Typical After Taste

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

Moderator: slothrob

Post Reply
RODW
Posts: 3
Joined: Thu Dec 14, 2000 2:49 am

Typical After Taste

Post by 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 .
User avatar
jeff
Imperial Stout
Imperial Stout
Posts: 1602
Joined: Sun Jan 09, 2000 8:16 pm
Location: Hollywood, SC
Contact:

What

Post by 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
Posts: 2
Joined: Mon Dec 11, 2000 9:42 pm

one of 3 things

Post by 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
Posts: 3
Joined: Thu Dec 14, 2000 2:49 am

Brewdude

Post by RODW »

Thanks Brewdude, I will take your advice on board
and give you some feedback. Rodw
RODW
Posts: 3
Joined: Thu Dec 14, 2000 2:49 am

Jeff

Post by RODW »

Thanks for reply. The taste is a slightly sour
after taste if anything. It is unpleasant but
bearable.
User avatar
jeff
Imperial Stout
Imperial Stout
Posts: 1602
Joined: Sun Jan 09, 2000 8:16 pm
Location: Hollywood, SC
Contact:

My opinion

Post by 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.
Post Reply