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Old 11-27-2007, 04:35 PM   #1
blacklab
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Hey all;

I am on my third batch since starting again. Back in the day I was always a little disappointed with my beers as they were never very good. So I gave it a rest for about a decade and am now back in the game and enjoying brewing again.

However, in my beers I still detect a homebrew 'twang' - not sure how to detect it other than it seems to be a little after taste that runs thru all of my homebrews. The beer is much better than back in the day when I was doing a single fermentation in glass.

I am currently using malt extracts(very fresh) and custom recipes from my LHBS and the typical initial fermentation in a bucket / 2nd in carboy I see others using on this site.

Again, my beers are generally pretty good and enjoyable - but am not sure about the common flavor running thru all of them. Is this typical?

I don't think this is an aging issue, because last night I cracked an IPA that had been in the bottle for over a month. Great carb, good taste - but again the slight twang.

thanks!



 
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Old 11-27-2007, 04:40 PM   #2
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Unforunately this "flavor" will always be somewhat detectable with extracts. That twang is what drove me away from all-extract after only 4 batches. I found that adding some completely fermentable sugar (e.g. table sugar) helped dry the beers out a little. I never got rid of that twang completely though. I shudder when I recall it


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Old 11-27-2007, 04:43 PM   #3
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Yup. That is the single largest complaint with all extract brewing. Depending on what you are brewing, your water, and if you use specialty grains you can minimize it, however "most" brewers that have moved on to PM or all grain will site that as one of the reasons they left extract.

 
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Old 11-27-2007, 04:44 PM   #4
blacklab
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bummer. what method are you using now? partial grain/partial extract? I am using grains like a 'tea' in a cheescloth for the first bit of the boil, then removing and adding the extract.

 
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Old 11-27-2007, 04:45 PM   #5
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Hey man, keep in mind that Belgian Wit was an all-extract beer (no steeping grains either). There are two things I can think of to get rid of that twang. First, fermentation temp control. I think a lot of what you're tasting might be from hot ferments resulting in very estery/fusel alcohol flavor. Second is using a secondary or letting the primary age for a couple weeks more than you are now. Chilling it down towards the end just prior to racking to bottling bucket will also help. You're probably getting a lot of yeast in your bottles. You can combat this after bottling by leaving bottles in the fridge undisturbed for a good two weeks (after they are carbed). It will help settle out any remaining yeast.
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Old 11-27-2007, 04:45 PM   #6
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Just wondering...is extract twang an issue with both DME and LME or only with LME?

 
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Old 11-27-2007, 04:47 PM   #7

Try switching from LME to DME and see if that helps. I felt that my extract beers were much cleaner tasting when I used DME along with steeping grains.

 
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Old 11-27-2007, 04:48 PM   #8
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I've made a couple batches usign extract and a couple with extract & steeped grains and I have not found any 'twang' at all, even when I look for it. Dunno.

 
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Old 11-27-2007, 04:48 PM   #9
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I found that the extract twang was significantly reduced (if not eliminated) by utilizing a full boil. If you're topping off, that might be the cause of your problems.
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Old 11-27-2007, 04:50 PM   #10
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Quote:
Originally Posted by Danny013
I've made a couple batches usign extract and a couple with extract & steeped grains and I have not found any 'twang' at all, even when I look for it. Dunno.
Consider yourself lucky


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