Some of these brown ales and porters with a lot of brown malt have a distinctive flavour. Interesting that only some of the bottles were "nasty" though. Did you have any gushers?I have done the following from the book.
I intend to do the oatmeal stout and milk stout next.
- Brown Porter- wasn't keen on this although possibly an issue with oxidation/infection in some of the bottles.
- Northern Brown Ale - not bad but don't think I would repeat.
- Dry Stout- have done this twice. The first one was amazing with the only difference between the recipe using Nottingham instead of the suggested irish ale yeast. The second has only been in the bottle just over a week and used the irish ale yeast, upped the chocolate malt and reduced the boil time. Very promising after tasting one bottle. Will probably get another one on for Christmas.
- American IPA - currently in the fermenter. Missed out one of the 10 minute additions and used us-05. This seems to be a slow burner, took around 20 hours to start fermentation and currently at 1.030 after 3 days. I hope I'm wrong but I suspect its going to stall very shortly.
US-05 is a slow starter in my experience, too, even with a rehydrated sample. I've never known it to stall, though.