I've been plagued with 'homebrew twang' and desparately want to eliminate it. I've been researching it a bit, but unfortunately 'googling' for a solution seems to only produce forum threads with no precise solution offered. Opinions on what causes HBT are all over the board. Even describing it seems to be nearly impossible. But I'm pretty sure that most homebrewers know of it or have tasted it in homebrewed beer. I've only tried a few other noobie's homebrews, but they all had twang. And the majority of my brews have had it to some extent.
I want to eliminate HBT. Here's the list of things that others have pointed to as the cause in the threads I've read:
1. Old extract
2. Old hops
3. Certain yeast strains - especially Safale 04 and the liquid versions of it.
4. Fermentation temp went above 70
5. Boil was too strong causing Maillard reactions
6. Grain husks got into the boil
7. Oxydation
I'm doing AG so number 1 is not the cause. All the rest could apply. So for my next batch, I plan to:
1. Use only this year's hops that have been cryo-vac packed and frozen
2. Make aboslutely sure that the initial self rise in temperature from exothermic reaction doesn't exceed 70
3. Do not use S-04 or the liquid versions of it (or any dry yeast for that matter)
4. Boil less vigorously
5. Make absolutely sure that not one single grain husk gets into BK
6. I'm not too sure how to prevent oxydation if this is the cause. The twang I refer to is not a 'cardboard' taste, which is what I normally see associated with oxydation. I oxygenate the wort before pitching, but I'm guessing this is not the oxydation they are referring to. I will be extra careful with racking, dry hopping and bottling. Unfortunately, I don't keg so I don't have CO2 available.
That's all I can think of. Is there anything else I should add to this list to eliminate twang?
I want to eliminate HBT. Here's the list of things that others have pointed to as the cause in the threads I've read:
1. Old extract
2. Old hops
3. Certain yeast strains - especially Safale 04 and the liquid versions of it.
4. Fermentation temp went above 70
5. Boil was too strong causing Maillard reactions
6. Grain husks got into the boil
7. Oxydation
I'm doing AG so number 1 is not the cause. All the rest could apply. So for my next batch, I plan to:
1. Use only this year's hops that have been cryo-vac packed and frozen
2. Make aboslutely sure that the initial self rise in temperature from exothermic reaction doesn't exceed 70
3. Do not use S-04 or the liquid versions of it (or any dry yeast for that matter)
4. Boil less vigorously
5. Make absolutely sure that not one single grain husk gets into BK
6. I'm not too sure how to prevent oxydation if this is the cause. The twang I refer to is not a 'cardboard' taste, which is what I normally see associated with oxydation. I oxygenate the wort before pitching, but I'm guessing this is not the oxydation they are referring to. I will be extra careful with racking, dry hopping and bottling. Unfortunately, I don't keg so I don't have CO2 available.
That's all I can think of. Is there anything else I should add to this list to eliminate twang?