Whats that twang?

[Snipersunset]

I'm still not sure how an elephant got in my fermenter!!

Because ye never used a f**king air lock!

As this elephant hunt may take a while I've just brewed up a Ditch stout to get me through the journey. I couldn't find a blunderbuss in Tesco so picked up some bottled water to see if that'll flush the bugger out!!

[Snipersunset]

I'm still not sure how an elephant got in my fermenter!!

Because ye never used a f**king air lock!

As this elephant hunt may take a while I've just brewed up a Ditch stout to get me through the journey. I couldn't find a blunderbuss in Tesco so picked up some bottled water to see if that'll flush the bugger out!!

[Cully]

I found I lost the "twang" the minute I dumped normal sugar for Beer Kit Enhancer.

[Snipersunset]

The only place I use sugar is for priming, could that be it?

[Wonkydonkey]

The only way to find out, is try some DME instead of table sugar in ya bottles...yeast can give different flavours if you give'im somthing else to eat.

Just like I fart differently if I have been eating eggs or whatever.

[Jim]

Ah yes, the legendary 'kit twang'. While there's been many theories, I'm not aware of any scientifically proven cause - it's all hypothesising and repetition of other peoples' theories.

The only time I've ever had anything I could describe as a twang (either on a kit or using all grain) is when the fermentation temperature has gone too high (in my pre-fermentation fridge days).

So that's my theory.

[Snipersunset]

That could well be the problem Jim. As I stated in my original post temperature can be up near 25℃ and can fluctuate due to not being in any kind of "chamber". Off to eBay I go on the hunt for a cheap fridge and a blunderbuss

[wanus]

Air lock...man down......medic.My first ever two brews had that `twang`.I did wot it said on the tin.Now though I always brew 23l kits down to 20l and maintain steady temps of between 18-22c then allow more time to ferment right out.No more twang(For me anyway).

[Laripu]

In 25 years of brewing, I've got that twang 4 times.
I mostly do all grain - no twang ever with that.
Once a year I do extract beer with dry malt extract - no twang ever with that.
The only times I've ever got twang, it was when I used liquid malt extract - and not every time either.

The times I got it, twice was from an Australian Cooper's can and twice was from an American Briess plastic container.

I believe that DME is more stable than liquid.

My theory, for which I unfortunately have no proof, is that LME goes off in a short time, while DME doesn't. When LME goes off, what happens is that some nutrients essential to yeast degrade, and the yeast therefore cannot produce clean tasting beer. As a supporting observation, every time I've made an LME beer, it was horribly low in protein, as shown by no head at all. If it is low in protein, perhaps it's also low in amino acids and other nutrients.

I rest my ass. Case. I mean case. Yes. I rest that.

[Snipersunset]

This may all be a mute point come new year as I think I've talked SWMBO into the virtues of me going all grain!!

[Laripu]

This may all be a mute point come new year as I think I've talked SWMBO into the virtues of me going all grain!!

Welcome to the dark side. You're life is no longer you're own.

[WalesAles]

And another one`s gone, and another one`s gone, another one bites the dust!
You`ll always come back to kits after you`ve spent 7 - 9 hrs in the kitchen!

WA

[orlando]

And another one`s gone, and another one`s gone, another one bites the dust!
You`ll always come back to kits after you`ve spent 7 - 9 hrs in the kitchen!

WA

Or he might just brew something so sublime in that kitchen he never goes back. It happens.

[Laripu]

And another one`s gone, and another one`s gone, another one bites the dust!
You`ll always come back to kits after you`ve spent 7 - 9 hrs in the kitchen!

WA

Or he might just brew something so sublime in that kitchen he never goes back. It happens.

Yep. I never went back to kits. I've been brewing for 25 years, and left kits over 20 years ago. One in four of my batches is DME+steeping grain+hops, and three of four are all grain.

As to long days in the kitchen, isn't a man's place batefoot, pregnant, and in the kitchen? (NB I'm overloading the word 'pregnant' with the meaning 'having one or more brews in a fermenting vessel'. )

[bigtoe]

And another one`s gone, and another one`s gone, another one bites the dust!
You`ll always come back to kits after you`ve spent 7 - 9 hrs in the kitchen!

WA

Something's are just to good to miss....Coopers stout for one, tweaked or stock its not worth missing...so like you I think I will always do some kits also.

What we need is a 100% certain way of brewing a kit, regardless of where its from that will not produce the twang, even if it has to be kit by kit, change yeast, use RO water....etc, there has to be a way to guarantee the brew will be sublime and worth the extra effort you put in.