Fix for cidery taste?

[gcarter]

Cracked a red ale made from a Brew Canada kit a week ago, sampled again today. It has been in the bottle for 4 weeks.

The beer tastes thin and cidery to me, not offensive, but certainly below my expectations. I added only dextrose, per the kit instructions.

Today I cracked an IPA from a Thomas Cooper kit, 3 weeks in the bottle. It was done with 454g Muntons Spraymalt Plain Light, 800g dextrose. I also dry hopped 56g Amarillo. Big difference, great flavour, no cider taste at all.

I have a Brew Canada pilsner ready to bottle. Can I expect the same cidery taste as the red ale given it was also done with all dextrose? I s there something I can do at this point before bottling?

Going forward I will use more DME / less dextrose, just wondering whether it is too late for the pilsner.

 

[Murph2002]

Cidery could be acetaldehyde, maybe. Some of it can fade with conditioning, it's a sign of a "green" beer. Give it a little more time.

 

[bigdaddybrew]

Time may help. Too much simple sugar can lead to a cidery flavor. Most have found using DME in place of the sugar improves an extract kit.

 

[Calder]

Time may help. Too much simple sugar can lead to a cidery flavor. Most have found using DME in place of the sugar improves an extract kit.

This is false information. Simple sugar does not lead to a cidery flavor.

 

[gcarter]

This is false information. Simple sugar does not lead to a cidery flavor.

Can you elaborate? I was also told at the shop that DME rather than dextrose would help resolve this is future batches for just that reason.

 

[bigdaddybrew]

This is false information. Simple sugar does not lead to a cidery flavor.

Yes please elaborate.

Many extract brewers report a cidery flavor when following the extract kit instructions to use sugar. They also report that replacing it with malt extract eleviated the problem.

I have fermented sugar, water, and yeast nutrient as an experiment. Smelled like sour hard cider.

Are there other causes of cidery? Yes.

Can you use some sugar to dry out a beer without producing a cidery beer? Yes.

What is your recommendation?