Homebrew Twang??

Discussion in 'Beer Kit Brewing Discussion.' started by oo7tk, Feb 25, 2017.

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  1. Apr 17, 2019 #41

    pms67

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    I think some of the yeasts supplies are absolutely fine?
    Festival and Young’s kits, even Brewferm
    All seemed decent to me even though I now brew AG
    I’m convinced Coopers and CML have some sort of nutrient added as both are super quick starters and ferment our quick
     
  2. Apr 18, 2019 #42

    Markk

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    How do you do that then?
     
  3. Apr 18, 2019 #43

    kelper

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    What is home brew twang? I get the impression that some here sensing something different. When I talk about the smell of home brew I'm solely referring to a doughy/yeast smell, not a stale or metallic flavour.
     
  4. Apr 18, 2019 #44

    dad_of_jon

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    how do you transfer your beer? - do you suck syphon? - I use bottled water and dried malt extract and never get a twang. I have an auto syphon to transfer
     
  5. Apr 18, 2019 #45

    An Ankoù

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    Kit Twang for me isn't an astringent bitterness or any kind of "off" flavour, but something like as if artificial caramel has been added. I've only tasted it once in commercial beer and that was ages ago when I bought a couple of different bottles of "Wooden Hand" (pirates and ships on the label). The only kits that don't appear to have this flavour are stout kits. So, I'm beginning to wonder if the "twang" comes from the degree of concentration of the malt extract causing caramels and melanoidins to form at a higher concentration than otherwise.
     
  6. Apr 18, 2019 #46

    Drunkula

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    Campden tablets. 1g if sodium metabisulphite will add 10 ppm of sulphite to 66 litres, one Campden tablet does the same for 29 litres. So I'll weigh out the exact amount and transfer onto it.

    http://brulosophy.com/2019/02/11/post-fermentation-oxidation-the-impact-adding-sodium-met

    Loads of the kits I did had a sort of sickly sweetness to them that just wasn't there when I tasted it coming out of the fermenter. He notices a taste a little like that in the untouched beer. I'll do it with some all grains, too. If it makes a difference I'm always doing it.

    Yes, that a good few times, but one streak of twang I had tasted metallic. After looking stuff up I kept calling it the 'pennies' taste, as in the coins.
     
  7. Apr 18, 2019 #47

    Markk

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    My bucket has a tap. First brew I used a bottling wand on it but there’s a problem with it whereby it doesn’t stop the flow completely and drips. The next three I just sanitised the tap and bottled straight from that.

    I’ve always used bottled water too but usually combine DME with brewing sugar. Only brew I’ve done with no sugar was the Mangrove Jacks Bourbon ale. I used LME with that and there’s no twang at all.
     
  8. Apr 20, 2019 #48

    Billy No Mates

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    I mainly brew a partial mash or sometimes modify a kit, and have unsuccessfully been trying to avoid the homebrew twang. Now after many years I have found that the homebrew twang comes from the bottom of the bottle. I expect like most people I left just enough in the bottom of the bottle to avoid pouring in the crud but recently I have started to leave around an inch and a half. It's painful to leave so much but the twang is no longer in the glass and the beer tastes as good as I expect in a pub.
     
    Last edited by a moderator: Apr 20, 2019
  9. Apr 20, 2019 #49

    strange-steve

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    Interesting theory, have you tried a blind taste test to confirm? Pour the first half of the bottle into one glass and the second half plus a little sediment in another glass.
     
  10. Apr 20, 2019 #50

    Billy No Mates

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    Done that, several times. It makes a big difference. And then with open eyes there's a distinct visual difference as well. But I'll be doing a lot more research later of course.
     
  11. Apr 20, 2019 #51

    Drunkula

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    That leaving loads in the bottle might be true for a particular type of twang but not the kind I mean, and it would mean that when we do tastings one person would have a twangless one from the first pour and that doesn't happen. I'm still on the side of old liquid extract and oxidisation.
     
  12. Apr 21, 2019 #52

    samale

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    Was at a friend's for a few tonight. He brews kit beer. I had one it's my first kit beer in a while. It's got that taste. The beer looked well. Nice head and we'll carbonated but just had that after taste. I think it was a st peters IPA. It looked very dark for an IPA.
     
  13. Apr 21, 2019 #53

    strange-steve

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    The bottle sediment can change the flavour, but as drunkula says I don't think that's what's meant when people talk about homebrew twang. I tend to agree that LME is at least partly responsible.
     
  14. Apr 24, 2019 #54

    mitsu monkey

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    How about if you keg a kit beer? Does the 'twang' disappear then?
    I've just got a keg and planning on putting the festival razor back IPA in it.
     
  15. Apr 24, 2019 #55

    Drunkula

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    After doing an experiment where I showed brewing with table with all grain didn't give a homebrew twang or cidery taste I'm going to do the opposite and brew a kit then at bottling split it 5 ways and do:
    1. Force carb
    2. Sucrose priming
    3. Dextrose priming
    4. Sucrose priming + 10ppm sulphite
    5. Dextrose priming + 10ppm sulphite

    Doing it because I've had kits taste fine as they were bottled, then seemed twangy later.

    I suppose I should sulphite half of the force carbed lot. It's a BYO Drinks IPA kit, the ones that come in plastic bags. I wonder if it makes a difference to tins. We'll see.
     
  16. Apr 24, 2019 #56

    An Ankoù

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  17. Apr 24, 2019 #57

    Chippy_Tea

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    I flicked through the thread and think this is a good theory if kits always had the twang no one would buy them.

     
  18. Apr 24, 2019 #58

    samale

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    In my opinion some people accept it as a taste. When I brewed kits I viewed them as better than drinking say cans of harp. I was more than happy with the results. It wasn't until I tasted all grain that I realised what could be achieved in home-brewing. Kit beer is great for introducing people to the hobby all grain was a natural progression for me but I understand why some people don't ( time,space,cost). For me the two can not be compared for when it comes to taste and quality but each to their own
     
  19. Apr 24, 2019 #59

    An Ankoù

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    Spot on, Samale. In my early days of brewing, I'd go out to the pub and look forward to getting home for a pint of (kit) homebrew.
    I'm going to go out and buy a kit because it's been so long I can't remember what they taste like. I've got a six-year-old Wherry from Wilco on the shelf somewhere, but I'm sure it won't knock up a vintage ale.
     
  20. Apr 24, 2019 #60

    Markk

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    I’d be really interested the hear how this goes.
     

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