From the HBD Archive
From: att!iwtio!korz@hplabs.HP.COM
Subject: beer -> wine
Date: 1989-07-14 17:12:22 GMT

In digest 201, Paul Close asked why his beer taste tended
towards wine. Well Paul, I noticed two things in your procedure
that could give your beer a taste approaching wine. The first
you probably already suspected because you were quite detailed
in describing the fermentation temperatures. Higher (above 65F)
temperatures cause yeast to produce esters, which are what give
fruits their "fruity" flavors. Different yeasts produce different
esters, for instance, I've read that many homebrewers have noticed
banana flavors in brews made with Red Star Yeast. You guessed it...
..banana esters. Other esters can add other fruit flavors. These
esters are the main difference between ale and lager. Note that
lagers are brewed at lower temperatures, in which less esters are
produced. Secondly, you mentioned adding corn sugar to your wort.
Corn sugar tends to add a cidery flavor to your beer. It won't
do much to your flavor when you use it for bottling, but anything
more than a cup or two will change the flavor of the final product.

I suggest, that you substitute light dried malt extract for the
sugar in any recipes that you have. Use 20% more malt extract
by weight in place of the sugar (because malt extract is not 100%
fermentable and sugar is). Regarding the temperature - I don't brew
in the summer: in Chicago, the daytime temps in the summer are
85 to 95 F and the coolest part of my apartment is about 80 F.
I just brew a lot in the winter and alternate hamebrew with
beers like Bass Ale in the summertime. I'm buying a house soon
and you can bet it will have a full basement for brewing and storage.

Don't fret -- if you simply make the two changes I suggest, your
beer will improve 200% and with proper attention to sanitation,
just may taste better than anything you can buy in a store -
I feel that mine does!


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