From the HBD Archive
Subject: (2): Sour and Aging
Date: 1989-02-16 16:28:13 GMT

In HD #78, NOLAN%LHEAVX.SPAN@STAR.STANFORD.EDU inquires about brewing
from extract kits, and the sour flavor produced in the process. I can
comment that I too have obtained this flavor in extract processes, but
only when I used corn sugar, and every time I used corn sugar to
supplement the extract. There have been about a zillion words written
in this forum, in, and in beer books about this subject.
I think it is clear that corn sugar produces a taste which can be
described as "dry", "cidery", and "sour", to different extents. May I
recommend to "NOLAN" that double malting be tried, if not already. The
sanitation practices seem to be satisfactory. Also, check the water--
don't use cold water in the fermenter.

Next, (Joseph Palladino) inquires about
aging. I agree with his observations that aging improves the ale, at
least, beyond the initial couple of months. I have a nut brown ale
that is about seven months old at this time, and it is better than it
was at five months. All my other ales appear to improve beyond the
three to four month aging. I think that the idea of overaging
(deterioration with age) is all blown out of proportion. Proper care
of the beer (and relaxation) should obviate this kind of fear.


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