Typical After Taste

[RODW]

I would like to resume brewing after a 5 yr absence.
I used to use commercial kits ,but always had that typical non commercial after taste. It was not cleanliness but typical of most quik home brew attempts. Can somebody please explain how to avoid this .

[jeff]

Is the taste bitter, malty, astringent, acidic, etc? Bad aftertaste can be caused by many factors present both in the brewing process, and the fermentation process.

[BrewDude1]

I've found that 3 ingredient problems will lend a typical homebrew flavor to otherwise good tasting brew
1.)Kits that use Molasses to darken the liquid extract. - Use only the pale or wheat extracts
2.)Cheap dry yeast - use liquid yeast only!
3.)High fermentation temp.'s - ferment at 65 to 68

[RODW]

Thanks Brewdude, I will take your advice on board
and give you some feedback. Rodw

[RODW]

Thanks for reply. The taste is a slightly sour
after taste if anything. It is unpleasant but
bearable.

[jeff]

I think the first thing to adjust is the yeast. Using high quality liquid yeast cultures is more expensive and not as easy to use as dry active yeast but the effect on your beer is quite noticeable. Especially will you have positive results if you pitch the yeast at the correct temperature and maintain a consistent temperature during fermentation.