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Old 10-24-2007, 07:47 PM   #1
Oct 2007
Posts: 14

Hi all. I have just started to brew my third batch and I having problem with after taste problem. I've followed the steps to teeth and still problem.

the off flavor is something like eating unripen peach and having scruffy feeling on your tongue. and when I drink some of it my throat feels same way.

already wasted almost 150 dollars on three batchs.

Any ideas what could be causing them?

sanitized them all with bleach and one step.
7days on primary
7days on secondary.
14 days in the bottle.

used powdered corn sugar for priming the beer.

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Old 10-24-2007, 08:10 PM   #2
bigger than most
bigjohnmilford's Avatar
Oct 2007
southern mass
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sounds like your not giving it enough time. try the 123 method. 1 week primary 2 weeks secondary and 3 weeks in the bottle. It's probably just to young.
What's your hobby Ray? Drinkin. Want a beer Buddy?

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Old 10-24-2007, 08:19 PM   #3
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Sep 2007
Eagan, MN
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Do you have any beers left from your first batch that have aged for a while now? How do they taste?

Also, take a look here and see if any of these fit:

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Old 10-24-2007, 09:41 PM   #5
Ó Flannagáin
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Jan 2007
Wichita Falls, Tx
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You don't need to use bleach and one-step. Use just the one-step.

Also, are they really hoppy beers?

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Old 10-24-2007, 11:03 PM   #6
Bulls Beers
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Sep 2007
, Boston Bomber#1 place of death...
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+1 on just using one step. My first batch had a bad aftertaste, but mellowed in time..
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Old 10-25-2007, 12:47 AM   #7
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Feb 2005
Atkinson (near the Quad Cities), IL
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It is difficult for us to diagnose over the net, although we will try our best.

So far I can agree with everything said, but my best contribution to you tonight would be to see if you can get a more experienced homebrewer in your area to sample and critique your brew.

If you can't drink it you can't expect others to enjoy it.
HB Bill

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Old 10-25-2007, 02:07 AM   #8
Oct 2007
Posts: 14

thax everyone for the suggestions.
Since, I have written so much that I've tried to organize it.

maybe I should have it tasted by someone as suggested. Thax homebrewer99. maybe I get to try some good beers while they try to find out whats wrong with my beer. hehe
any Anchorage Alaska Homebrewers out there?

I'm not sure Ó Flannagáin. I have just followed recipies. except for the bad aftertaste, I would say that its hoppy as any other ale.

I gave my first batch 1week in primary, 1week in secondary about 2 weeks in bottle. Had to spit it out.

R.I.P *flushed it down the sink*
* I would like everyone to take a moment of silence. "sniff so young and full
of potential. sniff*

Second batch, I've kept in bottle for little over two week now. I've been opening one by one every few days. Its not as bad as first but same taste is still there.

I'm on my third batch. because of problems I've had, left in primary fermentation for 2 weeks. Looks much cleaner than previous batches. Planned on leaving on secondary for 1 more week.

I was suspecting that either there is problem with my water or my wort boiling timing was off.
If I am correct, I boil water till 180 degrees then cut heat. steep for 30 minutes.
restart heat untill reachs 180 then 1 hour wort boiling timer starts?
with in first 7minutes I work in my malt and bittering hops. last 15minutes I toss in my flavoring hop.

I've followed link by Liquidicem and sounds like this is close to what I'm experiencing. Its kinda like sucking down on a tea bag. except for the powdery thing.

Astringency differs from bitterness by having a puckering quality, like sucking on a tea bag. It is dry, kind of powdery and is often the result of steeping grains too long or when the pH of the mash exceeds the range of 5.2 - 5.6. Oversparging the mash or using water that is too hot are common causes for exceeding the mash pH range. It can also be caused by over-hopping during either the bittering or finishing stages.

according to the article I could be excedeing ph range of 5.2-5.6 Do I check it by using PH tape?

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Old 10-25-2007, 02:11 AM   #9
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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Well, the first thing to know is are you using grains and dry malt? Or liquid malt extract? I suspect you're 180 temperature is causing some astringency, but I need a little more information.

Could you post your exact recipe and exactly how you did it and when? I know it seems long, but it would help us get to the bottom of this.

Like this example:

6 pounds liquid extract
1 oz Northern Brewer hops 60 minutes.
.5 oz cascade hops 5 minutes.

Boiled for 60 minutes.

That will help us narrow it down. Up to 180 then off, then boil, is a good description but we need a little more on the recipe and what you did at what step.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

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Old 10-25-2007, 02:15 AM   #10
Benny Blanco
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Oct 2007
Rochester, NY
Posts: 327

Yeah, my first batch was good but had a funny aftertaste. Narrowed it down to the fact that I steeped the grains at too high a temp. I think 150 to 160 is good.

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