We cold crashed our White Stout just before we left on our Pacific Northwest adventure. A slower than expected fermentation and a fixed departure date for our trip resulted in us shaving time off of secondary fermentation/beer maturation in order to cold crash the beer before we left. Good things do not come from rushing yeast.
The aroma is overwhelming one of coffee, to the point of a strong chemical profile. There is underlying hint of malt and acetaldehyde (not surprising considering the rushed secondary fermentation). There are no hints of chocolate on the palate or in the aroma profile. For flavor, Dave thought the white stout tasted cidery. Jess picked felt that the coffee profile masked the cider character. It is also quite turbid. After microscopic review, no yeast was observed.
So where to next? We are dumping this beer (our first dump ever). We will remake but with modifications. The coffee will be reduced greatly and the cacao nibs will be allowed to soak longer in alcohol to extract more of the chocolate flavors. We may also add the nibs to the secondary fermentation. Additionally, we will reduce the amount of lactose added to compensate for less bitterness. And we won’t rush the yeast, and may choose a different strain next time. There is a potential good beer here, buried under some mistakes.