7
votes
Reducing the taste of yeast
There are good answers about removing yeast cells from existing homebrew.
But your question asks about "yeast taste" - this is not just particulates. So I wanted to add an answer covering some of ...
- 2,060
6
votes
Accepted
Difference of water content for difference in taste
Different water profiles can change the taste of your beer. Especially when you brew a beer with - as you say - "nothing [...] complex with tastes". When there is no big hop aroma or lots of alcohol ...
- 628
5
votes
Accepted
Messed up West Coast IPA recipe, could dryhopping make it good?
Wait!!! Does the beer taste good?
If so, just leave it, it wont be as bitter as the recipe sure, but good beer is good beer. It's probably OK.
Hop additions are numbered by the amount of boil ...
- 2,060
5
votes
Malt Beer vs. Light Beer
For starters they are different styles of beers.
Light lagers have a much lighter mouthfeel almost watery. Cheap commercial versions supplement the mash with corn or rice to keep the ABV high but ...
- 18.5k
5
votes
Should I keep my batch?
smelled horrible -- like butyric acid, so I know it got colder than the recommended temperature
Butyric acid producers like Clostridium favor temps around 104°F (37°C), which is also a similar temp ...
- 2,178
4
votes
Difference of water content for difference in taste
Yes, water has drastic effects on your beer.
Your recipe, being simple, lends to allowing the water profile to shine.
Even though your water source is close in local, different wells and Processing ...
- 18.5k
3
votes
Accepted
Salt additions to the glass
It's probably simpler to prepare a solution with CaCl2. For every gram of CaCl2, take 2 gram of distilled, demineralised or reverse osmosis water. Mix well, so you obtain a solution of 33% (W/W) CaCl2....
- 3,655
3
votes
Difference of water content for difference in taste
Yes, water has a decent impact on flavor and mouthfeel of beer.
Mineral composition of the water will affect flavor. In beer clone recipes it's not uncommon to see a specification of the mineral ...
- 711
3
votes
Accepted
High alcoholic taste on my beer, fermenting gone wrong?
What was your OG and your FG? How long did you wait before drinking?
It's an ale yeast, which means that fermentation temperature should be more between 16° C and 24° C. It also says 'California Ale' ...
- 3,655
3
votes
Accepted
What makes a beer syrupy in texture?
Using today's highly modified malts, mash temp makes a lot less difference than it used it. I'd say it's the rye. I have made many, many rye beers and as the % of rye rises, the beer gets a thicker, ...
- 33.4k
3
votes
What makes a beer syrupy in texture?
Generally the temperature of the mash can give a thicker consistency to the beer as you move from 63-68 degC for you mash temperature the high you go the more dominant alpha-amylase will be. This ...
- 7,018
2
votes
Pomagranate mead sour
I can think of two reasons why your mead is sour:
Pomegranate juice is sour, with a pH of around 3.0. Assuming you've made 1 gallon batch, 16oz of pomegranate juice is enough to be noticeably tart. ...
- 9,028
2
votes
Should I keep my batch?
In a sour ale the acid is suppose to balance the malt opposed to hops bittering to balance.
Sounds like you have an acid base for a blending batch. If you have a PH meter check it. Then blend with a ...
- 18.5k
2
votes
Should I keep my batch?
In reality if the brew is that malodorous and sour to taste then it is probably worth discarding. 1.75 gals is nothing in the greater scheme of things. The alternative is attempting to drink it! :0(
...
- 5,631
2
votes
How can I learn the distinctive taste of various hops?
When I am trying to test a batch of hops, I take a neutral pale ale, mine or commercial, cool the bottle to 32F, carefully pop the cap. Pour off a small amount of the beer and push about .5gram of ...
2
votes
Reducing the taste of yeast
The most common ways I’ve come across to keep a beer (and perhaps ale specifically) free from yeast in suspension is to:
mature the beer properly and let the yeast fall out of suspension due to ...
- 711
2
votes
First time cider is very tart and acidic, any fixes?
Yeah letting it condition (letting the cider mellow) will do wonders. The longer you can leave it the better, in my experience. But if you don't want to wait you could back-sweeten, so add a bit of ...
- 377
2
votes
Accepted
Lifeless beer after new equipment
It's a little hard to diagnose this at a distance, but one thought I'm having is that your new setup may contain metals of a different alloy which in turn could affect your fermentation. It is a well-...
- 2,480
1
vote
First time cider is very tart and acidic, any fixes?
You have dry cider and this is expected. As Socks^3 mentions, backsweetening is the typical method for taking some of that dry edge off your cider however be mindful that if you backsweeten, you need ...
- 771
1
vote
Same dry and bitter taste with two different IPA brews
It's most likely water. It may or may not be a mash issue with astringency. I have recently experimented with intentionally using >pH6 water to try and make astringency happen. It wasn't as much ...
- 36.2k
1
vote
Reducing the taste of yeast
Gelatin is a great fining agent that will pull the yeast out of suspension, the taste of gelatin itself is absolutely undetectable in beer and the grocery store Knox unflavored gelatin will work just ...
- 368
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.
- 18.5k
1
vote
Accepted
Should I keep my batch?
Yesterday the pH was 3.7. I drank a little and realized I made vinegar! The cheesy smell is gone, and the vinegar taste is overwhelming. There must have been too much exposure to oxygen. Oh well. Now ...
- 159
1
vote
Hard cider funky taste
Making products like this with bread yeast is a crap shoot. Bread yeast isn't always as pure as brewers yeast. Its possible to pick up a contaminant that make the cider taste bad.
More likely though ...
- 36.2k
1
vote
How representative is the taste of cider after primary fermentation?
My experience with apple cider is that taste is better after six weeks in the bottle. Sometimes longer depending on the batch. Tannins mellow with age.
The thin sensation does not go away on it's ...
- 191
1
vote
How representative is the taste of cider after primary fermentation?
Congratulations on your first batch!
Perry can have very subtle 'pear' flavor and still be to style.
Carbonation will make a big difference in flavor.
Sounds like everything went as planned for ...
- 18.5k
1
vote
Making a Modified Fat Tire Clone
I'm sure you can find a good base recipe from the other answers, here's some suggestions for your modifications.
More Malt consider a small Melonoiden Malt addition for Maillard notes (biscuit, bread ...
- 18.5k
1
vote
Making a Modified Fat Tire Clone
Apparently, this recipe came from the original authors of the beer you are cloning:
Fat Tire Clone (December):
5 gal, OG = 1.050, FG = 1.013
IBU = 19, SRM = 14, ABV = 4.7%
8# 10 ...
- 3,718
1
vote
Making a Modified Fat Tire Clone
Zymurgy magazine has recipes for the the Amber and the Belgian.
Jul/Aug 2006 New Belgium Fat Tire Clone
Jul/Aug 2003 Fat Tire Amber Ale Clone
You have to be a member to access the recipes.
Here is a ...
- 2,466
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