Yay or nay?

[zgoda]

Easier in use than acid malt.

[mozza]

My actual recipe was a bit different from above (will post it tomorrow if I think about it) but the 90 bottles of this lager have just finished their conditioning after a couple of weeks inside, primed with unrefined cane sugar, and chilled for a few days...

... I'm blow away! You would not know that I made it! Except that it is far tastier than the muck my old man drinks (bud mainly) there is not the faintest hint of any home brew twang. And the 8 weeks lagering before bottling means there is no chill haze. Oh man it's perfect!

[seymour]

Great work, mozza! Glad to hear it turned-out so nicely.

Cheers!

[Belter]

Awesome. If you ever need a second opinion you know where I am

[orlando]

Who doesn't love a "happy ending"

[Barley Water]

Well if you can make a light lager without any so called "homebrew twang" then I submit that no beer you make should have it either. Your success demonstrates that your procedures are good so you really shouldn't have that problem, ever. By the way, the number one cause of that particular issue is using old malt extract, avoiding that alone should mitigate the issue in most cases. I tend to rant about this too often but I am absolutely convinced that making good beer usually comes down to running good fermentations and all that entails; whether using ale or lager yeast. As our friends from Australia would say, "good on ya mate".

[mozza]

Well if you can make a light lager without any so called "homebrew twang" then I submit that no beer you make should have it either. Your success demonstrates that your procedures are good so you really shouldn't have that problem, ever. By the way, the number one cause of that particular issue is using old malt extract, avoiding that alone should mitigate the issue in most cases. I tend to rant about this too often but I am absolutely convinced that making good beer usually comes down to running good fermentations and all that entails; whether using ale or lager yeast. As our friends from Australia would say, "good on ya mate".

Haha thanks for that
I have stopped getting the home brew twang after water treatment and also the switch from chlorine based steriliser to Robs own version of starsan. But I'm still playing around with salt additions and water profiles in my ales. But going by this, perhaps the fewer the minerals in the liquor the better on both fronts. I may dial back the concentrations in my ales as an experiment