Extract Brews All Have Twang

[blacklab]

True!

Every extract batch I ever stirred up had the same sucky twang. This ranges from '93 to '07 and ingredients/technique ran the gamut from liquid/dry extract to early/late addition of extract to the boil to partial/full boils.

I quit brewing in '99 (:crack:) because of the twang, made one extract batch in '07 after doing mad research about how to eliminate the twang. Guess what?

TWANG!

Bought AG gear immediately and have been making great stuff ever since.:shark:

Sorry - can't help it, but in my opinion extract brews always suck.

[lights firecracker and runs away]

[Barley-Davidson]

Any batches with partial mash or steeping grains?

[blacklab]

No PM, yes to steeping grains/late extract addition. Sucky.

[Barley-Davidson]

Did you see an improvement with the steeping at least? I made some good extract brews, but never one I was pleased with using extract alone.

[PseudoChef]

The only extract brew I ever made turned out great. It was a a late extract addition w/ steeping grains, and a full boil, however.

[Bmelanco]

Yeah, the extract twang is what made me stop brewing years ago. I'm back to brewing and living with the twang for a little while til I can go all grain.

[Barley-Davidson]

IMHO, good fermentation temps and yeast managment (starter, aeration/oxygenation, etc.) are more important to the final result than extract vs. AG.
There are good reasons to go all grain, but I don't think it's the holy grail that some make it out to be.
I do think lots of brewers go all grain along the same timeline that they dial in the rest of their brewing procedure so they do see a big improvement, but it's based on more factors than just the switch to AG.

I'm speaking generally, blacklab, not in direct response to your experience.

[Ó Flannagáin]

Twang turned me onto AG after 3 batches

[bsay]

I don't notice what I would call a "twang" flavor, but that might just be because I haven't used the same type of extract twice (used light, amber, dark, pale, wheat; most of which were different brands even!). Though I do have to say, the brew that I have liked the best so far has been my PM Wit.

[BlindLemonLars]

My problem with the "twang" legend is that I've never heard two people describe it the same way. In fact, I've never heard anybody really give a truly proper description of the flavor!

I've been brewing strictly all-grain for some time now, but over the years I've brewed a lot of beer with extract. The only off-flavors I ever experienced were from canned LME, never had a problem with DME or fresh liquid from the LHBS.

I recently turned a kid at work onto homebrewing, and he's made a half-dozen extract w/steeped grain batches. He always proudly brings a bottle for me to sample, and so far they have all been super clean.

[Tankard]

I'm not buying this legend.... the best beer I've made has been an extract with steeping grains batch. My friend who got me into brewing brews extract + steeping grains exclusively, and he has made some great beers.

I thought my last extract batch had "twang" and I switched to all grain.... then I noticed that same off flavor in my all grain batch. I think my process was the issue (lack of temperature control being a major problem), and not the extract.

[Peteoz77]

This thread relates directly to the "can sugar will make your beer taste like cider" thread.

I have been brewing for less than a year, and I only just now went to all grain. My initial extract brews were "tangy" due to of many factors. Too high Ferment temps, bad yeast or starters, or basically inexperience.

I am suggesting that an experienced brewer would make fine beer from extract, and that the only off flavours are from people that are inexperienced or from out of date kits. Most people become more experienced as they continue to brew, and finally make it to AG.

I personally know 3 people that have won NATIONAL amatuer brewing awards with extract brews. These kits are fine, it's inexperiance that makes them taste "bad"

[blacklab]

This thread relates directly to the "can sugar will make your beer taste like cider" thread.

I have been brewing for less than a year, and I only just now went to all grain. My initial extract brews were "tangy" due to of many factors. Too high Ferment temps, bad yeast or starters, or basically inexperience.

I am suggesting that an experienced brewer would make fine beer from extract, and that the only off flavours are from people that are inexperienced or from out of date kits. Most people become more experienced as they continue to brew, and finally make it to AG.

I personally know 3 people that have won NATIONAL amatuer brewing awards with extract brews. These kits are fine, it's inexperiance that makes them taste "bad"

I've found that those people who win the awards tend to be making sweeter stouts and porters, where the twang is hidden. I don't believe that you can make a un-twanged APA or IPA with extract, or extract + steeping.

[Ó Flannagáin]

It was probably just my brewing process that gave me the twang. I used liquid and I boiled it for 60 minutes.

[PseudoChef]

I've found that those people who win the awards tend to be making sweeter stouts and porters, where the twang is hidden. I don't believe that you can make a un-twanged APA or IPA with extract, or extract + steeping.

Best of Show Music City Brew Off 2007 was an extract Vienna Lager. I think something must be wrong with your process or whoever else's you're trying.

[BlindLemonLars]

I don't believe that you can make a un-twanged APA or IPA with extract, or extract + steeping.

I've made dozens of them with no "twang," so I know it's possible. I've also made light wheats and blonde ales. It's all about fresh ingredients, and correct technique.

Obviously there is no question that all-grain is superior, and that is the only way I brew. That doesn't mean you can't make excellent beers with extract.

[blacklab]

Best of Show Music City Brew Off 2007 was an extract Vienna Lager. I think something must be wrong with your process or whoever else's you're trying.

I thought Vienna had to go through conversion? So it must have been a PM? I can see PM having less detectable twang because the extract is a smaller % of the product.

Maybe it was my brew process, but I was doing full boil / steeping grains batches, adding the extract late, cooling in 15-20 mins with an IC, and fermenting mid-60's. Tried both very fresh liquid and dry extracts.

None of my 25+ AG brews have exhibited the twang which pervaded every single extract brew.

At one point I went back to my LHBS store with a bottle and tried to get them to diagnose the flavor. The guy claimed he could taste nothing twangy. to me it was very VERY apparent. He produced another bottle that they had brewed extract at the shop and we did a side by side. Twang in both and he claimed he could not taste it. I just chalked it up to him wanting to sell lots of extract(this place has it in 50 gallon barrels and they sell the crap out of it).

Maybe it's just me, but I've never had an extract brew which did not exhibit this specific off flavor.

[PseudoChef]

Yes, it was a PM.

[blacklab]

Maybe it's just me and my sensitive tongue.twss

[Lerxst]

Twang? shonuff...I also hear that sugar will make you beer cidery and my clones are better than the originals!

[blacklab]

And aluminum will give you Alzheimers...

what was I talking about?

[Peteoz77]

I am currenty drinking an extract brew that is supposed to be a Corona clone with Lime zest. It is VERY nice. It is one of the few extract brews that I will continue to make, at least until I can duplicate it ..hopefully make it better.. with AG.

No Twang!

[OregonNative]

I definitely like AG better. I like having the ability to adjust flavors more. You can use many different grains in different quantities. You are not limited to what they shove into a can.

Don't get me wrong, some extract is great. I just think you're a bit more limited in what you can do with it.

[da5idzero]

Funny, I noticed more twang in my first couple of all grain batches than I did in my extract batches. But this is probably what blind lars said - what is twang? I think I was getting tannin extraction, but it was twangy to me. Probably the first half dozen ag batches tasted like this, until I got a better thermometer.

[Dale]

Funny, I noticed more twang in my first couple of all grain batches than I did in my extract batches. But this is probably what blind lars said - what is twang? I think I was getting tannin extraction, but it was twangy to me. Probably the first half dozen ag batches tasted like this, until I got a better thermometer.

This was my experience too, what I chalked up to extract "twang" was also in my first few AG batches, only more so. I finally figured out it was my water. Campden tablets took care of the off flavor.

[mantis]

My last 25 brews have been extract/partials and I dont notice any off flavours. Can someone describe what this twang actually tastes like
All I can taste in my brews are malt and hops
Will be doing an AG when I get a tap etc fitted to my kettle, so will be able to compare then

[blacklab]

As you can tell from this thread it's very subjective. I'm sure that your AG beer will give a point of comparison.

[rdwj]

I honestly believe the twang has something to do with the water. I never had a problem with twang when I extract brewed.

[DrunkTrucker]

I never noticed any twang either when I was brewing extract. The best beer I've ever made was a stout kit that I added oats to. That beer was awesome. With AG the beer tastes a lot fresher though.

[mantis]

Hey man, that spewin pumpkin in your avatar is somewhat disturbing :crack:

[guest_account_001]

Hey man, that spewin pumpkin in your avatar is somewhat disturbing :crack:

And your avatar is somewhat....er.....somewhat......Hold on, I gotta go to the bathroom.
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I always had a flavour in my extract brew that I would describe as the twang. All of them except the last one. I had just made my keggle and bought a propane burner ready to go AG. I did my last extract as a full boil in the new keggle. The brew was a lot better in many ways. No twang, better body, better head and retention. I don't think that could have been due to a sudden improvement in technique, it was an improvement in equipment.

[Lerxst]

I always had a flavour in my extract brew that I would describe as the twang. All of them except the last one. I had just made my keggle and bought a propane burner ready to go AG. I did my last extract as a full boil in the new keggle. The brew was a lot better in many ways. No twang, better body, better head and retention. I don't think that could have been due to a sudden improvement in technique, it was an improvement in equipment.

One of the first things I noticed when I switched to late-extract was a "cleaner" taste to my extract beers because I wasn't boiling (and in some cases scorching) such concentrated wort. Going full boil further amplified this effect IMO.

[mantis]

Ok, now I know what this twang is. I have brewed and consumed 3 AG brews so far, an APA, a wheat and and amber ale.
Just started a keg of an pale ale extract I made inbetween cause I had the tins of extract to use up. There is no grain taste in there.
Just brewed my 5th AG today. Another amber ale cause I love them