Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > boozy twange off-flavor
Reply
 
LinkBack Thread Tools
Old 06-17-2013, 04:24 PM   #1
drakerebel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 56
Liked 3 Times on 3 Posts
Likes Given: 1

Default boozy twange off-flavor

Hey all,

i'm looking for a bit of help on my first 3 batches i've brewed. The first was a brown ale (extract), second was a india brown ale (extract) and the third was the same recipe although i made the iba via BIAB. it seems with all three that i've had an off-flavor that me being a newbie hadn't figured that it was a sign of something gone wrong. but i had let a buddy (that brews quite often) taste and he had stated the same think that i had pondered.

so, what is typical for giving the boozy twange? is this the same as someone calling it "fusel alcohol or nail polish"? my ferm temps were low (under 70, more like 66-68) and i can't pinpoint any one thing.

and if there's more input needed on my brewing just let me know.

thanks.

__________________
drakerebel is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 04:29 PM   #2
elatowski
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Posts: 60
Liked 6 Times on 5 Posts
Likes Given: 13

Default

Are those ferm temps the ambient temperature or the temp of the actual beer? How long did you let it bottle condition?

__________________
elatowski is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 04:37 PM   #3
RmikeVT
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Baltimore, MD
Posts: 731
Liked 100 Times on 87 Posts
Likes Given: 6

Default

Quote:
Originally Posted by drakerebel View Post
Hey all,

i'm looking for a bit of help on my first 3 batches i've brewed. The first was a brown ale (extract), second was a india brown ale (extract) and the third was the same recipe although i made the iba via BIAB. it seems with all three that i've had an off-flavor that me being a newbie hadn't figured that it was a sign of something gone wrong. but i had let a buddy (that brews quite often) taste and he had stated the same think that i had pondered.

so, what is typical for giving the boozy twange? is this the same as someone calling it "fusel alcohol or nail polish"? my ferm temps were low (under 70, more like 66-68) and i can't pinpoint any one thing.

and if there's more input needed on my brewing just let me know.

thanks.
66-68 Ambient Temps or Fermentation Temp? Your fermentation temp will come up 5-10 degrees during active fermentation. To battle this I use a swamp cooler.

Also, do you know anything about your water? Chlorine or Chloramine in tap water is not good for beer. And will give you a medicinal off flavor, which can come across as boozy. http://www.howtobrew.com/section4/chapter21-2.html. A good way to combat this is to crush up 1/2 a campden tablet (potassium metabisulfate(sp)) and add to brew water before heating up. Within minutes it will drive off all the chlorine/chloramine. I also filter my water, but before I bought a filter I was only using campden tabs and they work great.

Some people recommend brewing a batch with RO water, you can pick up at health food stores and organic markets, its usually pretty cheap $0.45 a gallon or something like that if you can find the places where you bring your own container and just fill it up. I know the Whole Foods and Mom's Organic markets in my area have the stations.
__________________
RmikeVT is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 04:52 PM   #4
drakerebel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 56
Liked 3 Times on 3 Posts
Likes Given: 1

Default

My temp was off of the temp strip on the carboy...it normally read 64-66 so I stated the higher due to the internal being warmer than the strip... but 10 degrees offset? That seems like a lot? I only accounted for a couple of degree difference I guess.

And I use bottled spring water. I have Camden tabs but didn't use due to non city water being used...correct?

And the room was dark also.

Everything else visually looked perfect about the brews.

__________________
drakerebel is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 05:15 PM   #5
woozy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 1,283
Liked 130 Times on 109 Posts
Likes Given: 4

Default

If the temp strip is properly applied and accurate then it is measuring the fermentation and your stated temps were correct. They were just clearing up that the fermentation, and not the ambient room temperature.

I'm not sure but I'm under the impression (and I could be wrong) that fussel alcohols are not really what I would call (and language is subjective) "twang". I *think* fussel alcohols (if indeed it was fussel alcohol) more of a sharp alchohol taste (like vodka or rubbing alcohol) and *I* think of twang as ... well, more sort of stale and off, like orange juice that has been sitting in a cardboard carton too long compared to orange juice that is fresh. But I could be utterly mistaken in what is basically subjective language to describe an area which we don't have an adequate vocabulary for.

I've heard of (but never experienced) the "extract twang". Was number three extract? You said BIAB but then you also said "same recipe"...

__________________

Once it's determined that Bob's Net Works makes fishing equipment there's really no point discussing why nylon woven rope is not a good choice for the router and server needs of your online presence.

woozy is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 05:56 PM   #6
drakerebel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 56
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by woozy View Post
If the temp strip is properly applied and accurate then it is measuring the fermentation and your stated temps were correct. They were just clearing up that the fermentation, and not the ambient room temperature.

I'm not sure but I'm under the impression (and I could be wrong) that fussel alcohols are not really what I would call (and language is subjective) "twang". I *think* fussel alcohols (if indeed it was fussel alcohol) more of a sharp alchohol taste (like vodka or rubbing alcohol) and *I* think of twang as ... well, more sort of stale and off, like orange juice that has been sitting in a cardboard carton too long compared to orange juice that is fresh. But I could be utterly mistaken in what is basically subjective language to describe an area which we don't have an adequate vocabulary for.

I've heard of (but never experienced) the "extract twang". Was number three extract? You said BIAB but then you also said "same recipe"...
you may very well be describing this correctly and i'm not. what i taste and what the other guy had described was a "boozy" aftertaste. he noted it as a "nail polish or rubbing alcohol" note. it wasn't by all means horrible, just didn't seem like it should be there.

the 3rd batch was the india brown ale in an all grain batch (BIAB). the first (brown ale) only lasted a couple of months and didn't seem to clear out the off flavor. the 2nd and 3rd i have a good amount left of both and i was just going to let it ride and see if it got better but perhaps the alcohol note won't mellow out regardless?

i'd just like to know what's up with my batches and how i can fix the step where this is happening. as far as recipes, all 3 were formulated recipes from the lbhs.
__________________
drakerebel is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 05:59 PM   #7
drakerebel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 56
Liked 3 Times on 3 Posts
Likes Given: 1

Default

maybe i'm adding yeast too early? i usually add when temp is 70-80ish and maybe i ended up having it too high when pitching (inadverntantly)? i'll keep that in check for the next batch.

__________________
drakerebel is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 06:01 PM   #8
drakerebel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 56
Liked 3 Times on 3 Posts
Likes Given: 1

Default

i also end up putting more wort in the primary than maybe the next guy. i try and leave the really gunky stuff in the pot but i've thought that i can just have the crud settle when transferring to the secondary. and i have always let the primary go for 2weeks before transferring...not thinking that it's been too long.

i'm just trying to figure out what all batches have in common.

__________________
drakerebel is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 06:54 PM   #9
RmikeVT
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Baltimore, MD
Posts: 731
Liked 100 Times on 87 Posts
Likes Given: 6

Default

Also, how fresh is your extract? A lot of the extract "twang" people talk about is from older extract, it oxidizes over time. If you are using LME try switching to DME. DME is much more stable and has a better shelf life.

What yeast are you using? What is your pitch rate?

Have you ruled out infection?

__________________
RmikeVT is offline
 
Reply With Quote Quick reply to this message
Old 06-17-2013, 07:26 PM   #10
kombat
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Ottawa, Ontario, Canada
Posts: 2,904
Liked 769 Times on 501 Posts
Likes Given: 671

Default

Hot," nail-polish-like flavours are usually an indication of overly-high fermentation temperatures. It sounds like you were within the right range, with the exception of the initial pitch. I'm not sure that alone would be enough to produce such off-flavours, but it is something you can pay a little more attention to on your next batch.

How did you aerate? What kind of yeast was it? How was it prepared before pitching (Starter? Rehydrated?)? It sounds like the yeast were stressed, one way or another.

__________________
kombat is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caribou Slobber - boozy finish rubybrew Beginners Beer Brewing Forum 8 01-20-2013 04:12 AM
Boozy, phenolic taste CrystalShip General Techniques 23 12-28-2011 04:41 PM
Tons of flavor one day then no flavor the next - What Happened Overnight? pola0502ds General Beer Discussion 17 08-10-2011 09:36 PM
Off Flavor Advice (Pool flavor?) Mishkan General Techniques 12 06-18-2011 12:32 AM
Flavor changes when kegging/bottling... (flavor demolition) parasonic Bottling/Kegging 3 12-13-2006 04:56 AM



Newest Threads

LATEST SPONSOR DEALS