Originally Posted by drakerebel
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.
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.