I agree.
That can definitely create a similar flavor, especially with a yeast like S04 at above about 66 degrees, but that's a different "twang". It's more estery.
I've picked up extract twang in many competition judgings, and early on in some of my own batches. I think some of the contributors are already mentioned- old extract, LME that is darkened particularly, but also boiling the extract for the whole 60 minutes. The "twang" is more like a "cooked extract" type of maillard reaction flavor, not exactly like overtoasted toast, but sort of similar in the finish.
That said, I've also made and tasted others' extract batches that did NOT have that problem. I think adding the bulk of the extract at flame out helps a great deal, as does using the lightest extract possible. In most cases, extra light DME is a great choice and doesn't seem to have that "twang" issue.
I also want to mention that some of these threads lately are getting a little contentious, or at least not friendly.
Let me remind everyone of the rules here. There are several, but they all boil down to "don't be a dick". Remember what your momma taught you, and consider that "If you can't say something nice (positive), then don't say anything at all" is called the Golden Rule for a reason.
Especially in the Beginner's forum this is crucial. Everyone here was once a beginner, so any snarky replies or suggesting that "Brew AG or you're not a brewer" will not be tolerated and a very quick way to get yourself uninvited from participating in our forum. If you have specific questions about this, please PM me for clarification. There will be no warnings given before actions will be taken from this point forward- so please ask if something is "nice" if in doubt.
