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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 ...
Kingsley's user avatar
  • 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 ...
Oliver Hörold's user avatar
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 ...
Kingsley's user avatar
  • 2,060
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 ...
Wyrmwood's user avatar
  • 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 ...
Evil Zymurgist's user avatar
3 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 ...
SocksSocksSocks's user avatar
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 ...
Martin's user avatar
  • 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....
chthon's user avatar
  • 3,665
3 votes
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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' ...
chthon's user avatar
  • 3,665
3 votes
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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, ...
Denny Conn's user avatar
  • 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 ...
Mr_road's user avatar
  • 7,048
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 ...
Evil Zymurgist's user avatar
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( ...
barking.pete's user avatar
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2 votes
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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-...
Frank van Wensveen's user avatar
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 ...
Martin's user avatar
  • 711
2 votes

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 ...
HomeBrew's user avatar
  • 841
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 ...
brewchez's user avatar
  • 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 ...
Robert Zormeir's user avatar
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.
Evil Zymurgist's user avatar
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 ...
memnoch.jones's user avatar
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 ...
brewchez's user avatar
  • 36.2k

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