Watered down taste

[mr_tripp]

I have made 3 extract kits. 2 from Midwest and 1 from Northern. I am not too pleased with the taste of any of them. I take that back, the taste is ok, but there is no after taste or bitterness to the beers. They taste more like watered down grains, and not a good crisp beer. I have bottled and force carbed with the same taste. One batch I did a 4 gallon boil and the other 2 I only did a 3 gallon boil. Could this be the problem. I'm going to do a honey wheat next week and plan to boil all 5 gallons because I am making a chiller.

Any thoughts? Thank you.

 

[Rushis]

How long has the beer been conditioning before you tasted it? The conditioning doesn't really start until the beer is fully carbed.

That watery taste will usually correct itself after 3-4 weeks of bottle conditioning. I can't speak form signifcant experience on kegging, but for bottled beers that has been my experience.

 

[mr_tripp]

I bottled one of them 3-4 weeks ago and the other ones I kegged last week.

I made the Flat Tire (midwest) on 12/2 and kegged on 12/22.
I made the Nut Brown Ale (Northern) on 12/11 and kegged yesterday.

They both reached their final gravity.

 

[homebrewer_99]

If a beer is done fermenting and you rack it to a bottling bucket take out a sample.

If it tastes watery then add 1-2 oz of malto dextrin (MD) powder in with the priming sugar.

If you're kegging then dissolve the MD into 1 C warm beer and pour it back into the keg.

 

[mr_tripp]

If a beer is done fermenting and you rack it to a bottling bucket take out a sample.

If it tastes watery then add 1-2 oz of malto dextrin (MD) powder in with the priming sugar.

If you're kegging then dissolve the MD into 1 C warm beer and pour it back into the keg.

If I kegged the beer are force carbed, can I still add MD?

 

[homebrewer_99]

If I kegged the beer are force carbed, can I still add MD?

Yes. MD is a non-fermentable sugar that adds body (thickness and mouth-feel) to your brew.

 

[sonetlumiere85]

If it tastes watered down, it probably is. Go by gravity readings, not the volume of the beer, and you'll get better results.