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Megadeth and Iron Maiden.

I have those! :rockin:

F***in' Slayer! :rockin:

I do not own any Slayer, unfortunately.

Desmond f***ing Dekker.

I may be dead to you after saying this, but I have no idea who that is.


Don't own any of that, and I won't be brewing near my comp.

I think I can scrape up 4+ hours of Metallica, Megadeth, and Maiden, however!

:ban:
 
What do you guys do to ellimate that hb flavor? No infected or off flavors, just that hb flavor. I notice it for some retails. Wish I could quantify it. Anyone know what I'm saying? Seems my ipas have it more then anything.

Earlier batch of mango hb Lemonaid.

Will I be disqualified for posting 700...699...698...697? I'll do it! Get the conversations going people!

In my experience that homebrew flavor is either water or malt extract related. It can also be related to direct pitch of yeast but the first two are more common.

View attachment 1456622094544.jpg
 
What do you guys do to ellimate that hb flavor? No infected or off flavors, just that hb flavor. I notice it for some retails. Wish I could quantify it. Anyone know what I'm saying? Seems my ipas have it more then anything.

Earlier batch of mango hb Lemonaid.

Will I be disqualified for posting 700...699...698...697? I'll do it! Get the conversations going people!

Never encountered a "HB flavor". Nor an "extract twang". Nothing that couldn't be explained by something else.

Interesting, OB actually makes slightly different labels depending on which location that beer is brewed at. The ones we get here say "Brevard, NC" instead of "ColoRADo".

I would assume that's a legal requirement.

Protein in one hand, WGV Bitter in the other.
 
Uh oh guys, it looks like the spent grain treats I sent out killed my Mom's dog...

Keesha_dead.jpg
 
What do you guys do to ellimate that hb flavor? No infected or off flavors, just that hb flavor. I notice it for some retails. Wish I could quantify it. Anyone know what I'm saying? Seems my ipas have it more then anything.

Earlier batch of mango hb Lemonaid.

Will I be disqualified for posting 700...699...698...697? I'll do it! Get the conversations going people!

Ive had that "homebrew flavor" in early beers and most beers I get sent to me as well. Everyone is familiar with it. Even non-homebrewers. For me, fermentation temp management and taking care of my yeast solved it
 
2nd pint of Bitter. Then I need to get my studying on. And after football in the morning, study all day tomorrow too. I procrastinated way too long and now i have 2 weeks to cram before my written exam.
 
In my experience that homebrew flavor is either water or malt extract related. It can also be related to direct pitch of yeast but the first two are more common.

That is interesting. I do all grain. Switching over to brewingwater from ezwatercalc. Clearly a difference in chems/lactic acid to reach desired profile. This may take a few brews to quantify. However, I ways direct pitch yeast, safale5, 95% of the time. I direct pitch Champaign yeast, to hard Lemonaid, which doesn't seem to have that character. But you gave me something to try, thanks TG! Chit spent $200 on a flask/stir plate, might as well give it a go!

HB flight #1. Pilsner/mosaic, peanut butter stout, raspberry hard Lemonaid, 1st version bourbon barrel stout, main dinner clone.

View attachment 1456624172328.jpg
 
What do you guys do to ellimate that hb flavor? No infected or off flavors, just that hb flavor. I notice it for some retails. Wish I could quantify it. Anyone know what I'm saying? Seems my ipas have it more then anything.

Earlier batch of mango hb Lemonaid.

Will I be disqualified for posting 700...699...698...697? I'll do it! Get the conversations going people!



Ive had that "homebrew flavor" in early beers and most beers I get sent to me as well. Everyone is familiar with it. Even non-homebrewers. For me, fermentation temp management and taking care of my yeast solved it


I think I know what you mean @Pianoman and agree with @m00ps - use an appropriate starter, put O2 in the wort and control temps.
 
I don't have an OB can in front of me, and I just sorta assumed they did the same thing Sierra Nevada does, and name both locations somewhere on the can.

Once again, I am wrong. Heh, probably won't be the last time today.

:)
 
Ive had that "homebrew flavor" in early beers and most beers I get sent to me as well. Everyone is familiar with it. Even non-homebrewers. For me, fermentation temp management and taking care of my yeast solved it

I do have fermentation control. I usually set to 61 during day 2 and 3. 65 for 1 and 4. This is obviously the temp of the water circulating around my plastic bucket. Should I go lower?

I use dry yeast and pitch 2 packets directly on all ipa/dipas, usually around 75-80f. But immediately gets temp controlled. So yeast..eh? And I need to buy an O2 bottle?
 
Drinking some water and watching the stadium series hockey game. Feels like this will be a tame sloppy Saturday. Grabbing another beer when I decide what to drink. No more ipas left in the house. :eek:
 
Goes without saying.





Been one heck of a birthday party so far, Gavin. Cheers. Thanks for hosting, Brewer. I'ma go get me another beer.


Snag me one.

I didn't get one beer down before I had to leave to come pick up the eldest from a school trip.

She reallllly needs to be driving now.. But no, she doesn't want to. What the hell kind of teenager do I have here?
 

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