Beer Forum

I do not consider my palate well developed, I just know what I like (craft beers) and what I don't like (Old Milwaukee's Best Light in a can that my Dad keeps in his fridge).

However, the last few batches, I think I've been brewing with US 56 dry yeast. I think it minimizes the fruitiness that I'm used to (no comments here, please!) from the English ale yeasts that I'm starting to taste that "twang" that Doc keeps talking about.

Doc/others--help me out here, give me a better description of twang. My description is a strange, almost sweetness that kinda goes over to an almost vinegar-like aftertaste. Not like sweet-n-sour dressing, but that's as close to a description as my simple mind can get. It's not a strong taste, I can tell the beers are good, but it's present enough that it truly detracts from enjoying the beer.

Any others notice this? I have my basic gear together to brew my next batch all grain and am really looking forward to it, seeing if there's a big, noticeable taste difference to my humble palate. Unfortunately, I don't know when that next brew day is, maybe over Christmas break.

Thanks,

Chrispy

I find US-56 strips away lots of malt character, thus accentuating the hops more than I usually like. Even when FG readings are in line, the beer seems overly hop balanced. I've done some side-by-sides and it seems pretty consistent.

It also has a apricot/peach thing going on that you may or may not want.

Would the combination of those two things add up to what you are tasting?

I still use US-56, but only when I want the characteristics it provides. I have it in a fruited American wheat right now, to hopefully keep the malt character subdued and let the fruit show. Hopefully the apricot/peach from that yeastwill be a nice addition too.

Hmmm, it might. It might be a peachy taste, it's definitely on the fruity side. The more I think about it, the more that might be it. I just figured it couldn't be the yeast, 'cause US 56 is supposed to be "clean," right?

If that's what it is, yeah, it would be perfect in a wheat beer, especially fruited. I'm planning a cherry wheat in the spring, that will definitely be the yeast for it.

Thanks!

You could try to go back to the yeast you used to use and see if it happens again or if it goes away. You may have an infection in a hose or another piece of equipment, which would explain why it's getting into more than one batch.
If it's not the yeast you could try late extract additions.

-Rob

I had the "twang" for my first 8 batches. Then I started doing some things that made it less of an issue, and now, at this point, is barely detectable, if at all.

1) Full boil

2) add the extract in the last 20 minutes of the boil, it only needs to be sanitized.

3) (and I don't know if this will help yet) Listening to the BN, a guest said to try using Anderson's Pale LME. That it is the only malt extract that he found not to have that "twang". He was a pro, Pacific Coast Brew Co I think. Anyway, I used that on my last batch, but I have not bottled yet.

4) I commendeered a 5 gallon cooler and substitute as much grain as I can mash in the cooler. About 10lbs on average. But it cuts way down on the amount of extract that I need.

I am a total rookie, but my beer has taken huge steps in the last 4 batches. Makes the 1st 8 batches look like pond water.

Cheers

Glad to see you are working on process and experimenting you will grow exponentially, Keep good notes so you know what affect your changes had.
BUB

psionic1 wrote:Listening to the BN, a guest said to try using Anderson's Pale LME.

Is that really Andersons, or maybe Alexanders? I've not heard of Andersons before.

it was Alexanders and was reccomended by the commercial extract guy.
BUB