Hot answers tagged

2

I saw a new answer on here- what the hell- I'll post. In my experience- what you're describing is typically a byproduct of old (oxidized) liquid malt extract. It gets a really cloying flavor due to oxidation, and typically won't ferment out to 1.010 clean. It becomes sweet, cloying, and has that twang. Since the posting of this question and now (what, 12 ...


1

I probably should know better than to respond to an 12 year old thread, but here goes: it is my impression that the amount and type of organic acids produced in the fermentation of malt extract is different, and probably greater, than in the fermentation of an all-grain based wort. I speculate that this might be related to malt minerals. Grains have a ...


Only top voted, non community-wiki answers of a minimum length are eligible