MyCarHasAbs
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- Joined
- Apr 6, 2014
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I'll briefly explain what the topic is here. I'm still tasting some slight off flavors after my first year of brewing.
With that said, I've been brewing just over a year, I've made 8 batches so far.
First: typical - over carbonated, way too sweet. (bourbon stout)
Second: bottling and carbonation issues but better overall. (dunkel)
Third: too experimental (rosemary IPA, very dry taste and too aromatic)
Fourth: drinkable but a slight twang taste (wheat)
Fifth: first all grain and FINALLY getting somewhere (pumkin ale)
Sixth: Easily my best but maybe a little too experimental in flavors. It was most def drinkable and enjoyable. (Mint Chocolate Stout)
Seventh: a repeat of the 5th but it turned out awful. twangy off flavors and major carbonation problems. I didn't throw it out because I wanted to be reminded with every regrettable sip how much I needed to improve. (pumpkin)
Eighth: A Chai Tea spiced Amber Ale. Not as enjoyable as the Mint Chocolate Stout but it's def telling me I'm really close to getting my beers consistent.
Which brings me to the primary topic of this thread. I know I've improved a lot over the year of learning and brewing. I've quadrupled the amount of equipment I started with a year ago and I'm brewing on average now close to once a month. I'm doing all grain with a home made mash tun. ***The one thing I'm noticing about my lighter ales is a consistent twangy taste. I'll break down where I think it may be coming from:
1) water - tap
2) equipment - sanitized 100% sure.
3) strike water to sit for an hour in the mash tun - pouring precisely at 170f though it may be dropping a little too much in temp post grain drop..not positive.
4) THIS IS WHERE I SUSPECT I MAY STILL BE MISSING SOMETHING - the 1 hour boil. I don't start the clock until the temp hits 212f. But I don't drop the stove dial to medium hit unless I get nervous with the boil. But other than that it stays on high the whole time.
5) car boy and fermentation - using smack packs and temp controllers, I'm 99% positive I'm doing this part right.
6) aging in carboy - I usually do 3-4 weeks. (I'm ready for heat..whatever) I don't do gravity readings. I have my reasons, we'll leave it at that. I know it's frowned upon.
7) bottling - I got this down pat for the most part except getting each bottle to carbonate evenly seems to be something I haven't quite mastered even though I do slowly stir after the bottling bucket has been filled with uncarbonated wort. And yes I do let it slowly siphon in after taking what the instructions say is the correct amount of priming sugar solution.
8) My basement is cold so 2 weeks for carbonation isn't quite always enough. I test a bottle or two at two weeks and then usually place the rest in the fridge at the 3 week marker.
Anyone have any suspicions? If you have a comment on the gravity readings, save your breath, I already know, I'll eventually start doing it. Cool your tits. Anything else please fire away. Primary description of taste is I'm missing the malty flavor and it's a bit twangy.
With that said, I've been brewing just over a year, I've made 8 batches so far.
First: typical - over carbonated, way too sweet. (bourbon stout)
Second: bottling and carbonation issues but better overall. (dunkel)
Third: too experimental (rosemary IPA, very dry taste and too aromatic)
Fourth: drinkable but a slight twang taste (wheat)
Fifth: first all grain and FINALLY getting somewhere (pumkin ale)
Sixth: Easily my best but maybe a little too experimental in flavors. It was most def drinkable and enjoyable. (Mint Chocolate Stout)
Seventh: a repeat of the 5th but it turned out awful. twangy off flavors and major carbonation problems. I didn't throw it out because I wanted to be reminded with every regrettable sip how much I needed to improve. (pumpkin)
Eighth: A Chai Tea spiced Amber Ale. Not as enjoyable as the Mint Chocolate Stout but it's def telling me I'm really close to getting my beers consistent.
Which brings me to the primary topic of this thread. I know I've improved a lot over the year of learning and brewing. I've quadrupled the amount of equipment I started with a year ago and I'm brewing on average now close to once a month. I'm doing all grain with a home made mash tun. ***The one thing I'm noticing about my lighter ales is a consistent twangy taste. I'll break down where I think it may be coming from:
1) water - tap
2) equipment - sanitized 100% sure.
3) strike water to sit for an hour in the mash tun - pouring precisely at 170f though it may be dropping a little too much in temp post grain drop..not positive.
4) THIS IS WHERE I SUSPECT I MAY STILL BE MISSING SOMETHING - the 1 hour boil. I don't start the clock until the temp hits 212f. But I don't drop the stove dial to medium hit unless I get nervous with the boil. But other than that it stays on high the whole time.
5) car boy and fermentation - using smack packs and temp controllers, I'm 99% positive I'm doing this part right.
6) aging in carboy - I usually do 3-4 weeks. (I'm ready for heat..whatever) I don't do gravity readings. I have my reasons, we'll leave it at that. I know it's frowned upon.
7) bottling - I got this down pat for the most part except getting each bottle to carbonate evenly seems to be something I haven't quite mastered even though I do slowly stir after the bottling bucket has been filled with uncarbonated wort. And yes I do let it slowly siphon in after taking what the instructions say is the correct amount of priming sugar solution.
8) My basement is cold so 2 weeks for carbonation isn't quite always enough. I test a bottle or two at two weeks and then usually place the rest in the fridge at the 3 week marker.
Anyone have any suspicions? If you have a comment on the gravity readings, save your breath, I already know, I'll eventually start doing it. Cool your tits. Anything else please fire away. Primary description of taste is I'm missing the malty flavor and it's a bit twangy.