Mentorless in Georgia

[Norwalde]

I am just getting back into brewing after a short extract introduction that ended abruptly with a cidery batch (followed the directions on the can and added too much sugar) a few years ago. This time I've vowed to learn to make great beer and have been marinating myself in BN wisdom via the archives and forum for the past month.

I am sorely lacking in knowledgeable brewbuddies here in semi-rural Georgia. Actually I'm not far from Athens, but I haven't made any brewing connections yet. Anyway I am very glad to have the BN as a virtual brewing mentor!

All hail the Pope!!!!!!!

[J.Brew]

Welcome Norwalde!

[macgruffus]

I am sorely lacking in knowledgeable brewbuddies here in semi-rural Georgia. Actually I'm not far from Athens, but I haven't made any brewing connections yet.

Welcome Norwalde. I don't think there is a brew club in Athens. My daughter's boyfriend has started brewing with me whenever they come down to Savannah. If you ever plan a visit to "The Hostess City" shoot to be here on the first Wednesday of the month and join the "Savannah Brewers League" at Moon River Brew Pub at 7:00pm. Or if you don't mind the drive .. watch our calendar (http://hbd.org/sbl/) and come down for one of our weekend group brews.

David

[Bugeater]

Welcome Norwalde. You will find a lot of good brewing info here, along with a bunch of general asshattery. We figure that brewing and life in general is too important to be taken too seriously. Go ahead and ask any questions you may have. You will generally get a good answers along with some not so helpful ones that are thrown out in jest. Just make sure you don't take any insults personally. They are never meant to be taken seriously.

I can tell it's been a while since you brewed do to your comment about a cidery batch that you attributed to too much sugar. Than notion has been long since debunked. The cider taste comes from extract that is too old. Many canned kits sit on the shelf waaay too long and give you that taste.

There you have the first helpful hint from the forum. There are many instances where you do want to add some sugar. Don't let the myth of cider taste from sugar keep you from using it.

Wayne
Bugeater Brewing Company

[Norwalde]

Macgruffus: Thanks for the invite. Savannah is a pretty long haul, but I'll keep it in mind if I ever go that way.

Bugeater: Thanks for the tip. I had not heard that said cider myth had been debunked. Actually, I just listened to the Jan. 14, 2007 "Hell Freezes..." Sunday Session where they were talking about adding sugar, fruits, etc. Doc said the same thing about adding too much sugar (that it causes a cider flavor). It's also on John Palmer's "How to Brew" web-book on the "Common off flavors" section.

Now that you say that, though, I've done 2 extract only batches since re-kindling my brewing, and I found them both to be a little sour. My extract-only homebrew shop guy tasted them and said they were great (BS). I thought maybe I was just tasting more "citrusy" hop flavor than I was used to that wasn't balanced by any real malt as both beers were pretty dry. My palate still has a long way to go.

I've since built a mash tun and did my first mostly-grain batch (a real learning experience). As soon as I can get myself a turkey fryer (currently using a 4.5 gallon pot) I intend to go all-grain.

If you could point me toward some discussion of that extract flavor myth I'd much appreciate it. I've actually searched the web using all the keywords I can think of, and can only find reference to an extract "twang", which is usually described as sweet, not sour or cidery.

Thanks again,

Norwalde

[bub]

Also listen to last weeks "bitter/sweet show" extract twang was discussed under a different moniker... long story short, It is from boiling the extract while it is too concentrated... add some extract at the beginning (1/2) and the rest 10 minutes before the end. Also use DME (Dry Malt Extract) when at all possible.
BUB

[Norwalde]

Bub: Yeah, I heard that show too. I haven't really been sure if what I'm tasting is the infamous 'twang'. I keep hearing it described as "sweet". I'm tasting a weird mild acidic somethingorother. I've had people taste it though, who don't identify a "sour" taste like I do.

In any case, I've taken steps to minimize extract, lessen my boil gravity, do the extract-late method and use only the bulk extra light LME that I know is circulated regularly at the homebrew shop. If that doesn't do it I'll try the DME. It's considerably more expensive, and my understanding is that it's superiority is mainly a function of it's better storage qualities. I'm hoping that, if the LME is fresh and light enough, then it will be as good as the DME.

We shall see when my pale ale in the fermenter is ready for sampling.

[macgruffus]

I've had people taste it though, who don't identify a "sour" taste like I do.

I know there are many of us here who would be willing to "take one for the team" and try some of your beers too and give feedback. You'll get no better feedback and help than from Dr Scott, the Pope and everyone on the Sunday Show or by entering a couple in some competitions.

David