TrubDude
Well-Known Member
- Joined
- Nov 19, 2017
- Messages
- 49
- Reaction score
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Hello. I'm a beginner and have been noticing a distinct syrup taste in my finished beer. All of them have a malty/molasses taste but are otherwise pretty good beers. Here is my current method:
- 3 gal partial boil. Starting off with ~1 gal for wort then topping off to 3 gal at the end before pitching.
- Ale pail for primary fermenter. Ferment for 3-5 days
- Secondary glass fermenter for 7-10 days
- LME added early in boil (after 15 mins of grain steeping)
- Total boil is about an hour, sometimes less (45 min)
What I'm suspecting is I'm adding the LME too early, it's getting scorched/caramelized and leading to unfermentable sugars. This is probably contributing to the off taste. Does it sound like I'm on the right path for trouble shooting?
Some quick googling brings up ways to combat the taste. I could do a full boil and add the LME during the last 10 minutes. What size pot should I use for a 3 gal batch? How much water should I add initially for the wort? I heard keeping the LME away from direct heat could help prevent scorching along with stirring in enough.
- 3 gal partial boil. Starting off with ~1 gal for wort then topping off to 3 gal at the end before pitching.
- Ale pail for primary fermenter. Ferment for 3-5 days
- Secondary glass fermenter for 7-10 days
- LME added early in boil (after 15 mins of grain steeping)
- Total boil is about an hour, sometimes less (45 min)
What I'm suspecting is I'm adding the LME too early, it's getting scorched/caramelized and leading to unfermentable sugars. This is probably contributing to the off taste. Does it sound like I'm on the right path for trouble shooting?
Some quick googling brings up ways to combat the taste. I could do a full boil and add the LME during the last 10 minutes. What size pot should I use for a 3 gal batch? How much water should I add initially for the wort? I heard keeping the LME away from direct heat could help prevent scorching along with stirring in enough.