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Old 05-14-2008, 09:31 PM   #1
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Default Is this a normal taste...

So far, on every batch (Wheat, Stout, Pilsner) that I've made, I end up with a slightly tart, almost lime-like flavor that can be detected on my lips if I lick them after a drink.

I don't notice it in the beer itself, just on my lips. It's extremely odd. I'm just using the basic yeast that came with the kits (John Bull) and following directions and sanitation to the T. Any ideas as to what it might be, or how to get rid of it?

After first I thought it might be from not being aged long enough, but I've had a Stout sitting now for almost a month and a half and still taste it. These are beers that I've followed the directions on, although I've always used Dextrose instead of white sugar. Can this do it?

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Old 05-14-2008, 09:52 PM   #2
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at first i thought extract twang, but what are you using dextrose for?

you should only use dextrose when priming the beer, never in the recipe itself (unless you're making a belgian or something.)

maybe try a nice extract kit with steeping grains and no sugar. that'll probably do the trick.

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Old 05-14-2008, 10:12 PM   #3
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It might be a function of the John Bull kits. I've never used one, so I can't say for sure.

I have used kits from Austin Homebrew, MoreBeer, and Seven Bridges, and they all turned out great. Maybe try a new kit and see if the flavor reappears.

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Old 05-14-2008, 10:45 PM   #4
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The dude at the brew go suggested the dextrose. I'll skip on that next time. Any other possibilities?

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Old 05-14-2008, 10:55 PM   #5
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what are you sanitizing with?

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Old 05-15-2008, 12:53 AM   #6
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What are your lips touching before you drink your brew?

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Old 05-15-2008, 01:36 AM   #7
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Quote:
Originally Posted by DeathBrewer View Post
you should only use dextrose when priming the beer, never in the recipe itself (unless you're making a belgian or something.)
I am surprised at this. Every beer I've done so far has had dextrose in the recipe. My home brew shop has a recipe sheet listing how to combine their kits with other ingredients to make certain styles of beers and every recipe uses dextrose. I always thought it was the standard brewing sugar ? So what is the alternative ?
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Old 05-15-2008, 01:41 AM   #8
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The alternative is NO sugar in the brew. In a couple of styles (notably big Belgians where a low FG, dry, thinner body is desirable), it's ok. But for the most part, it thins and dries the beer and is a cheap substitute for malt extract. For a kit that asks for sugar to be added, it improves the beer greatly if malt extract is added instead.

I have only used corn sugar (dextrose) a couple of times, for a bigger beer that needed it to help make it a bit thinner and drier in the end. Sugar ferments fully, leaving no residual sugars behind, so that's why it makes a thinner tasting beer with a lower FG. In large quantities, it can impart a cidery flavor to the beer also.

Take a look at our recipe database. There are some easy extract brews there- and I would guess that none of them include sugar, except to prime them to carbonate.

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Old 05-15-2008, 01:47 AM   #9
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If you're using a single 3.3 lb, or close to it, can of Liquid Malt Exctract, LME, and doing a 5 gallon batch then you're going to need the dextrose to bring the wort up to a suitable gravity. What your brew shop isn't telling you is that you should use an equal amount of Dried Malt Extract instead of the dextrose. You'll get a fuller flavored and bodied beer that won't have the "cidery" twang. Is the John Bull kit a pre-hopped can with the yeast in the plastic cap?

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Old 05-15-2008, 02:01 AM   #10
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Originally Posted by YooperBrew View Post
For a kit that asks for sugar to be added, it improves the beer greatly if malt extract is added instead.
So if I have a kit that says add 1Kg brewing sugar, do I just add 1Kg of Malt Extract instead ? Will this effect the alcohol content ?
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