The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Corn sugar or DME for bottling?

Reply
 
LinkBack Thread Tools
Old 02-08-2012, 05:06 AM   #1
Fermentalist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Martinez, CA
Posts: 35
Liked 2 Times on 2 Posts

Default Corn sugar or DME for bottling?

Im on my 7th batch of beer and I've been bottling every one. I've had some trouble with some off flavors after bottling on every batch. My beer tastes absolutely awesome after fermentation has ended, right when I go to bottle, so I know all my steps before bottling are spot on. I've also tweaked my brewing techniques just for the hell of it but still come out with the same final result. The flavor is hard to describe but ill give it a shot. It's an almost metallic taste I get right on the tongue but it doesn't linger. I almost want to attribute it to the flavor of over-carbination or CO2 (if thats even a flavor). The thing is, my beer hasn't been over-carbinated, its not "champangy" or even soda like in carbonation.

I first thought it was just that I had green beer, but I've let my last batch of altbeir age for 3 months and though the flavor is more subtle but still present.

I think I've finally had my epiphany but I wanted to bounce my idea off of all you great beer geeks. When bottling ive always used corn sugar. I have the feeling it's the culprit. Could using corn sugar over some good ol' DME cause some funny flavors in my beer? How much could I benefit from switching to DME? I'll just give it a shot on my next batch but I wanted to know if any of you have run into similar problems.

__________________
Fermentalist is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 12:02 PM   #2
ehedge20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Woodbridge, Virginia
Posts: 330
Liked 5 Times on 5 Posts
Likes Given: 1

Default

I have always used corn sugar without any problems. Where is your corn sugar from?

__________________
ehedge20 is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 02:04 PM   #3
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,944
Liked 542 Times on 382 Posts
Likes Given: 415

Default

Highly doubt it's the corn sugar. Describe some of your process & recipes. Chlorine/chloramine in the water? Old LME? Are you drinking straight from the bottle (if so, may be rust from the bottle caps).

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 02:08 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,801
Liked 2708 Times on 1627 Posts
Likes Given: 3483

Default

I doubt it too, the point of using most sugars, table and corn especially, is that they ferment out completely, leaving no flavors behind. You'd be more apt getting a flavor remaining from using dme since it's not 100 percent fermentable, especially the darker extracts.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 02:25 PM   #5
Fermentalist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Martinez, CA
Posts: 35
Liked 2 Times on 2 Posts

Default

I get my corn sugar from my local beer store.

I'm not drinking straight from the bottle and I've tried using different types of water (tap, purified, distilled). Like is said the flavor isn't present until after ive bottled. Ive tried sanitizing bottles in the dishwasher on the "sanitize" cycle with no soap, and I've used bottle rinsers with sanitizer. All I do is rack to my sanitized bottling bucket fill with my sanitized wand after boiling a couple cups water for 15 mins with corn sugar (of course cool, add to beer, and stir gently with sanitized spoon), cap with sanitized caps, and boom! I get a funky flavor.

__________________
Fermentalist is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 02:28 PM   #6
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,944
Liked 542 Times on 382 Posts
Likes Given: 415

Default

Yeah, your bottling process sounds fine. My bet is something in your brewing process - you mentioned it tastes fine pre-bottling, but sometimes green beer can mask other off flavors.

Sounds like you've ruled out water being the culprit. How about fermentation temps? Or ingredients? Old LME doesn't taste too good.

One of my first ever batches was a store kit with LME, who knows how long it had been on the shelf. And I fermented around mid-70's probably because I didn't know any better; tasted great when I took all my samples and pre-bottling, but it was really undrinkable once carbed & conditioned. Googled: How to cook with beer

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 06:59 PM   #7
TokyoRoad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Tokyo
Posts: 121
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by TyTanium View Post
Googled: How to cook with beer
If you won't drink with it, then why would you add that bad flavor to your food? And if it doesn't add any flavor, why add it in the first place?
__________________
TokyoRoad is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 07:15 PM   #8
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,944
Liked 542 Times on 382 Posts
Likes Given: 415

Default

Quote:
Originally Posted by TokyoRoad View Post
If you won't drink with it, then why would you add that bad flavor to your food? And if it doesn't add any flavor, why add it in the first place?
...uh, because it tastes awesome. I didn't say it doesn't add any flavor. It adds a ton of flavor, most notably "beer" flavor. The off-flavors are subtle and make it unpleasant to drink, but it still tastes mostly like beer. When added to food, the food masks the subtle off-flavors and just adds a "beerish" taste, which I happen to love.

Try it and you won't be confused. Never cooked with BMC before, huh?
__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 07:59 PM   #9
dinnerstick
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: utrecht, netherlands
Posts: 1,904
Liked 212 Times on 161 Posts
Likes Given: 21

Default

flemish beef stew. brown some cubes of beef in hot oil, add carrots onions thyme and bay leaf, fry off a bit, spoonful of flour, cook a minute, bottle of not great dark beer and a couple spoons of cider vinegar to taste, salt and pepper. cover and cook 2 hours on low

__________________
dinnerstick is offline
 
Reply With Quote Quick reply to this message
Old 02-08-2012, 11:23 PM   #10
TokyoRoad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Tokyo
Posts: 121
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by TyTanium View Post
...uh, because it tastes awesome. I didn't say it doesn't add any flavor. It adds a ton of flavor, most notably "beer" flavor. The off-flavors are subtle and make it unpleasant to drink, but it still tastes mostly like beer. When added to food, the food masks the subtle off-flavors and just adds a "beerish" taste, which I happen to love.

Try it and you won't be confused. Never cooked with BMC before, huh?
Quote:
Originally Posted by TyTanium View Post
when I took all my samples and pre-bottling, but it was really undrinkable
I cook often with beer, wine, and liquor, cooking with BMC seems a waste as you might as well just add water. The point of cooking with any of the above liquids is to add desirable flavors not, as you put it, undrinkable flavors.
Remind me to never eat your cooking.
__________________
TokyoRoad is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Corn Sugar vs Table Sugar for Priming danculwell Bottling/Kegging 29 09-20-2012 08:00 PM
corn sugar verus cane sugar or carbonating bkov Bottling/Kegging 4 02-13-2012 01:33 PM
water to corn sugar ratio when bottling zman Bottling/Kegging 2 08-15-2009 04:02 PM
AG Bottling with Corn Sugar? OMBrewer Bottling/Kegging 2 08-12-2008 01:56 AM
calculating corn sugar addition at bottling killian Bottling/Kegging 12 02-20-2008 05:09 PM