Soy sauce off flavor/aroma

[Mattybruski420 (Matt)]

Have a stout with a distinct soy sauce aroma(less in flavor but still there) and its not undrinkable surprisingly but id prefer to understand what caused this and not have this happen again, im almost positive its a yeast/fermentation issue but the ferment seemed to go smooth, had solid temp control, beer was 1071-72 gravity down to 1011 pitched 16 grams of us05 dry sprinkled(maybe should have rehydrated) let it go 3 weeks and i got a keg of kikoman stout, yeast death? Under/over pitch? I am trying to figure it out

[denny]

Could possibly be oxidation.

[BrewBama (Dwain)]

Soy sauce stout

I brewed a milk chocolate oatmeal stout on 10/24 and today 11/6 I transferred the batch to a secondary. I tasted some of the beer and it taste like soy sauce. I was wondering how this happened, or causes for this. I mashed in low but raised the temp to 152* and used dry yeast, Windsor from Danstar/lallemand. The beer fermented between 63-68* which is my house temperature. And it looked to have completed fermentation in 4 days. I rehydrated the yeast and used two packs because I was shooting for…

[wdoucette (HighVoltageMan!)]

Denny is right. Oxidation gives off a soy sauce flavor in stouts. Although these beers are somewhat tolerant of oxidation, they can get to the point of no return.