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Old 11-28-2007, 01:21 PM   #21
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Originally Posted by blacklab
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.
Are you actually boiling the grains or just steeping? Boiling grains will extract tannins and could lead to the flavor you are describing

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Old 11-28-2007, 04:51 PM   #22
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Hi - I'm leaving them in(grains) until 180 deg, not boiling as I mistakenly posted.

I bought some supplies at my LHBS and they guy(who is generally cool) was dead set against selling my DME. DME is too expensive, there's no difference, etc.

He said I should not have any weird aftertaste with LME and my beers should taste exactly the same as commercial micros they are supposed to emulate(better! he sez). He wants me to bring a bottle in, so I guess I will.

Although they do have the LME in these 50 gallon barrels which I am sure he is eager to keep moving and fresh.

Anyone think he is giving me bad advice?

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Old 11-28-2007, 05:00 PM   #23
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Originally Posted by blacklab
Anyone think he is giving me bad advice?
Maybe not bad, but (IMO) not that good either.

There is a difference especially if the LME is not very fresh or wasn't handled well.

Take a listen to this: http://www.basicbrewing.com/radio/mp3/bbr11-17-05.mp3

It is an interview with a guy from Briess. He describes the taste and explains what causes it. IIRC, it is oxidation that causes the flavor.

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Old 11-28-2007, 07:01 PM   #24
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Isnt 180 a bit hot for steeping grains? I thought anything above 160 starts to extract the tannin out of the husks. Which would definitly give you a twang.

All of my homebrews so far have been LME and they all seem to carry over that same 'home brew taste'. It isnt unpleasent at all, just kind of a sweet note about mid pallet. Is this the ME twang? I would like to get rid of it but it doesnt bother me that much. AG is in my future for sure....
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