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Author Topic: On the verge of throwing in the towel!!  (Read 424 times)


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On the verge of throwing in the towel!!
« on: May 27, 2020, 06:11:57 AM »
Hi Guys, I've been using extract kits to make home brew for a while now and I have sadly yet to make a beer that I actually enjoy! I wouldn't have the time or the space/resources available to get into all grain either so I'm faced with the choice of either trying to find a good product/kit to make beer with or give up. I enjoy the process even though it's quite simple but I can't persist with something that just isn't worth it. I've only brewed "premium" kits such as Festival, Bulldog, Mangrove jacks, Muntons etc but every single one of them had what I'm assuming is the homebrew "twang" that a lot of people complain about. I've always been very diligent with brewing temps and have followed intructions to the letter of the law and have also tried using different yeast such as US-05, I primarily used bottles but switched to kegging recently hoping that would improve things but no such luck! Is there a product out there that anyone can recommend that doesn't offer this twang as a unwelcome extra or are extract brewers destined to suffer regardless?? Any help would be greatly appreciated.


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Re: On the verge of throwing in the towel!!
« Reply #1 on: May 30, 2020, 09:15:24 AM »
have you tried LME or DME and add your own hops?
also can you do a full boil meaning if you do a 5 gallon batch you can boil 6 gallons of wort?
I know you said you dont have the room for all grain which is fine, plenty of extract recipes and you can make great beers with it.
steeping grains or mini mash is a great way to add some freshness to a extract beer.
 here is a simple recipe

6.6lbs LME
bring 4 gallons of water to a boil and turn off the heat add your LME and add water until you get 6 gallons of wort stir it real good and bring to boil.
1oz cascade hops at 60min (start of boil)
1oz cascade at 15min left in the boil
1oz centennial at 15min left in the boil
1oz cascade and centennial at flame out (when you turn the heat off.

bring 4 gallons of water to a boil and turn off the heat add your LME and add water until you get 6 gallons of wort
cool your wort to 70F and pitch US-05 rehydrated.
keep it at 70F during the fermentation and let it ferment for 14 days.
 take a gravity reading, should be 1.014 or under
keg and enjoy
Keg 1- Mango Hefe
Keg 2- Mystery Brown
Keg 3- Peach Sour
Keg 4- Belgian Dubbel
Keg 5- NEIPA #3
Keg 6- Oktoberfest
Keg 7-
Planning- a Raw Ale


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Re: On the verge of throwing in the towel!!
« Reply #2 on: June 11, 2020, 08:29:52 AM »
My first question would be, what kind of commercial beers do you like? What flavor are you chasing? For example Ales are a different animal than lagers. The short answer is having more control over your process. So my next question is how much control are you willing to take? Do you want to stick with kits or would you be willing to step it up to doing a full 1 hour boil with hops using liquid or dry malt extract?

Also we would need to figure out what you are defining as the twang as there are many off-flavors that can come into play. Check out this list of some of the most common ones, their causes and solutions: https://www.morebeer.com/articles/homebrew-off-flavors.

If you are just using kits some of the things that come to mind would be: Are you just adding sugar to them? That in it's self can cause a cider type twang. You might want to consider using liquid or dry malt extract instead of sugar. The next simple thing to consider is the yeast, as yeast plays a huge role in the flavor. Not only the yeast but fermentation of said yeast. Different yeasts give off different flavors depending on the temperature they are fermented at. So, temperature control during fermentation can be one of the biggest factors. For example you said you use US-05, a good clean yeast but you really want to ferment on the cooler side with this one. Below 18C (64F) for the first 4 days. Then I would slowly ramp it up 1 degree a day until it's finished (2-3 weeks) You really want to ferment on the cooler side of the yeast's range in the beginning then ramp up the temp slowly allowing the yeast to finish up and clean up after themselves. Personally what I do is ferment at 18C for 4 days, then ramp it up 1 degree a day (to avoid shocking the yeast) until day 7 (21C) This gets me to room temp. I then pull it out of the freezer I converted using a Ranco controller and let yeast finish/clean up at room temp for another week or two, then I keg it.

I would really need to know your complete process, and how much control you're willing to take to help you further. But I hope that's a good starting point.

Primary 1: Sierra Nevada Pale Ale
Primary 2: Empty
Keg 1: Centennial IPA
Keg 2: Empty


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