Hophazard
Well-Known Member
I just tasted my first batch last night after one week in the bottle and I couldn't help notice that it had a malt liquor taste to it. I realize that it will mellow out a bit with time (c'mon, I gave it a week), but my question is where does flavor this come from? Is it the grain used (it was an extract based pale ale that had 2 row, victory, aromatic and flaked oats), lack of hops (1 oz cententials for bittering, .5 oz cascade at 30 and 15 mins), fermentation temperature (got to 72* at times) or something else? If this is just how green beer tastes, let me know and I'll stop worrying about it (though I'm sure I made about every mistake out there in this first batch).
While it was fermenting, it smelled the same way, but being my first batch I figured it was normal (every subsequent batch actually smells like sweet beer goodness). I'm not that stressed about this batch since it still needs to age, I'm just curious whether the taste is a result of the recipe or some other factor. Mainly I want to make sure the batches I've brewed, and will be brewing, won't have this same taste.
While it was fermenting, it smelled the same way, but being my first batch I figured it was normal (every subsequent batch actually smells like sweet beer goodness). I'm not that stressed about this batch since it still needs to age, I'm just curious whether the taste is a result of the recipe or some other factor. Mainly I want to make sure the batches I've brewed, and will be brewing, won't have this same taste.