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Old 10-28-2006, 11:10 PM   #1
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Default "Extract Taste" What is it?

Ok, so, i've brewed 6 beers so far, but i'm only tasting the 3rd one now. The first one was crap so i'll exclude it. The other 2 seemed to have this "extract" taste (that's what I call it). The first one I "think" it went away just before I finished the keg, I had the final 2 glasses and it seemed to have dissapeared. Anyway, my 3rd beer also has this flavor. I just want to be sure i'm not imagining it. The beer is probably 5-6 weeks old and has been cold conditioning for about 1 week. I did some reading and my "guess" is its acetaldehyde. Any insight?

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Old 10-29-2006, 12:36 AM   #2
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Are you using liquid malt extract?

On Basic Brewing Radio, one of the commentators said something about this. While I don't know the specific chemicals responsible, they said it had something to do with caramelization and Maillard reactions that can keep going on with LME that's not that fresh. They suggested using DME because they're much more stable.

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Old 10-29-2006, 11:49 AM   #3
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I don't know what you are tasting. After reading your post, I had the same question as in your subject line. What is it?

I use extracts exclusively, but I also buy a case of good microbrews from time to time. There is no compelling difference between the ones I brew and the ones I buy. So either they use extracts or you are tasting something other than an extract taste.

I always suggest that people try using different water.

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Old 10-29-2006, 01:21 PM   #4
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Some people talk about this, but I've never had an example. Even in the OSU "Off Flavor" seminar I took, it wasn't presented and we went through over 30 flavors/smells. If it is acetaldehyde, it is just a yeast byproduct that will age out. Has nothing to do with extract.

This is a good time of year to calibrate your nose, because acetaldehyde is "fresh cut pumpkin".

By the way, never toss a batch before it's 3 months old. Except when it gets stringy. Stringy will only get worse.

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Old 10-30-2006, 03:29 AM   #5
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Quote:
Originally Posted by david_42

By the way, never toss a batch before it's 3 months old. Except when it gets stringy. Stringy will only get worse.
stringy? excuse my ignorance, can you elaborate>???
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Old 10-30-2006, 01:23 PM   #6
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You got me. Like Steve, sometimes I'll get some microbrewed and bring it home. The only difference I can tell is usually in clarity and that's probably because I prime and bottle whereas they using CO2, which promotes a clearer brew to begin with. This weekend I tapped my Continental Pilsner from BB kit, and it tasted and smelled like a Helles. I was quite impressed.

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Old 10-30-2006, 01:42 PM   #7
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My first mashed-brew is two weeks away from tasting, I'm really interested in seeing if I can detect any difference. Honestly, though, I have so few batches under my belt where there are LOTS of changing variables, being able to pick out "extract twang" from the impact of a different hop type or a flaw in my temperature control or anything else would seem to be virtually impossible right now.

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Old 10-30-2006, 01:51 PM   #8
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Wheat king - Ropey beer -"the most unpleasant infection which can be encountered in beer."
http://byo.com/mrwizard/759.html

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Old 10-30-2006, 02:37 PM   #9
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I think I know what you mean. I brewed my Irish red back in August. I'm finishing off the last of the bottles lately, and I'm definitely not as happy with it as I've been with others. Granted, it was my first batch that I did on my own, but still, I think it has to do with high fermentation and aging temps (summer sucks) and the fact that 100% of the fermentables were amber LME. I've definitely gotten away from using alot of LME, as I think that this is the culprit. It's like a weird sweet/sour taste, not pleasant at all.

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Old 10-30-2006, 08:46 PM   #10
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I did 2 extract with grain batches a while back and notced that those seemed to be the 2 where I noticed the extract twang the most. The common feature was Amber LME...who konws? I think the biggest key to doing great extract beers is using DME or making sure you get fresh LME

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