4 votes

Is a Homebrew cider with a "Frito" aftertaste safe to drink?

Home brewed beer and ciders are almost always safe to drink. Methanol (which is what some people are afraid of) can't be produced by the yeast in significant quantities, because the yeast simply doesn'...
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3 votes

Is a Homebrew cider with a "Frito" aftertaste safe to drink?

You're experiencing a common off-flavor in cider called THP or tetrahydropyridine. Yes, it's safe to drink, but just doesn't taste all that great. I had this in one of my ciders a few years ago. ...
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  • 3,317
3 votes
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A "Dusty" aftertaste in my beer

I chased a similar off flavor for years before I finally concluded it was coming from the US-05 yeast I was using. I'm not sure everyone can taste it, but it was very offensive to me. Dusty was the ...
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  • 1,432
2 votes
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Why every brew has a bitter malty aftertaste?

The "malty" taste can come from burning the sugars in the beer. When you slowly pour in the LME, vigorously stir the boil to avoid pooling on the bottom of the kettle.
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2 votes

Soapy aftertaste in wine, fermentation temperature?

This article may hold the answers you seek: https://winemakermag.com/1254-soapy-wines-vintage-dates-wine-wizard "...I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. ...
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  • 6,983
2 votes

Liquorice taste in my beer

I agree that some more information is needed to see if this licorice flavor is actually to be expected in your beer style you brewed, but to offer an initial response to what the possible cause was, ...
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2 votes

A "Dusty" aftertaste in my beer

The only defect flavor I could relate to "Dusty" would be from oxidation. Most recognize it more as a wet cardboard flavor but I too have experienced it as a something more similar to opening an old ...
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1 vote

Why does my wine taste salty?

This is usually from overdose of campden tablets / potassium metabisulfite. Usually the only practical solution is dilution.
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1 vote
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Stout has acetaminophen (tylenol) aftertaste

I've never tasted acetaminophen, but the 130g of black malt is probably your culprit. I made a stout with a similar amount, and the resulting beer was acrid and unpleasant. Aging mellowed it a bit, ...
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  • 8,978

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