Flavor controls taste - one of the main human senses.

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Any way to rescue an overly bitter beer?

My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more ...
3
votes
3answers
756 views

What could cause an earthy flavour in beer?

I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very ...
10
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8answers
1k views

What hops provide the guava-like taste of some IPAs?

IPAs like Bear Republic's Racer 5 and Coronado Brewing Company's Islander IPA have a distinct guava-like scent and flavor character. Is there a particular variety of hops that produces this, or is it ...
3
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1answer
60 views

How to Get Grape Jelly Flavor in Porter?

Brewed an All Grain Peanut Butter Porter using Pb2 and I am looking to get some grape jelly flavor in there. I used east Kent Goldings at 60, and that was it with a Belgian Ale yeast. Couldn't ...
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1answer
51 views

What influences the finishing taste in your beer?

The beers that I tend to really like have that pleasant finishing taste before the after taste. What influences a beer's finish? I'd like to take some styles that I like that leave a little bit to ...
7
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3answers
93 views

Boosting a recipe for longer shelf life

I made a lot of beers last summer, and I realize that I made more than I could/would drink. Some (if not most) of my beers don't age well (at basement temperature of 18°C), although they were great ...
3
votes
1answer
71 views

Peaches in Cider

I have about 8 jars of peaches in light syrup I bought from Costco. I want to add these to a 5 gallon batch of Cider. I'm going to a peach cobbler flavored cider. I'm also planning on adding brown ...
2
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1answer
76 views

Flat, weak finish to my homebrew. Sign of it being young?

I bottled my homebrew a week ago - TrueBrew Bavarian Hefeweizen. Yesterday I popped a bottle to make sure it was carbonating, and for a sneak preview. I was pleasantly surprised with the aroma and ...
7
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8answers
5k views

Triple Fermented?? But Why?

Some beers claim to be triple fermented, meaning that after primary fermentation, more fermentables are added at the start of secondary, and then the brew is bottle-conditioned, resulting in three ...
3
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1answer
148 views

Adding flavouring to fermented cider

I have almost finished the first fermentation of my 2nd cider kit, I took a SG reading yesterday and it comes in around 7% (1.064 > 10.11). While I have no problem with it being strong, this and the ...
3
votes
2answers
124 views

Adding graham cracker flavor to a pumpkin ale

Has anyone had any luck/experience using graham crackers in a pumpkin ale recipe? I've seen some people using graham cracker "extract" with some luck, however, I'm referring to using actual graham ...
18
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14answers
19k views

What are the most citrusy hops?

Which hops do you guys find are the most citrusy? I'm looking to create a super-citrusy IPA, and have limited experience with most hops.
10
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4answers
4k views

Using Multiple Strains of Yeast in the Same Batch?

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
1
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1answer
122 views

Maximizing fruitiness from WLP002

I am looking to reproduce an incredible fruity aroma and flavour from a recipe I made a year ago. Looking at the recipe I am guessing it may be from the yeast. 3lb 2row 1lb Rye .13oz nugget @ 60 min ...
3
votes
3answers
173 views

At what point in fermentation does temperature no longer influence flavour?

I often read about ramping up the temperature to increase yeast activity and attenuation towards the end of fermentation. I used to have some really funky tasting brews before I started strict ...
1
vote
3answers
596 views

My beer has little to no hop flavour or bitterness. What is going wrong?

Extract brew. 23L boil. Summit - 60 min boil approx. 125g, Glacier - 30 min boil, approx. 75g, NZ Wakatu - 15 min boil, approx. 50g. All fresh hops, vacuum sealed. 3kg liquid malt extract added ...
1
vote
1answer
73 views

Where does the grape flavor/aroma come from in dark beers?

I did two different dark beers, a rauchbier and a imperial stout, and noticed a grape aroma and flavor in them. The fermentables that there're in common are: pilsen, flaked oats, caramalt and black ...
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5answers
20k views

Why do all my beers taste better after having aged for a couple months?

My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...
6
votes
1answer
107 views

what have i made and is it safe to drink?

I made a DIY CO2 system for my fish tank. I use fermentation for the CO2. 2 and a half weeks ago I filled a 2ltr soda bottle with water, 2 cups of demerara sugar and a tsp of bakers yeast. This wasnt ...
1
vote
2answers
52 views

Any way to Flavour a Cider crafted with Baking yeast? [duplicate]

I'm very new to brewing, and I'm making a couple test batches of cider as we speak. However my accessibility to things like wine or champagne yeast, so i'm stuck with baking yeast. My question is ...
0
votes
2answers
74 views

Bitter orange and scaling

I'm getting ready to make my first Saison (all grain). This will be the first beer I've made that uses any kind of spice. The recipe I'm using is for a 5g batch. I'll be making a 20g batch. The 5g ...
1
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2answers
99 views

Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation

I just brewed my first ever German Weizen (using True Brew kit) on Saturday (today is Monday) and it's sitting in a plastic 6 gallon bucket (but there's only 5 gallons of it). I have some questions ...
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3answers
1k views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
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4answers
2k views

Hazelnut Brown Ale - What extract?

I am looking to brew a hazelnut brown ale. What brands of hazelnut extract are the best tasting? My lhbs does not carry one. Ideally im looking for a brand that closely resembles the real thing.
10
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4answers
1k views

Fruit for fruit beers

What are the best fruits for brewing fruit beers? Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya. Which fruits have flavor ...
4
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3answers
247 views

Maintaining Optimal Flavor in a Brown Ale

I've brewed a lot of Brown Ales, and one thing I have noticed from batch to batch is fairly swift flavor degradation. The beer will taste excellent after two weeks of conditioning. I'll be able to ...
8
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4answers
325 views

Need a non-alcohol brew without the sacrifices. (besides the obvious)

I brewed a pomander inspired wit beer for the holidays. It is currently in primary. Since my wife just had gall badder surgery, she is avoiding alcohol for a little while and asked if I could brew her ...
5
votes
1answer
198 views

“Focus on Flavor” Column

I am trying to locate copies of a complete set of Scott Bickham's "Focus on Flavors" column in Brewing Techniques, which seems like it was a journal or magazine in the 1990s. The question is can ...
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2answers
162 views

What characteristics would agave nectar add to a wort?

I was thinking about adding agave nectar to my wort as an adjunct sugar, with the intent to add some tequila-like flavor. Does anyone have any experience with brewing with agave nectar and the flavors ...
1
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1answer
632 views

What's the best technique to add chamomile?

I've made a Witbier with tangerine peel and coriander. Though Randy Mosher's Radical Brewing suggests chamomile as a good "secret ingredient" for Witbiers, I didn't have any on hand when brewing, so i ...
5
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3answers
3k views

Flavor extracts - add to secondary or add during bottling?

What are the pros and cons of adding flavor extracts (fruit, chocolate, what have you) at bottling time versus adding them to the secondary? Does it make a difference? Is there a trade-off between ...
6
votes
2answers
148 views

What ingredients would be most appropriate to prototype new flavors in a Randall?

I'm wondering about using a Randall the Enamel Animal to experiment with flavor combinations before mixing up a whole batch. For example, obviously the flavor of hops comes out nicely with one of ...
3
votes
1answer
603 views

Juniper berries for brewing pale ales

I love the aroma of Juniper and want to feature it in my next pale ale. I'm currently extract/kit brewing, and I had a few questions about how to go about this: I read some tips about adding to ...
3
votes
1answer
75 views

Chemical characteristics of taste

I know this is probably a quirky question for this forum, but here goes. I'm getting into home brewing, and today I stumbled a cross the website for American Society for Brewing Chemists (ASBC) ...
2
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4answers
1k views

Salty flavor in beer?

Recently, I've noticed a slight salty taste in a few beers. It's generally toward the end of the glass, and it's generally when I'm dehydrated. It's happened with Long Trail Ale and Stone Arrogant ...
3
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1answer
5k views

Questions about adding vanilla

I'm on my third brew. Midwest brewing irish red in bottles Midwest brewing brown nut ale in secondary Just bought Brewers Best milk stout. I pretty much wanted to be a little creative without ...
2
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3answers
736 views

Adding flavour to standard kit

Looking for some advice, I have been home brewing from kits for a couple of years and really enjoy the hobby. I have experimented with various sugar's to alter the taste and would now like to move on. ...
8
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5answers
619 views

How can I compare hop flavours quickly?

I want to try and acquaint myself with different hop flavours and brewing a few batches of beer can be quite time consuming (and wasteful if the results are no good). How can I quickly (in say, a ...
5
votes
2answers
2k views

Are German Merkur or Herkules hops noble enough to sub in a Pilsener?

On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now ...
3
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2answers
333 views

Kettle lid with hole in it

I always boil with the lid off my kettles (2 pots). But I've been thinking lately about the design of commercial kettles. It seems that to more closely match a commercial boil, I should put about a ...
2
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2answers
2k views

Aroma and flavor

Maybe it is just because I am not a native Wnglish speaker, but I do not exactly know the meaning of those two words. What do aroma and flavor mean, what do they refer to and what is the difference ...
0
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2answers
163 views

Make a kit brew better?

I was given a coopers real ale kit of two cans and have never actually brewwed a full kit before. I was wondering if and how i might make this turn out a bit better, maybe by adding hops to a partial ...
4
votes
5answers
843 views

Why does my cream ale taste like a witbier?

Imagine my surprise when I opened a bottle of my cream ale and found that it had picked up a clove-y flavor reminiscent of a wheat beer. It's not even presented as a risk in the BJCP guidelines for ...
7
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2answers
364 views

Should I worry about CFLs (Compact Fluorescent Lamps) skunking my beer?

Particularly when racking from primary to secondary and then again into the keg.
3
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2answers
1k views

Licorice flavor Beer

I'm thinking about making beer with Licorice flavor as I like the taste of Licorice. I'm thinking some dark beer would be a good candidate a Stout maybe or some ale. I'm thinking some black Licorice ...
2
votes
2answers
322 views

Slow temperature rising vs equivalent fluctuations

I've read a few accounts of brewers using slow temperature increments to bring out particular flavours from the yeast that they're using. For example, stepping up 1C or so every day over a few days. ...
5
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2answers
277 views

Possible to intensify/increase the amount of yeast flavor?

I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...
4
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4answers
652 views

What solution of hard alcohol is sufficient to sanitize and infuse something for addition to a fermenting beer?

Context: I'm brewing into small, split batches lately to test the effects of various additives. I've got some true cinnamon bark and cacao nibs which I am planning on crushing up, letting steep in ...
4
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5answers
15k views

Adding Vanilla Extract?

I have a black stout fermenting right now. I added about 8oz of cacao powder in the boil and I'd like to add some vanilla extract, to taste. Can this be done before bottling? Should this have been ...
13
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1answer
7k views

What is a hopback?

How do you use it? What does it do? Do you pass finished wort through it hot or cold?