The best way to describe it is a little acidic tasting. I've done 2 batches now and they both have that same sharp characteristic to it.
Both extract kits, both dry yeast. First time I fermented too hot, 70-75. 2nd time I watched it more carefully and kept it around 65 degrees. My first thought was too hot of fermentation, but the 2nd batch has the same ill effects and was properly controlled.
2.5 weeks primary, 3 weeks bottled. Most recent one was fridged for 5 days and the first one has been in the fridge for weeks and it still has the bite to it.
I looked up my tap water company and they use chlorine, not chloramine, so it should boil out and not effect the flavor. If anyone understands what I'm talking about with this 'bite' and could offer some insight on what it could be that would be great.
Edit: when I say extract I mean the kits with malt extract, steeping grains, and hops to boil. Not the canned hopped malt extract ones.
Both extract kits, both dry yeast. First time I fermented too hot, 70-75. 2nd time I watched it more carefully and kept it around 65 degrees. My first thought was too hot of fermentation, but the 2nd batch has the same ill effects and was properly controlled.
2.5 weeks primary, 3 weeks bottled. Most recent one was fridged for 5 days and the first one has been in the fridge for weeks and it still has the bite to it.
I looked up my tap water company and they use chlorine, not chloramine, so it should boil out and not effect the flavor. If anyone understands what I'm talking about with this 'bite' and could offer some insight on what it could be that would be great.
Edit: when I say extract I mean the kits with malt extract, steeping grains, and hops to boil. Not the canned hopped malt extract ones.