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Old 11-27-2011, 10:03 PM   #1
moorerm04
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Default Getting rid of that extract tang!

So I have been brewing for almost one year.... I don't have the room- equipment for all grain brewing at my current residence, but I do pm and mini mash. So as you know I always have to use DME or LME to finish my recipe's. With every brew I have done I notice that little but of tang... It doesn't matter if it is dry or liquid, still the same thing. I hear about folks adding the extract later in the boil. Will this really make a difference, or am I doomed until I have the ability to do all grain!

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Old 11-27-2011, 10:34 PM   #2
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I never noticed this so called "tang" I think it may just be Newbies rushing a batch and drinking green beer. I do ag now but still do an occasianal extract batch and I don't notice any flavors that don't belong after proper fermentation and long enough conditioning time.

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Old 11-27-2011, 10:35 PM   #3
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If you're using tap water for your brewing, it may have excessive chlorine/chloramine or excessive ion content that is affecting flavor. If the concentrations in the water are unknown, an easy option may be to switch to a distilled or RO water for brewing. Since the ion content is already included in the DME or LME, it is possible to brew with straight RO or distilled water.

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Old 11-27-2011, 10:45 PM   #4
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I use bottled water..... No less than three weeks in primary and 3-4 in the bottle before I ever even touch one... It's not a strong tang..... Nobody else notices it, but I do because I am the one that brewed it! Oh and I have a freezer I ferment in an keep it around 60-62 for all my ale's!

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Old 11-27-2011, 10:50 PM   #5
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Well, you should do a test. How much grain can you mash? Are you able to make a 1, 2, maybe even 3 gallon batch of an all grain beer? See if this "tang" goes away when leaving out the extract.

oh wait, you aren't using this are you:

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Old 11-28-2011, 12:51 AM   #6
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Seems a bit cold on fermentation. Most of jamils receipes I've seen are fermented around 66-68 than brpught up a degree or two.

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Old 11-28-2011, 01:04 AM   #7
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Quote:
Originally Posted by beninan View Post
Well, you should do a test. How much grain can you mash? Are you able to make a 1, 2, maybe even 3 gallon batch of an all grain beer? See if this "tang" goes away when leaving out the extract.
this. i love doing two gallon AG batches on the stove to dial in recipes and they are easy to manage with mesh bags.
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Old 11-28-2011, 01:07 AM   #8
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In my experience, adding the bulk of extract at the end of the boil has definitely fixed the extract twang that I've had.

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Old 11-28-2011, 01:41 AM   #9
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Tough to know if its something in your process or ingredients. A side by side with LME v DME or normal v late addition or extract v all-grain, say in 1g batches, identical process and see if there's a difference.

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