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jmacohhnoo 01-29-2013 08:24 PM

Beer Tastes a little sweet and a bit like caramel
 
So I brewed my first beer about four weeks ago.. I used a hopped lager malt extract and 2 different kinda of hops.. I thought I was pretty diligent about stirring it to not burn it. I let it ferment for two weeks. When I bottled it I added about a half a cup of corn sugar, and it's been sitting in a dark corner for two weeks.. I tried it the other day and it tastes a bit like Carmel and its sweet , also there's not alot of carbonation.. Did I burn the malt or does it need longer to sit in the bottle

masterfool101 01-29-2013 08:27 PM

Not familiar with any hopped extract brews, but I would say this:

1) After bottling, it is best to leave the brew at room temperature for 3 weeks. I've never had one fail to carb up.

2) Did you take a gravity reading?

3) What kind of beer . . . it could be that the caramel flavor is desired.

Pappers_ 01-29-2013 08:31 PM

It probably is your particular canned kit. Where in the world are you? If you are in North America, you can get some high quality kits from vendors here like Midwest, Northern Brewer or Austin, that will probably solve your problem.

jmacohhnoo 01-29-2013 08:33 PM

Quote:

Originally Posted by masterfool101
Not familiar with any hopped extract brews, but I would say this:

1) After bottling, it is best to leave the brew at room temperature for 3 weeks. I've never had one fail to carb up.

2) Did you take a gravity reading?

3) What kind of beer . . . it could be that the caramel flavor is desired.

I did not take a gravity in fortunately, and I'm not exactly to sure what kind of beer it was I just specifically remember it being a lager, and I thought I added enough hops to give a but of a punch.. I let the one with the higher AA boil for about 20 min, and the lower for about 5... The beer doesn't taste horrible but I'm gonna try to make a blackberry flavored beer on sat and if I'm burning it it would probably be better to avoid that.

jmacohhnoo 01-29-2013 08:35 PM

Quote:

Originally Posted by Pappers_
It probably is your particular canned kit. Where in the world are you? If you are in North America, you can get some high quality kits from vendors here like Midwest, Northern Brewer or Austin, that will probably solve your problem.

Yes I'm in North America... I believe my malt was coopers maybe but I'm not 100 % sure

jethro55 01-29-2013 09:06 PM

Sure sounds like a successful brew....4 weeks is pretty dog-gone young. The sweet caramel flavor is desired for some... probably the intended result since hop boil is just 20 minutes. It will change some over the next few weeks. Even if it stays sweet and caramel, someone will like it.....send it to me. :)

planetscott 01-29-2013 09:29 PM

Might be under attenuated. If you did not take a gravity reading, we don't know for certain. What yeast did you use?

As someone stated, there are some really good kits available from the online stores. Try one of those......It will change your life.

unionrdr 01-29-2013 09:36 PM

If it was LME,& you added the pre-hopped extract to the boil,that's your problem. It got what is called mailard reactions,or simply caramelized. The so called extract twang. If you want to add hops to a pre hopped LME can,you'll have to use some un-hopped extract in the boil. Like plain DME. Pre-hopped extract should never be boiled,as it destroys the designed in hop profile.

Pappers_ 01-29-2013 09:59 PM

Quote:

Originally Posted by jmacohhnoo (Post 4840935)
Yes I'm in North America... I believe my malt was coopers maybe but I'm not 100 % sure

Honestly, Coopers is not good (ducks to avoid those who disagree). The underattenuation and caramelly flavor is probably due to the kit. Try a top flight kit and see if you get better results.

unionrdr 01-29-2013 10:04 PM

It's not the fact that it's mearly Cooper's it's the fact that it likely was used incorrectly. Or others with high ferment temps & less than healthy yeast pitch. I worked that stuff out & can make a pretty good ale with Cooper's cans.
Gunna take their Heritage lager can & make a German-esc black lager out of it with a lil rauchmalt.


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