Stratotankard

Recipes 

Wasn't there a thread here about somebody who had their sugar swapped with salt by an angry SWMBO?

In all seriousness, I'd vote for the old extract or just young beer. Let it sit for a few weeks and try it then. My first beer got better over a couple months in the bottle (then strangely went horribly bad after 3 ). If it still tastes like soy sauce there's always the sushi suggestion.

Keep us posted!

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Primary: Burned Mead
Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
Drinking: Too Much
On deck: Something crazy to use up the 3+ pounds of hops sitting in my freezer

blackfin

Recipes 

I have had the soy sauce flavor before. I believe it was actually the first batch I ever made, I dont remember the specifics (I didnt take notes back then) but from what I remember it was a POS muntons extract kit, probably been on the shelf for years. What I do remember is it did have a very distinct soy sauce taste and unfortunately it never did go away. But I did finish the whole batch and moved to my next which turned out much better. Whatever happens dont let it get you down keep on brewing. Your second batch will no doubt go much smoother.

Nurmey

Recipes 

I don't have too much to add about your first brew but will give you a couple tips on your second.

1. Don't use ice in the wort if it's store bought. Those machines don't come close to keeping anything sanitary.

2. I don't know what sanitizer you used but he used bleach and that is not the best or easiest. A no rinse sanitizer like Star San is much better.

3. Beer is best if left longer than a week before bottling. Several weeks for clean tasting, clear beer.

4. Three weeks in the bottle for proper carbonation. Several weeks longer for beer that doesn't taste "green".

5. Buy a hydrometer and use it. It helps avoid bottle bombs by telling you when your beer is ready.

Welcome to HBT! I'm glad that Alton got you into brewing but his very abbreviated show does not do beer brewing justice. Hang around and learn how to brew really good beer.

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Batch 1 Brewing
The American Revolution would never have happened with gun control.

owyheeguy

Recipes 

I have had two batches now turn out with a funky (Lack of a better explination) dusty, soy saucy flavor. The first was a pumkin ale and the second was a Dunkel. I think the culprit was bad yeast. The Pumpkin ale is in bottles and has been there for 4 months with no change the dunkel has been in the kegorator for 2 months after primary and still no change in flavor. All that I can say is I feel your pain and dont use old yeast if you did.

NordeastBrewer77

Recipes 

AAAAHHHH, ZOMBIES!!!!!


no, really.... i think the OP probably figured out his issue by this point.




*note the date of the last post before yours was 3 and a half years ago.

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The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

Piratwolf

Recipes 

zombie apocalypse 2012!!!!!!

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NordeastBrewer77

Recipes 

does this make us zombie hijackers, or in your case, a zombie pirate?

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The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

Piratwolf

Recipes 

I see what you did there. Clever and well done!

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thetragichero

Recipes 

oh god i ended up cooking with that