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Old 12-02-2012, 07:15 PM   #1
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Default Extract-y flavor?

Hi everyone,

I've now brewed three iterations of an IPA, with varying quality. All are fine, but seem to have what I can only call an "extract-y" tang. Some of these beers have been partial mash, but there's always a sort of "green" flavor and smell. The bottles aren't too young, however; the flavor seems to stay.

Could this be because I sometimes have trouble getting a rolling boil? I get good bubbling, but by no means a rolling boil. Does this leave a bit too much extract taste?

I know this is general. Sorry for the imprecise language. I'm just hoping to brew a Two-Hearted clone soon and would like to have as good a process as possible.

Thanks.

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Old 12-02-2012, 07:18 PM   #2
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Did you give the beer plenty of time in primary to finish,clean up & settle out clear or slightly misty? Exactly how old were the bottles?
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Old 12-02-2012, 07:49 PM   #3
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Did you give the beer plenty of time in primary to finish,clean up & settle out clear or slightly misty? Exactly how old were the bottles?
I've been tasting the bottles starting at three weeks and now at six weeks. It's a 6% ipa. I've had carbonation problems with previous batches (too much), so I cut down the carbonation by about 20%. Now they don't seem uncarbonated, just a kind of thick tartness to the flavor.

Sorry, I don't seem to have a great set of terms to describe this.
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Old 12-02-2012, 07:51 PM   #4
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Well,if you're not used to IPA's,that description could be from all the hops in the beer. They can have that sort of quality to someone who isn't familiar with the style.
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Old 12-03-2012, 12:55 PM   #5
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I noticed a similar taste when I first started tasting my bottles starting just after the minimum time of 3 weeks. I threw six in the back of a cool closet for a few months and tired them later and noticed a substantial improvement and a total absence of that twang type of flavour that I think you are describing. Some beers may require much more aging time to taste right vs carbing up enough.

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Old 12-03-2012, 01:05 PM   #6
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Do you brew with liquid extract? When do you add it?

There's a partial consensus around here that doing the full boil with LME can lead to more of the "home brew-y" flavor. Many people (myself included) choose to add the LME either late in the boil or at flame out. Always add LME without the flame on your kettle - regardless of when you add it. Get the LME well mixed before re-applying the flame - or you'll scorch it on the bottom of your kettle creating all kinds of badness.

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Old 12-03-2012, 01:08 PM   #7
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I use late extract additions to great effect myself. Lighter color & no twang.
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Old 12-03-2012, 01:24 PM   #8
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I use late extract additions to great effect myself. Lighter color & no twang.
I usually do it at flameout. With good extraction on my steeping grains I make some tasty beer. I like my all grain recipes better, but extract is great when I don't have time to roll out the whole rig but need to keep beer in the pipeline.
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Old 12-03-2012, 02:14 PM   #9
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Quote:
Originally Posted by rtb178 View Post
I've been tasting the bottles starting at three weeks and now at six weeks. It's a 6% ipa. I've had carbonation problems with previous batches (too much), so I cut down the carbonation by about 20%. Now they don't seem uncarbonated, just a kind of thick tartness to the flavor.

Sorry, I don't seem to have a great set of terms to describe this.
Is this different than the tangy taste of a commercial IPA? I mean it's an IPA, it should be tart.

Rick
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Old 12-03-2012, 02:22 PM   #10
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Was it from a kit?
I don't know how to explain it, but my recipes where I buy fresh DME from my LHBS always come out without extract-tang that kits do.

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