It's not the sugar, this is one of those things that people hear "too much sugar gives a cidery flavour", which after a while changes slightly to become "sugar gives a cidery flavour". But how much is too much? Probably a lot more than people think.
I've used 1kg of sugar in some of my belgian ales without any twang. Some of the big Belgian brewers use upwards of 15-20% sugar, again without any off flavours.
- using liquid malt extract rather than grain
You might be right:thumb:Can I suggest a modification to this one: "using liquid malt extract rather than dried malt (DME) or grain.
I've read a lot about people having issues with liquid malt but never really noticed. I just did a load of brews with liquid malt and dried malt, all the liquid malt ones were inferior and had a twang. I think liquid malt needs to be fresh to be OK (I have had good LME brews) but there's no way to tell when ordering, so I'm going over to DME/spraymalt from now on.
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