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Old 11-27-2007, 04:56 PM   #11
delboy's Avatar
Jan 2007
Belfast N.Ireland
Posts: 320
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The twang it would seem is more evident when using LME.

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Old 11-27-2007, 06:12 PM   #12
wizardofza's Avatar
Jun 2007
Buffalo, NY
Posts: 384
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I agree.

I did three extract batches and could never get rid of that 'tinny' taste.

But I did do a dark porter using extract and couldn't detect it in that. The 3 I had problems with were lighter beers (amber, pilsner, pale ale). I don't know if that made a difference?

But 1 out of 4 isn't good in my book, so I made the switch to all-grain.

Oh yeah, they all used LME.

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Old 11-27-2007, 06:28 PM   #13
Jul 2005
Poo-Poo Land
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I couldn't stand that taste anymore so I switched to all grain. Night and Day difference in quality, but now that I've had extract beers done with full boils I can tell that the partial boil was a BIG part of the problem.
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Old 11-27-2007, 06:32 PM   #14
May 2007
Cary, NC
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So, consensus seems to be that full boils with DME will help reduce extract twang.

How about late addition of extract. Does that help at all with twang, or is it mostly just to preserve color in lighter beers?

Sorry, I don't mean to hijack the thread. I'm an AG brewer, but SWMBO wants to do some extract brews in the kitchen because she misses the smell of wort and hops in the house. If it will fill up an empty carboy and keep the wifey happy, then its ok with me. But I do want to avoid the twang to the extent possible.

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Old 11-27-2007, 06:55 PM   #15
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Nov 2007
Portland, ME
Posts: 2,391
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I've been doing custom kits from my LHBS. Going there today for two more batches of ingredients and am going to ask them if they can prep things with DME instead.

I'll have to wait until I get the propane stove going outside to do a bigger boil as right now I'm on the stove top with a five gallon'er - can't do a full boil.

thanks everyone for the advice.

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Old 11-27-2007, 07:55 PM   #16
OblivionsGate's Avatar
Aug 2007
Steel City, PA
Posts: 126

Originally Posted by blacklab
I'm on the stove top with a five gallon'er - can't do a full boil.

Sounds crazy, but its worked for me for all my brews (cept the first, where i learned the lesson)...turn up the burner behind the main one you are boiling on and put your oven on 350 or 400.

Between the burner and the oven, there is so much extra heat it hits full boil every time

good luck
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Old 11-27-2007, 08:02 PM   #17
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Aug 2006
Horsham, PA, Pennsylvania
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blacklab, you should post your location. I imagine there is an AG brewer in your area that would be willing to show you how not-complicated it can be. I really think once you make that move, you will re-discover what homebrew can taste like.

If you are anywhere near Philly, PM me.

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Old 11-27-2007, 08:10 PM   #18
rdwj's Avatar
Jun 2006
Plainfield, IL
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Originally Posted by Beerthoven
So, consensus seems to be that full boils with DME will help reduce extract twang.

How about late addition of extract. Does that help at all with twang, or is it mostly just to preserve color in lighter beers?
I don't know for sure, but I'm guessing it would not help twang. It's just a color thing.
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Old 11-27-2007, 08:34 PM   #19
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Aug 2006
Charlottesville, VA
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The two biggest things that will help improve your quality and get rid of the twang:

-Go Partial Mash ASAP

-Take firm control of your fermentation temps. Don't ferment your ales about 70f. I cannot stress how important this is!
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Old 11-27-2007, 08:41 PM   #20
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Apr 2007
Oakland, CA
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LME - major twang
DME - still some twang
PM - very little twang

haven't done much AG yet, but the twang is definitely in the extract...

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