Originally Posted by Yooper
I have experienced that taste in homebrew.
I think the ones I've tasted that screamed "homebrew taste" to me where made using cans of extract, especially John Bull and Cooper's. I think it's the canned extract that gives that "canned cooked extract homebrew" taste. Fermenting it above 65 degrees F makes it even worse, and more "twangy".
If you use grains, spray dried malt extract (dried extract called "DME"), hops, better quality yeast (NOT Munton's or Coopers), and good water, that "homebrew" taste goes away.
I know that taste, as it was very common years ago before the tremendous increase in ingredients that we now have was made available to home brewing. Only basic prehopped, canned malt extracts were available to me at the time.
Over the years I got to accept it as normal until I went to all grains using, as stated by Yooper, freshly crushed grains, roasts, properly balanced water and quality yeasts.
If temperatures are kept under control and recipes don't vary widely from the norms the beers I make today no longer have that green beer twang or the overly yeasty background that was common years ago. (BURP)
Thanks to all the homebrewers out there that provided the market demand for better ingredients. If it wasn't for all you homebrewers and your desire to make better beers I'd still be tin canning my way with stale roofing tar extracts.