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Old 10-28-2008, 03:51 AM   #1
Oct 2008
Posts: 31

my first brew is done and tastes good
no off flavers or anything
i went with a extract brew for 7 days and then right to a keg
with forced carbonation
i notice a alcoholiky after taste though
the only way to describe it is
ive noticed this in some of the american light lagers
like:coors coors light mgd and the chepo beers
but not in miller light or bud ,busch or their light counterparts
what causes this
ive never tasted this in any craft beers ive had(except for oatmeal stout and guiness draught they had that after taste
also i noticed its not related to abv %
i use only malt no sugar or rice not even for conditioning(i use force carbonation)
any way my all malt wheat has it just a little
and id like to know how to tame it down a bit
here was my recipie
3.3 lbs liquid wheat
3 lbs dme(with wheat)
1 oz saaz hopps
american ale yeast
fermented 7 days
and forced carbonated in a soda keg set up
p.s. other than this it is the perfect beer for a first timer (im hooked!!!)

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Old 10-28-2008, 03:57 AM   #2
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Mar 2008
Spokane, WA
Posts: 1,653
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What is your ferment temps?

Also, maybe give your brew a little more time to mellow before carbing and drinking.
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Old 10-28-2008, 03:57 AM   #3
Oct 2008
Posts: 31

im thinking maby some way to give it a more malty or wheaty finish like maby some un fermintable wheat or malt what do you guys think

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Old 10-28-2008, 04:00 AM   #4
Oct 2008
Posts: 31

hooter is that cramer !!?? on your picture cool
fermint temp was beetween 68 and 72
how would aging (especially just a ale? change the flavor)
like what differences would i notice

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Old 10-28-2008, 04:03 AM   #5
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Jul 2007
Omaha, NE
Posts: 3,983
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I'm thinking you are drinking 7 day old beer. Really, really green beer.
Give it a few weeks for the flavors to come out and mellow and you might like it a lot more. Next time, leave it for 3 weeks in the primary and you'll be amazed at how much better your green beer will taste. Leave it for 4 - 6 weeks after you make it and it will be much, much better.

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Old 10-28-2008, 05:21 AM   #6
Oct 2008
Posts: 31

was taste testing comparing my brew to a blue moon
mine is still way under carbonated
think this may be the majority of the prob
overall im very impressed considering this is my first brew
maby tomorrow the beer will be right
ive got it at 12 [email protected] degrees with a beer stone
all suggestions appreciated im a nuby lol

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Old 10-28-2008, 06:48 AM   #7
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Jun 2007
La Puente, CA, California
Posts: 2,164
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Ferment beer at the yeasts recommended temperature. Too hot makes fusel alcohols which have a hot taste to the palate. Colder is better when fermenting ales but not so cold the yeast will become dormant. Look at the package or go online to the yeast MFG's site to find info.

You are drinking way too early. Most beer does not really get good until 5 weeks from brew day. Now go brew more so you will not run dry. It takes 7 days to carbonate at 10 LB CO2 @ 36 degrees F. Rushing carbonation by going to a higher pressure can give CO2 bite to the taste and you are taking the chance of over carbonation.

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Old 10-28-2008, 07:45 AM   #8
May 2008
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truckerzero - Time bulk aging, time to carbonation I think is the answer.
You did not give use the styles or the time lines, but the symptoms sound like Beertogreenishst, and Notenoughtimetocondionist, and the oh so common Tooim-pationitist.
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In Secondary: Braggot, pale ale, end of the world white.
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Old 10-28-2008, 12:06 PM   #9
Sep 2008
Garland, TX
Posts: 426
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I agree with the other posters - *MY* shock is using 6.3 lbs. of malt with only 1 oz of low alpha acid hops!

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Old 10-29-2008, 01:48 AM   #10
Oct 2008
Posts: 31

it is now fully carbonated(ill give my technigue in the next post)tastes great now
too low of carb made it have a funnhy taste

on the 1 oz of low alfa hops
that is based on what most main stream american brews are at
ie anheuser busch products
also i hate over hopped beers
my faves are blue moon and new belgium products(almost no bitterness low hopps i guess)
ive even thought of brewing a unhopped beer sometime in the future maby a small 1 gal batch as a test

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