Originally Posted by Wheatmeister
Anyone else notice this early in their brewing career?
Thanks for any suggestions/help...
Perhaps this helps:
I started with non-boil kits, coopers to be more specific, and the batches all had a similar flavor too, which is sort of what you describe, and I called it coopers flavor. A few batches later, I realized I was fermenting it at too high temps and the dry yeast that comes with the kits is not very good. I changed both the temp and yeast, kept doing the kits, and got rid of the coopers flavor, bingo!
Then, I upgraded to boiling extract and my first brew, a pale ale, now in the bottle for 2 weeks tastes way better than the kits, even after I fixed the temp and yeast problem.
Just recently I bought all the stuff for AG in a very lucky deal out of craigslist. According to Palmer (I love his book) you can do great beers with extract and steeping of specialty grains (like the stout I have fermenting right now), but an upgrade to AG is needed to make any possible type of beer. So, AG is not so much about making better beers, but more about having more alternatives at a lower cost of ingredients, although it takes quite some time to pay off the investment in extra equipment for AG…