ronjer
Well-Known Member
I'm on my 8th batch and I'm still getting those beers that have that (Twangy, as I've seen it described before) taste to them. Like my fourth batch I started using the late extract edition, and that one went well, no twang detectable, but the fifth and sixth still had it and I was adding the extract late. My seventh is AG and it is bottle conditioning and the last one I emulated the fourth one again (but with a better hop schedule) and it seems to be pretty good when I sampled it before pitching yeast. I have a pretty soft water in my town and the PH is 8.5 avg.....Could it be that?? I use dry ale yeast always and tend to brew pale/blonde/or american wheat ales. I always do full boils as I have a 15 gal SS brewpot and will most often mash a .5 or full pound of something for 1hr at 153f and kick it up to 170f and pull out the grainbag (like a partial mash) and then boil hops for about 45 min in partial mash wort and add the DME in the last 20 min of boil (pull it off the heat, add extract, bring back to boil, add immersion chiller, bring back to boil for 15 min, kill the heat, add finish hops and irish moss). Anyway, that went sooooo much longer than I intended, so for those who stuck it through....THANKS!!! I want my beer to be good and not easily identified as "The Homemade Beer" just like my glorious fourth one.
P.S. I do realize of course that practice is the true key to success, and again THANKS for any advice.
P.S. I do realize of course that practice is the true key to success, and again THANKS for any advice.