Help a BMC palate out!

[westernthing]

Hi Guys, I have my 5th batch, a Dunkelweizen extract kit with specialty grains from MoreBeer in the fermenter at present. My question with this post is that all of my first four batches and even beers I have had at the only two brewpubs I've been to, have a flavor (kinda winey?) that I don't like. Am I doomed to a Bud existence? I believe my first four batches were fermented at too high a temp, 73F ambient . This batch I kept in a tub of cold water at 64F for 7 days and have high hopes. I plan on 2 more weeks on the yeast in primary at 73F before bottling.

What bothers me is that flavor!!!

Thanks for the great site!
Charles

 

[rifraf]

Give them some time...my beers have a weird flavor that fades with time. My first batch which is now 4 months old its amazing now.

Try to trouble shoot what could be causing the flavor and try another few brews while the first few age!

 

[Pie_Man]

It sounds like your latest brew is on the right track. As you've learned fermentation temperature control is very important to the outcome of your beer.

I'm curious what you mean by a "winey" flavor in some of the other beers that you've had? It's possible that you're tasting the alcohol content in the beers which might resemble a wine-like character. Maybe it's just flavor

I personally like many different styles of beer. It might be beneficial to learn the styles of beer that you're trying, and decide which styles you like and what about that style you enjoy.

 

[westernthing]

It sounds like your latest brew is on the right track. As you've learned fermentation temperature control is very important to the outcome of your beer.

I'm curious what you mean by a "winey" flavor in some of the other beers that you've had? It's possible that you're tasting the alcohol content in the beers which might resemble a wine-like character. Maybe it's just flavor

I personally like many different styles of beer. It might be beneficial to learn the styles of beer that you're trying, and decide which styles you like and what about that style you enjoy.

The closest I can describe the flavor is if someone took a BMC and poured some sweet red wine in it. My fourth batch is one week in the bottle and I actually liked it enough to drink a second one even with this "flavor". It was made with 6.2lbs of hopped Pilzner DME, 8 oz Crystal 60L malt, 4 oz Chocolate malt, and 4 oz Caravienne malt. SO-4 yeast at 70F. 5 Gallon batch. Tastes like chocolate coffee and I can't wait until it ages.

 

[Krazykripple]

i think i know the flavour you're talking about OP. It was very noticeable in the porter I brewed a while ago until it had been in the bottles for about 2 months. it's still there a little bit but i'm hoping it will age out even more

 

[Raenon]

The fact that you identify it as RED wine makes me think the unpleasant flavor you're identifying, at least in your own beers, may be extracted tannins from your specialty grains.
Can you you describe your steeping process?


The other flavor may also simply be the maltiness- BMC simply doesn't taste like much of anything by comparison to many craft brews- made largely by diluting bigger beers that have been overattenuated with added enzymes, and then they're filtered to within an inch of their lives, leaving very little but a small amount of alcohol, a lot of water, and trace color.

 

[westernthing]

The fact that you identify it as RED wine makes me think the unpleasant flavor you're identifying, at least in your own beers, may be extracted tannins from your specialty grains.
Can you you describe your steeping process?


The other flavor may also simply be the maltiness- BMC simply doesn't taste like much of anything by comparison to many craft brews- made largely by diluting bigger beers that have been overattenuated with added enzymes, and then they're filtered to within an inch of their lives, leaving very little but a small amount of alcohol, a lot of water, and trace color.

Only batch 4 had any added grains I think this is why I liked it the best so far. The worst tasting batch was all DME. I mean, maybe it's just me, I remember this same taste from a Huge Place called Big Bucks in Auburn Hills MI. 10 years ago. They had an on site brewery. Maybe I just need to learn what good bear tastes like.

 

[rodwha]

I'm guessing the problem could have a lot to do with temperature control as you mentioned that the ambient temp was in the low 70's. Your fermenting temps would be 5-10* or so more than that and on the high side, which can produce fruity flavors.
Keep your tub of water at the low end of the 60's to keep the fermenting temps within the ideal range.
Maybe you ought to try a mild blonde ale. I just brewed one yesterday for my Bud Light drink in neighbors. I'll see how well it's appreciated.

 

[Gduck]

The high fermentation temperature probably have a lot to do with it. I've experienced some similar things when I first brewed and had no concept of temperature control. I've experienced an off flavor similar to hot alcohol, but not quite that some boozy quality that I am pretty sure are the fusel alcohols that are developed when a beer is fermented on the warm side. I can see how these could be identified with red wine, especially some of the cheaper ones where it is readily apparent.

I think with your most recent batch that you have chilled down a bit for fermentation you're not really going to perceive that flavor that's been turning you off. In the other beers some of that flavor will mellow with time - depending how much there is in it and how sensitive your pallet is to that particular flavor I couldn't say whether it'll reach the point where you don't perceive it any more or not.

But good luck and keep it up! You'll get it, and when you do you'll never look back!

 

[Homercidal]

It could be several things. Some grains lend a wine like flavor in proper amounts. Some higher alcohol beers will too, but it's a different flavor. High fermentation temps can lend an apple cider flavor that can taste something like wine.

My advice is to keep trying different styles of beers. There are PLENTY of different flavors out there. You might find a commonality in some that you notice the flavor in. (Stouts, Porter, Mild... All dark beers. American Pale, American IPA... Use American citrusy hops, etc.)

And better yet, you might surprise yourself with what you actually enjoy drinking. Also FWIW there is nothing wrong with BMC beers if that is what you end up liking. But they are hard to brew at home.

 

[westernthing]

Thanks for all the replies Guys. Like a lot of new brewers I have been excited and charging ahead without a plan. I new I was shooting in the dark.
Like all things, we learn from our mistakes. Maybe thats half the fun!

 

[dcott]

One note to the OP, don't feel so bad about having a BMC palate: at least you know what you like. It may not be my cup of tea (or beer), but it's not my place to judge you for drinking what you like.

If you like a certain style, but don't like the idea of supporting "Globo-Giant Brewery," there are plenty of non BMC breweries making BMC appropriate beer styles.

As for your homebrew, experiment and take time to figure out what you like that you can make at home. Since you clearly like Lagers, maybe you want to take the time to search craigslist to find a free or cheap fridge to try lagering at home.