unhappy extract brewer

[year2beer]

Hey friend...

I'll tell you that I've learned to just be patient... and I've spent the majority of my time educating myself on yeast (luckily my wife is studying to be a biologist, and she has plenty of literature to work with). Fermentation and yeast have definitely had the biggest effect on my beer...

First off-- if you make a starter, it really matters! I've got 2 belgians I'm getting ready to bottle (same kit), and the only difference was the starter. There is far more "twang" in non-starter batch... when testing gravities.

I've bottled 2 beers, and have 3 conditioning in primary... I FIRMLY BELIEVE IN THE 3 x 3 RULE... 3 weeks primary, 3 weeks bottling...

I am currently doing an experiment that is really helping me understand all the theory I've read about:

I drink one glass of my homebrew a day (following A 3 WEEK primary ferm.), and take notes on flavor profiles, mouthfeel, etc. I'm on week 2/3 on my brews--and I am really beginning to notice a HUGE transition of the "twang" you are referring to. Right around the 3rd week of bottle conditioning--I have TASTED a smoother, fuller, more head retention and clearer beer!

Final note: Don't transfer to secondary... the research is out there, but my buddy that transfers to secondary has noticeably flatter beers...with harsher tones at first tasting.

My $.02...

Good luck!

 

[EineProsit]

Have your brews progressivly gotten worse. You may have a sanitation priblem. Boil everything. Try some One step sa
nitizer on the bottles. happy brewing

 

[phatspade]

I've done my first 2 batches with just LME and they both came out just as dark as the LME. After reading threads on this site, I've moved on to DME at the start and used a late addition of LME. It improved the color and taste drastically. The last 2 batches I've done are all strictly DME and they've come out a big winner for me. IMO, LME is nice, but I think of it as a good extract for beginners just to work on fining the process without worries about the final product.

As everyone has stated before the "twang" will go away if you let the fermentation finish and have patience to let the bottle conditioning to go on longer. There's nothing wrong with sampling after a week or 2, but don't expect it to be tasting great until week 3-6 depending on gravity and conditioning temps.

 

[SpacemanSpiff]

As the others have said, give it time. You'll be amazed how some of your beers drastically change and improve after a couple more weeks of conditioning.

I did notice a small improvement going from LME to DME. Not only color, but also flavor. I've also tried late addition and I think it had an improving effect, but can't say it was dramatic. The biggest improvement I saw in my extract beers was when I went to full boil. Or at least as close to full boil as I could get. I still had to add about a half gallon of top up water in my old pot, but even doing that I saw major improvements compared to doing the traditional partial boil and topping off with 2-3 gallons.

 

[year2beer]

I've gotta ask... how do the big craft brewers brew so fast and still maintain flavor? If the answer is more time... a small business fails.

I'd like to hear their tricks.... (and yes I know they don't use extract) ...

 

[Revvy]

I've gotta ask... how do the big craft brewers brew so fast and still maintain flavor? If the answer is more time... a small business fails.

I'd like to hear their tricks.... (and yes I know they don't use extract) ...

There's a ton of threads about that on here. Just do some digging and you'll find them, most of the are title something like, "How do Commercial..." "How do the big guys..." "How come..." They're not too hard to find.

 

[VillageBrew]

Just remember the old saying that "the last beer left in your inventory will be your best"! This is because of your bottle conditioning. I just gave away to a friend my last bottle of her favorite Wit that I brewed this past July. Wheat beers are generally pretty good for being so young, but this beer was leaps and bounds better than before. I am not touching anything I brew for months. Well ok, I might have a few, but the majority are being pushed to the back of the closet and forgotten about.
I have been brewing extract for a while and really like the simplicity and the garage space from not venturing further. About the only thing that was not touched upon in earlier posts is the mixing of the extract. Once you think that it is blended well, stir for another few minutes. Invest in a good long handled mixer and go to it. Your OG will begin to really hit its mark every time.

 

[BeerSmithSonian]

Just wanted to update everyone regarding my home brew outcome. I brewed a brown stout instructions said leave in primary for 4 days past fermentation. Instead I left the stout in primary for 5 weeks past fermentation. Then bottled it and waited 10 days. The stout is hands down the best beer I've brewed. It turned out smooth and very tasteful. I think for now patience is my enemy and best ally. I brewed a kolsch over the weekend and plan to bottle it towards the end of January. I will let everyone know how it turns out.

 

[neophilus]

I'm also an extract brewer. 3 weeks bottle carbonating at room temperature, 2 weeks cold conditioning in fridge have really helped my beers start tasting a lot better. I've noticed "extract twang" in the very first bottles of a batch I've opened 2 weeks bottle carbonating and 24 hours cold conditioning and beers I open later after another week carbing and 2 full weeks in the fridge or cold storage taste so much smoother, no twang.