Woody/Dusty = oxidized? causes?

[Andrej]

Hi fellow beer fans,

 

Popped a bottle of stout, 2 weeks after bottling. Nose is a bit dusty/woody. I don't like it so

list here possible causes, please chime in from you experience what it could be.

 

1. dark grains spent 2 months crushed in dry and dark but +30C. Stale malt? Oxidized? never used old malt before

 

2. Is it roastiness, which I am mistakenly pickin up as dusty? The smell is close to that of dry cocoa beans, with some imagination.

 

3. 2nd generation US-05 (frist gen also stout, nice toffee/choc nose). Normal wort handling, normal sanitation, never had such thing in lighter beers. 7 days primary, 7 days crash at +4C prior to bottling. I exclude bacterial causes, as 3rd gen porter is fine!

 

4. Used 20g / 18litres Simcoe at flameout. Can it give woody nose in very roasty beers?

 

5. Should I wait another 2 weeks before judging the beer? (Rhetorical question)

 

Thanks!

[denimglen]

Is it like a dry wood, earthy kinda thing?  Or more like a damp moldy wood?

 

I wouldn't really think it would be oxidation at this young, especially being a darker beer.

[Andrej]

dry wood earthy

[denimglen]

Without tasting it I'd say more likely number 2, with maybe a little of number 1 thrown in.  I'm pretty sure I've picked up a similar character from the use of dark malts.

 

I get a damp wood thing from that sulfury thing you get from Riwaka, Sauvin.  It wouldn't surprise me if that showed up in Simcoe too, but I don't think that's the case.