidic and carbonic, from the dissolved CO2. The carbonation also lifts the beer off your tongue. It sounds like potentially a body and residual sweetness problem. When I started pitching the correct amount of yeast and oxygenating (and not mashing out during a sparge), I got a lot of thin beers. You actually need some residual sweetness in a beer like you made, in order to balance out the puckering astringency from the roasted grains and bitter chocolate. You might try adding some lactose or maltodextrin to it to help sweeten and/or fill out the missing body. Boil up some sanitary water, add the lactose or malto, chill, and pitch into the keg. 1/2 lb of lactose should be plenty in 5 gallons.


Mylo

[sharkguy05]

The FG is 1.020, I added some dextrine in the original grain-bill. I also pitched plenty of yeast. Fermented great and when it hit the FG I cold crashed it and racked it to secondary. It's taste better once it warms up a little. The more I taste it, I get like a peachy kind of flavor and something like dark-chocolate. I put 2.4 volumes in the keg. Maybe if I let it sit for a few wks it might mellow out. The CO2 def brought out some acidity and bitterness.

[pythoner]

I made a foreign extra stout that i added 8 oz coco powder and later 4 oz of coco nibs... The beer was ok, it was like a stout with very dark chocholate flavor... I then added 2 oz of rum soaked oak cubes and that brought all of it together, the natural vanilla flavor with the rum and oak was perfect after about eleven days

[speed]

i think alot of us drink our beers way too young, let it age a little you might be surpised.

[sharkguy05]

I have decided to let it age and see what happens but the 1st day I kegged it was great. The 2nd bout the little more bitter, 3 rd day alot more. I got plenty of others to drink while I liet it sit a while. I bumped up the temp in the fridge a little. cuz it tasted way better after I let it warm up in the glass and lost some carbonation. Thanks guys!!

[Stinkfist]

I have decided to let it age and see what happens but the 1st day I kegged it was great. The 2nd bout the little more bitter, 3 rd day alot more. I got plenty of others to drink while I liet it sit a while. I bumped up the temp in the fridge a little. cuz it tasted way better after I let it warm up in the glass and lost some carbonation. Thanks guys!!

you can also turn down the CO2 level

[brewinhard]

Strong stouts can have some serious aging power due to the roasted malts used which have quite a bit of antioxidants. Stouts will age gracefully and that roast astringency will reduce and blend better with the overall beer in time. Be patient and let it mellow for a mos or so before trying again.