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Why do my spice flavors disappear when my beer is chilled?

It's a combination of human perception and physical science. Volatile compounds are less volatile at cold temperatures (physical chemistry), and the human nervous system is dulled or numbed slightly ...
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9 votes
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Beer way too bitter. What should I do?

The advice that I give all new brewers is to taste what you have at every step. Taste your grain, taste your runnings, taste your wort when it goes into the fermenter and, of course, taste it when ...
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6 votes
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How does chilling my wort slowly affect the taste of my beer?

Usually the biggest concerns of a slow chill are.... DMS (cooked corn flavor) is created from SMM when wort is hot. DMS will form until below 140°F (60°C). SMM is boiled off during boil, it's why we ...
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5 votes
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Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation

Yes, a lower original gravity will result in a lower-alcohol final product. However, if this was an extract kit and if you added the correct amount of water, the discrepancy is almost certainly a ...
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5 votes
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what have i made and is it safe to drink?

You've made sugar wine, called kilju in Finland. It's also the precursor to rum, which is distilled from a wine made from sugar cane juice or molasses. It's safe to drink, but to everyone's taste.
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5 votes

Adding graham cracker flavor to a pumpkin ale

Don't use commercially produced Graham crackers, as these will contain unconvertible starches, oils, fats, preservatives, etc that can wreck your beer. Also, you can never assume that a finished ...
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  • 6,682
5 votes
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Boosting a recipe for longer shelf life

'Do you think this will work with most recipes?' I think it will. The thing about intentionally stronger flavors is that they tend to mask other unwanted flavors that develop over time. Precisely why ...
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5 votes

Beer way too bitter. What should I do?

Don't dry hop. Bottle and leave for 6-9 months,or more. The bitterness will decrease noticeably with time. A beer considered much to "bitter" or "hop tangy" will be quite mild and enjoyable after one ...
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  • 5,611
5 votes
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Kegging an 11% stout

Kegged beer should last almost as long as bottled beer if sanitation and gas pressures are properly maintained. I don't think you need to do anything different because you are kegging it. The high ABV ...
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  • 3,002
5 votes
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What is a good time frame for aging cider/apple wine?

I don't age my ciders intentionally. I control the fermentation so they are clean. While I have aged cider up to two years in bottles (Got lost in cooler) I prefer it fresh. My friends that do ...
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4 votes

Boosting a recipe for longer shelf life

Adding to @FranklinPCombs's answer, if you have a CO2 canister, prefill your bottles with CO2 before filling them. That will guarantee that the head space contains no free oxygen and might buy you a ...
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4 votes
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My beer has little to no hop flavour or bitterness. What is going wrong?

Do you always add your malt extract at flameout? My main concern here is having malt present in the boil with the hops allows for some of the flavor compounds to be extracted from the hops. Boiling ...
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4 votes
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At what point in fermentation does temperature no longer influence flavour?

Generally, most yeast created flavors will happen in the first 72 hours. After that (in general) you can start ramping up. You can also wait 4-5 days to be safe.
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4 votes

Off Flavors in all of my Homebrewing attempts

Grats on your first brews! Sounds like yeast stress esters from possibly under pitching or lack of oxygen, maybe even autolysis if it's sitting in a primary for 3 weeks. Suggestions: Use a yeast ...
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4 votes

What is a good time frame for aging cider/apple wine?

This is purely anecdotal, but I feel like my ciders have been pretty harsh early on and have improved with time, but it was a quicker timeframe than I had expected (a few months, not years). If you ...
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4 votes
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Adding extra ingredients/flavouring: what stage should I add?

I would add the ingredients in late fermentation. When there is plenty of alcohol, minimal co2 blow off, but still active yeast. This will allow the yeast to consume those sugars, dominate the culture ...
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4 votes

Adding extra ingredients/flavouring: what stage should I add?

I always recommend adding non fermentable flavorings as close to packaging as possible. This helps prevent that flavor and aroma from getting "blown out" by fermentation.
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4 votes

After I eat some foods beer tastes weird?

Certain foods can have effects on taste buds. Rinsing your mouth out with water (not mouthwash as that can do the same thing) will help. This is why we learn to food and beer (or wine) parings. When ...
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  • 41
3 votes
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Maximizing fruitiness from WLP002

You are doing two things (over-pitching and fermenting under pressure) that will drastically reduce the amount of ester production, which is primarily responsible for the fruitiness of beer. Over-...
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3 votes

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

It also doesn't hurt to start low, leave for a couple of days, increase, leave for a couple of days, etc. I usually don't increase it once I see krausen until the krausen starts to fall, but mosts ale ...
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  • 2,169
3 votes

Any way to rescue an overly bitter beer?

A quick idea which works for me. After bottled. when serving the beer. Pint glass put 1/4 teaspoon of granulated white sugar (regular sugar u put in coffee). Pour your beer into glass n sugar.Play ...
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3 votes
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Peaches in Cider

First off you are not crazy, adding fruit to alcoholic beverages is an age old process. You have a few options, you can add the peaches to the secondary, minus the syrup. If the peaches are straight ...
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  • 6,993
3 votes

Boosting a recipe for longer shelf life

The most important things for a beer to have a long shelf life is the quality of the beer to start with. Having a flawless beer will have nothing to hide and will age much better. One of the most ...
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3 votes

What influences the finishing taste in your beer?

A lot of times, you can add something to the secondary fermentation for a finishing taste. For instance, if you added cocoa nibs to secondary, you'd end up with chocolate on the finish. If you added ...
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  • 1,142
3 votes

Off Flavors in all of my Homebrewing attempts

Well its purely speculation but if the off flavor is the same across three batches, and you're sure your sanitizing process is spot on, I'd say its likely to be either your fermentation temperature, ...
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3 votes
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Hop Bags, What are the Advantages?

Using hop bags is just for ease of use of hops. Using them in the boil pretty much depends on your system. With my system, the pickup tube will clog if I use whole hops without a bag. For that ...
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  • 33.3k
3 votes

Why is lemon zest undetectable in my beer?

It's possible that the aromatics went volatile in the boil and was then gasses off in fermentation. Leaving only oils that manifest aroma at warm temps. Try the zest as a secondary addition, or a ...
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3 votes

Storage Temperature

Beer should be stored cool. Around 7°C (45°F), never colder than 3°C (37°F) [#1]. Charles Bamforth says that every extra 10°C (50°F) of temperature doubles the rate of beer aging. So when your beer ...
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  • 2,050
2 votes
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Flat, weak finish to my homebrew. Sign of it being young?

It might be a sign of the age of the beer, and it won't hurt to give it some more time to see if it improves. Not having tasted it, I suspect that it might not. In general I wouldn't think of aging ...
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  • 933
2 votes

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

I would guess that your hops were old or had been poorly stored. The Alpha acids drop off rapidly unless you are storing them at low temps ie in the freezer: "It has been shown that the rate of loss ...
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  • 6,993

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