z987k

Recipes 

I found that the darker brews always hid it a lot better as well.
AG makes it go away though, but that's a whole 'nother bucket o' worms.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

SteveM

Recipes 

I've heard many people talk about it but in all my years of brewing, I don't think I've ever tasted anything that I would describe as "twang."

I've had great AG beers, and really bad ones (the kind where you conceal a grimace at a tasting and choke out an insincere "Wow, this is good') and great and bad extract beers.

I'm not saying it's a myth but I will say that there are hundreds or thousands of uncontrolled variables in every brew batch that could account for a unique-ness in the flavors.