Quote:
Originally Posted by evanos
So, anywho, back to the original topic: Is the "twang" what makes malt liquors so disgusting?
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There isn't any such thing as "twang" from malt extracts. Malt extracts
are exactly the same thing you get out of a mash. Most beginning
brewers don't know what they are doing and most of them use malt
extracts, so the off-flavors were mis-attributed to the extract instead
of the brewer.
Malt liquors are high alcohol and any high alcohol brew is going to have
a lot of residual unfermented sugars unless you wait a really long time
for it to attenuate. That's why malt-liquors taste syrupy. That's the
whole point behind "ice beers". You can make a high alcohol beer
by brewing a normal beer, then freezing some of the water out
to concentrate the alcohol, thus getting a clean crisp taste out
of it.
Ray
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