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Old 02-25-2013, 08:01 PM   #1
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Default Twang taste in all grain

I started brewing extract like many other home brewers, and noticed a twang like taste in my beer. I always credited it to the extract, and switched to all grain. My first all grain batch had a similar twang, and I credited it to having too much carmel malt as it was an IPA kit from NB. I recently made a batch of pale ale and the same taste is there. It's really hard to describe, but its an odd taste on the front end that fades as the bitterness of the pale ale comes around. I've used bottled water, tap water and the taste still resides. I was a freak about sanitation for the last batch. I bought new tubing, bottle filler, and racking cane thinking maybe it was a contamination issue. I bought fresh yeast thinking maybe that was the issue as well. The sad part is there is a seemingly really good beer trapped under the off taste! My recipe is listed below and I would love to hear what you have to say. Thanks!

11lbs two row
.25lb carmel 20l
1oz centennial hops (60 min)
1oz cascade (15min)
1oz cascade (0 min)
1.5oz cascade dryhop

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Old 02-25-2013, 08:04 PM   #2
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Water make up, ingredient freshness, or fermentation temp would be my best guess.

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Old 02-25-2013, 08:05 PM   #3
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Usually, bitterness on the front of the tongue is astringency. http://beersensoryscience.wordpress....9/astringency/

This is normally due to grain/husk bits being exposed to high temperatures (175F or above, e.g. sparge temperature too high), or by grain/husk bits making it to the kettle and being boiled.

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Old 02-25-2013, 08:05 PM   #4
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I've come to believe that extract twang is a myth, and it's usually just green beer that the brewer who complains about it is tasting.

How long are you giving your process? Typically my "normal" beers are 8 weeks from grain to glass if I'm bottling conditioning and 7 weeks if kegging, and most of them taste fine then, and the rest need more time.

There's a lot of other factors that could come into play, such as are you using temp control, or you using the correct amount of yeast (i.e. using starters with liquid yeast,) but let's start with your average time frame, and I'm sure other folks will haul out their "pet" reasons why it might taste bad, but I've found that most of the time, when we break it down, we find simple impatience to be the main cause.

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Old 02-25-2013, 08:07 PM   #5
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Review this list and see if you can narrow something down other than 'twang'

http://www.kroc.org/Links/TroubleshootingGuide.htm

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Old 02-25-2013, 08:09 PM   #6
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fermentation temp was a steady 60-65 degreed ambient temp. I thought that may be the issue with the beers I made last summer, but with the winter here in WI the temp is pretty low and stable in the area the fermentors are kept. As far as freshness, I've bought locally and online with the exact same issue. Yeast was wyeast 1056. The beer is drinkable, but nothing I would really share with friends.

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Old 02-25-2013, 08:12 PM   #7
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did you make a starter?

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Old 02-25-2013, 08:13 PM   #8
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Quote:
Originally Posted by progmac View Post
did you make a starter?
OG was 1.051 so I just pitched the smack pack.
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Old 02-25-2013, 08:16 PM   #9
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Quote:
Originally Posted by Nike_Eayrs View Post
OG was 1.051 so I just pitched the smack pack.
If you've ever run the numbers in a priming calculator you'll see that even beers as low as 1.030 could use a starter, even if it's a small one. 1.040, is where it really begins to make a difference. Smacks packs alone rarely provide enough yeast for any size beers, especially if the smack pack is a few months old.
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Old 02-25-2013, 08:16 PM   #10
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Quote:
Originally Posted by duboman View Post
Review this list and see if you can narrow something down other than 'twang'

http://www.kroc.org/Links/TroubleshootingGuide.htm
This webpage doesn't work for me. Just a blank/white page nothing else. Am I the only one?
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