Originally Posted by Brutus Brewer
I don't know what exactly it is, I kind of get a wine-like after taste is maybe the best way I can describe it. I get the same thing from Budweiser and Old Mil Yuckie (I don't typically drink those beers unless there is ABSOLUTELY nothing else where I'm at). I entered the original recipe in a competition and it scored well but there's something I just don't like.
The first time that I brewed this beer(second batch is in primary now), I fermented at 70 degrees ambient with S05. After two weeks in primary and two weeks in the bottle, the only off flavor that I had was a very slight corn sweetness that completely went away after four weeks. No tart aftertaste at all.
How did you handle your water chemistry? I'm fortunate that my muni water is pretty good and I only add a little calcium carbonate to the mash water. This beer is so light that there's no hiding any astringency.