Hey everyone!
I just bottled my first brew (Cooper's Irish Stout) and found it smelled a lot like Mickey's malt liquor coming out of the fermenter. I've heard about the "extract-brew twang", or the "home-brew twang", and I was wondering if this twang is what makes Mickey's so unbearably vomitous (and yes, that's a word). I don't really have anything to compare my beer with in terms of this "twang" but I decided not to taste it directly out of the fermenter because all I've ever heard is that it has to age or it'll taste bad.
So, anywho, back to the original topic: Is the "twang" what makes malt liquors so disgusting?
I just bottled my first brew (Cooper's Irish Stout) and found it smelled a lot like Mickey's malt liquor coming out of the fermenter. I've heard about the "extract-brew twang", or the "home-brew twang", and I was wondering if this twang is what makes Mickey's so unbearably vomitous (and yes, that's a word). I don't really have anything to compare my beer with in terms of this "twang" but I decided not to taste it directly out of the fermenter because all I've ever heard is that it has to age or it'll taste bad.
So, anywho, back to the original topic: Is the "twang" what makes malt liquors so disgusting?