From the HBD Archive
From: cp@esl.ESL.COM (Timothy C. Phillips)
Subject: Re: "fading taste" and re: "Old Ale Query"
Date: 1989-05-05 01:33:33 GMT

Two questions dear to my palate have come up recently:

First of all, David Benjamin writes:

>I've just brewed my first batch of beer.....
>it tastes almost like water by the time it gets to the back of the tongue

I also have noticed this in my first couple of extract brews (I began
brewing four months ago). I noted the reply from florianb about using
gypsum, and will try this in the future. Prior to this, however, I
was told by my local homebrew shop to add malto-dextrin (i.e. nonfer-
mentable sugar). I haven't personally verified this approach yet.
Does this also work? What are some other thoughts on how to fix the
fading taste?

Secondly, Andy Newman writes:

>Well...on Monday I bottled the stuff. If had fermented to completion.
>The hydrometer was stable at 1.020 (o.g. was 1.058) and the fast bulk
>of the yeast had settled out. Out of curiosity I tasted some of the
>green beer still in the fermentor. It was INCREDIBLY bitter and ...

I just brewed a batch of Edme Strong Ale that had very similar qualities
at bottling time. O.g. was 1.060 and f.g. was 1.017. I have tasted my
other beers at bottling; they were flat and yeasty, of course, but they
were at least drinkable. This stuff was well beyond what I could stomach,
and in general I like bitter (hey, I even chew my aspirin without water!).
Frankly, I am scared to open a bottle of this stuff (it has been in bot-
tles for a week now). Will aging help that much? I am asking both for
curiosity's sake and for a friend that will be brew the same can of
strong ale in about a week. Further comments will be greatly appreciated!

-Timothy C. Phillips

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