I have this taste that has been in both batches of beer I've made. I am assuming it is the taste of malt, but maybe I'm wrong. It is kind of sweet and I find that it dominates the taste of the beer so that I miss out on all the grainy goodness. My recipes call for 6.6 lbs of LME and 1.5lbs of DME. Is that an excessive amount? If not is it because I didn't do a secondary ferment? Or does the flavor even out after awhile. I read in another post, by Walker I think, that hop flavour is the first thing to go when aging, so if it's going to get worse than I'll start drinking now and stop saving it.
Oh, or maybe it is my high ferment temperatures...It stays about 72 degrees F and one time in the summer I saw it at 75 degrees.
Last beer I made was a stout. Here is the recipe:
6lbs Dark English LME
1 1/2 lbs light DME
12oz. roasted barley
First flavouring: 1 1/4 oz Northern Brewer
Second: 1/2 oz of Fuggle
Aromatic: 1/4oz of fuggle
2 tsp gypsum
1 tsp irish moss
Wyeast Irish Stout whatever yeast
4 oz brown sugar(for priming
Let it sit for three weeks.
So maybe the flavour will improve?
Oh, or maybe it is my high ferment temperatures...It stays about 72 degrees F and one time in the summer I saw it at 75 degrees.
Last beer I made was a stout. Here is the recipe:
6lbs Dark English LME
1 1/2 lbs light DME
12oz. roasted barley
First flavouring: 1 1/4 oz Northern Brewer
Second: 1/2 oz of Fuggle
Aromatic: 1/4oz of fuggle
2 tsp gypsum
1 tsp irish moss
Wyeast Irish Stout whatever yeast
4 oz brown sugar(for priming
Let it sit for three weeks.
So maybe the flavour will improve?