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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 ...
  • 2,050
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 ...
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 ...
5 votes
Accepted

What makes a beer malty and sweet?

Re: malty For me, malty is one of those kind of 'irreducible' qualities, i.e. it's hard to describe exactly what else it tastes like besides malt, in the same way that it's hard to say exactly what '...
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 ...
  • 2,168
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 ...
  • 2,050
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 ...
4 votes
Accepted

Where do I start reading?

I recommend reading just enough to learn to brew your first few batches instead of trying to take in all the information at once. And as questions come up while brewing, write them down and devote a ...
  • 54
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' ...
  • 3,635
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, ...
  • 33.3k
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 ...
  • 6,993
3 votes

Where do I start reading?

John Palmer's book "How to Brew" is an excellent place to start and earlier versions are on line for free. It covers all the bases of brewing with quite a bit of technical information. I use this book ...
3 votes

Brewing beer - Flat unpleasant after taste

Did it pssst when you opened the bottle? I leave my bottles one week at ferm temperature, then 3 weeks as cool as possible to help the CO2 get absorbed in to the beer to make it fizzy.
3 votes

Which hops to choose for a hop tasting

There are four important regions of hop cultivation: N-America, UK, Continental Europe and Australia/NZ. There is a general assessment that each region is tends towards hops with certain ...
  • 31
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

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....
  • 3,635
2 votes

Which hops to choose for a hop tasting

I'd say Amarillo. It's a west coast hop but not quite as widely used as Cascade. You could try Simcoe, as well, for the same reasons.
2 votes
Accepted

did i put too much yeast in?

You did no harm by adding all that yeast, but it very likely was unnecessary. The 11 gram yeast pack by itself would have been sufficient. The 7 gram would not. It's pretty hard to predict FG ...
  • 33.3k
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

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. ...
  • 8,978
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 ...
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( ...
  • 5,611
2 votes

What makes a beer malty and sweet?

Sweetness does overlap with maltiness, but sweetness definitely can come from things besides the final gravity. Maltiness can come from high mash temps, and at least in my beers they seem to not be ...
  • 3,030
2 votes
Accepted

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.
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
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-...
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 ...
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 ...
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 ...

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