that home brew taste
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gorymorph
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delboy
You would treat the water before mixing it with the kit (half a crushed tablet mixed in until it dissolves). Untreated water when mixed with a kit will almost instantaneously form phenolic compounds (hence the TCP twang).Ned Buckton wrote:Delboy
Do you add the campden tablets to the water or the mixed kit?
I've done two werry kit's recently, both conditioned for 6 weeks plus and both as ropey as hell with ‘that taste’. However just done a recipe out of a CAMRA book using extract and it tastes better out of the secondary fermenter than the werry.
Still looking for a 27mm hole saw to fit the tap to my cool box mash tun and then will hopefully be free of the homebrew taste
Cheers
Treating the water will get rid off that off flavour at least (which is the worst IMO), by using spraymalt instead off liquid malt extract from the tins you will also take another step away from homebrew off flavours specifically associated with some of the liquid malt extract kits.
Sounds like you are finding your feet with the extract brewing, maybe it won't be long before we see you on the dark side
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MickyD
Sorry to jump into this thread, but I have a Wherry that has that TCP flavour as an initial hit. This then subsides and the beer after taste is very good.
The colour is great and the head is strong, so I would assume the beer is ok....but for that taste.
1) Is there anything I can do now (been kegged for 4 weeks nearly) to reduce that flavour?
2) In future if I use a Campden tablet in the water I use to make the beer (Next kit as you'll see from my signature is Admirals Reserve) will the effects of the Campden affect the performance of the yeast?
The flavour is TCP verging on a treacle taste. Is that what everyone else is getting?
The colour is great and the head is strong, so I would assume the beer is ok....but for that taste.
1) Is there anything I can do now (been kegged for 4 weeks nearly) to reduce that flavour?
2) In future if I use a Campden tablet in the water I use to make the beer (Next kit as you'll see from my signature is Admirals Reserve) will the effects of the Campden affect the performance of the yeast?
The flavour is TCP verging on a treacle taste. Is that what everyone else is getting?
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shedifice
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MickyD
TCP is probably used as an example as it is the closest thing to the flavour.
Like I said above I am also tasting something very treacly if you really taste it....god I sound like a wine taster.
Its just very antisceptic, doesnt sit right on the pallet. Its just not there in most commercial beers, including Woodfordes brewed Wherry, as I did buy the 18 pint box from them to get an idea of what the flavour should be.
Like I said above I am also tasting something very treacly if you really taste it....god I sound like a wine taster.
Its just very antisceptic, doesnt sit right on the pallet. Its just not there in most commercial beers, including Woodfordes brewed Wherry, as I did buy the 18 pint box from them to get an idea of what the flavour should be.
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SiHoltye
THIS IS ALL ANECDOTAL
I found I had the TCP taste in my first kit - a wherry. But then I also had it in my subsequent 5 brews. Talk about brew fest without let up!
I needed not only to treat my water with ½ crushed campden tablet per 5G, but also rinse out anything I had cleaned in a chlorine based cleaner (VWP in my case) with a sodium metabisulphate solution.
Just as the campden tabs (similar to sod metbisul chmically) neutralized any chlorine & chloramines in my water, the sod metbisul neutralized any chlorine or chloramines in any residue of the cleaning agent or tap water that was used for rinsing after cleaning. Thus clearing the slate of anything coming into contact with the yeast as it attempts to go to work. (Fermenting yeast + chlorine or chloramines = TCP twanginess, yuk) Sod metbisul was used to final rinse at 5ml per pint of just boiled water. No need to fill fermentors just use a pint or so and swill it around. It does it's work on contact. Also do not rinse after, just pour the excess out and shake a little. Since the chemical is used as a food preservative it is harmless in this intensity.
ALL THIS INFO IS SECONDHAND, but it worked for me. I was gutted I couldn't make beer tasting beer, now I do, and all that changed was this. I have some bottles of the pre-treatment beer still. It's pants next to post treatment beers. That twang bugged me so much 'cos it doesn't let you past it's medicinal grip to taste the beer underneath. Oh and wherry is really nice by the way! It's a popular kit for a reason. Fixby Gold is lovely too!
I found I had the TCP taste in my first kit - a wherry. But then I also had it in my subsequent 5 brews. Talk about brew fest without let up!
I needed not only to treat my water with ½ crushed campden tablet per 5G, but also rinse out anything I had cleaned in a chlorine based cleaner (VWP in my case) with a sodium metabisulphate solution.
Just as the campden tabs (similar to sod metbisul chmically) neutralized any chlorine & chloramines in my water, the sod metbisul neutralized any chlorine or chloramines in any residue of the cleaning agent or tap water that was used for rinsing after cleaning. Thus clearing the slate of anything coming into contact with the yeast as it attempts to go to work. (Fermenting yeast + chlorine or chloramines = TCP twanginess, yuk) Sod metbisul was used to final rinse at 5ml per pint of just boiled water. No need to fill fermentors just use a pint or so and swill it around. It does it's work on contact. Also do not rinse after, just pour the excess out and shake a little. Since the chemical is used as a food preservative it is harmless in this intensity.
ALL THIS INFO IS SECONDHAND, but it worked for me. I was gutted I couldn't make beer tasting beer, now I do, and all that changed was this. I have some bottles of the pre-treatment beer still. It's pants next to post treatment beers. That twang bugged me so much 'cos it doesn't let you past it's medicinal grip to taste the beer underneath. Oh and wherry is really nice by the way! It's a popular kit for a reason. Fixby Gold is lovely too!
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delboy
Ditto that everything SH says above.SiHoltye wrote:THIS IS ALL ANECDOTAL
I found I had the TCP taste in my first kit - a wherry. But then I also had it in my subsequent 5 brews. Talk about brew fest without let up!
I needed not only to treat my water with ½ crushed campden tablet per 5G, but also rinse out anything I had cleaned in a chlorine based cleaner (VWP in my case) with a sodium metabisulphate solution.
Just as the campden tabs (similar to sod metbisul chmically) neutralized any chlorine & chloramines in my water, the sod metbisul neutralized any chlorine or chloramines in any residue of the cleaning agent or tap water that was used for rinsing after cleaning. Thus clearing the slate of anything coming into contact with the yeast as it attempts to go to work. (Fermenting yeast + chlorine or chloramines = TCP twanginess, yuk) Sod metbisul was used to final rinse at 5ml per pint of just boiled water. No need to fill fermentors just use a pint or so and swill it around. It does it's work on contact. Also do not rinse after, just pour the excess out and shake a little. Since the chemical is used as a food preservative it is harmless in this intensity.
ALL THIS INFO IS SECONDHAND, but it worked for me. I was gutted I couldn't make beer tasting beer, now I do, and all that changed was this. I have some bottles of the pre-treatment beer still. It's pants next to post treatment beers. That twang bugged me so much 'cos it doesn't let you past it's medicinal grip to taste the beer underneath. Oh and wherry is really nice by the way! It's a popular kit for a reason. Fixby Gold is lovely too!
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delboy
MickyDMickyD wrote:Sorry to jump into this thread, but I have a Wherry that has that TCP flavour as an initial hit. This then subsides and the beer after taste is very good.
The colour is great and the head is strong, so I would assume the beer is ok....but for that taste.
1) Is there anything I can do now (been kegged for 4 weeks nearly) to reduce that flavour?
2) In future if I use a Campden tablet in the water I use to make the beer (Next kit as you'll see from my signature is Admirals Reserve) will the effects of the Campden affect the performance of the yeast?
The flavour is TCP verging on a treacle taste. Is that what everyone else is getting?
1) Unfortunately the damage is already done the phenolic compounds have been made and you can't unmake them.
2) The 1/2 a campden tablet won't affect the yeast at all, you need to use it at 10 times (1 tablet per gallon) that amount to stun commercial beer yeast.
Make the next brew up with treated water and compare it with the untreated brew i think you will be pleasantly surprised at the improvement
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MickyD
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delboy
[quote="MickyD"]
I thought that may be the case on the Wherry, just means I will have to drink more of it until I cant taste the TCP flavour
quote]
Its maybe not as bad as you think, i find that i am the harshest critic of my own homebrew, others i have given it to have raved about it, but i'll still be found mumbling incoherently about too many or too little hops or not enough of a particular grain or how it would have been better with a different yeast
I thought that may be the case on the Wherry, just means I will have to drink more of it until I cant taste the TCP flavour
quote]
Its maybe not as bad as you think, i find that i am the harshest critic of my own homebrew, others i have given it to have raved about it, but i'll still be found mumbling incoherently about too many or too little hops or not enough of a particular grain or how it would have been better with a different yeast
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ade1865
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David Edge
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Orkney_Rob
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David Edge
