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Old 23-10-2017, 04:06 PM   #11
MyQul
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I'd possibly agree with sadfield - stale LME. I once bought some stale mild ale malt. I couldnt be bothered to take it back so I just brewed with it. It had a twang, just a like a kit.
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Old 23-10-2017, 04:12 PM   #12
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Quote:
Originally Posted by terrym View Post
Last time this got it's own thread here www.thehomebrewforum.co.uk/showthread.php?t=72454
I said...

"Homebrew twang gets recycled regularly
Last big threads here
http://www.thehomebrewforum.co.uk/sh...d.php?p=676482
and here
http://www.thehomebrewforum.co.uk/sh...ad.php?t=68929
All the usual theories come out to play when its discussed including
- using table sugar
- using liquid malt extract rather than grain
- cheap kits
- not enough conditioning
- use of tap water
- yeast used
- cleaner/sanitiser
Everyone has their favourite, mine is cheap liquid malt extract.
However as far as I'm concerned, no-one really knows, as it would have been sorted out long ago."

Sadly nothing's changed
As you know terry (cuz you've been here long enough), there are certain topics on the forum that get recycled such as this one on HB twang. I think with each knew recycling of the topic we get fresh opinions, views, knowledge and input from newer members into the topic. So who know, maybe one day th riddle of HB twang will be solved
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Old 23-10-2017, 04:15 PM   #13
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Quote:
Originally Posted by simon12 View Post
I have read many posts on this in the past. Kits that use alot of sugar are 1 issue, another that come up alot is that its flavour picked up from the metal tins but no idea if its true but some people have claimed if you get it in the bulk 25Kg plastic containers you don't get the "twang". I have never heard it claimed its anything to do with water temp.
I've done one kit with sugar additions, and one "two can" kit with no sugar additions. Both had the twang.
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Old 23-10-2017, 04:27 PM   #14
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Maybe the cause hasn't been found yet as we're all tasting different things with different causes?

That'd explain why I taste something different to you folks. I've been lucky to get nice long dates on my kits.

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Old 23-10-2017, 04:34 PM   #15
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Quote:
Originally Posted by MyQul View Post
So who know, maybe one day th riddle of HB twang will be solved
I hope so.
We can all rest easy at that point, well, some of us can
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Old 23-10-2017, 04:36 PM   #16
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I think there is an element of not wanting to accept it is an inherent issue with the fundamental ingredient of non-grain brewing that fuels various theories as to the cause. Despite it being accepted as not affecting all-grain brewers. See the other thread regarding AG brewers not wanting to go back to kits/extract to save time and effort.

Sadly, I think this leads to brewers chopping and changing kits and ingredients, instead of focusing on doing everything else as best they can. The stuff that makes a difference to all brewers, yeast management, controlled fermentation and minimising oxidation at packaging. I think it is neglect here, that amplifies the base issue, as most kit brewers run on the most basic of setups with too many variables. AG and good extract brewers tend to match the time investment with better fermentation and packaging setups.

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Old 23-10-2017, 08:00 PM   #17
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I’ve made three kits so far. The first two (Wherry and St Peter’s Ruby Red) both had a strong home brew twang. The third, Festival Golden Stag has it, but it’s less noticeable.

I can tell you what doesn’t cause it - the water. My first kit used tap water, the second used natural spring water. Both had the same twang.

The boiling water theory is interesting and I also think temperature control could be a reason - I don’t have any control at the moment.

I’m sure the brewing companies must know the likely cause, but maybe it’s not in their best interests to make it known.
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Old 23-10-2017, 08:08 PM   #18
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I'm convinced it's LME. I did kits, then DME with steeped grains and now AG and the twang was never present in my DME brews. It's something about the syrup...
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Old 23-10-2017, 08:36 PM   #19
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Maybe it's either from the condensing process or taste from the tin.
Probably the former.
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Old 24-10-2017, 04:19 PM   #20
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Quote:
Originally Posted by chesters-mild View Post
It may be the chemicals that your local water dept. use to treat your water, I and most other AG brewers use a campden tablet to remove clorine etc pre the boil, this may work on kits as well, any kit users tried this ?
Cheers
I always add a campden tablet to my water before mixing it with a kit.

I also put a couple of litres of cold treated water into my fv first.
Then add the warmed kit extract.
Then add boiling water to the tins to clean them out and empty these into the fv. By the time the boiled water hits the fv from the tins, it is no longer boiling.

However, I suspect that stale extract may partly be the cause of off flavours because we have no idea how long the kit has been standing at the factory or on the retailer's shelves. We also have no idea/control over how or what temperatures the kit has been stored at. Or what temperatures the kit was subjected to in a delivery van (these can get very, very hot during the summer).
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