My homebrew tastes of homebrew - How to fix

[Drunkula]

hasn't the lme already been boiled to reduce it to lme from wort?

Nah, they use vacuum evaporation. I'm not coming down on any side of the fence but I really like your logic on this, but I'm more with gunge in that it's just inherent in some extract.

I've got one kit left and it's out of date and I'm not going to get it near boiling water, just to check this out this theory. I'll use dry malt extract and no sugar, all temp controlled, campdened water, probably Fuller's yeast instead of the kit s-33.

Extract brewers sometimes go on about the twang and of course they'll be boiling it. Wonder if there's a difference when they only add it in the last 10 to 15 minutes to avoid kettle caramelisation?

 

[Rumpole_Stiltskin]

Thanks all.

Just tried the bottled version now, got twang, will leave for aanother month in garage then try again.

It's drinkable so could be worse.

I;ll try bottled water and brew sugar next batch.

 

[Dutto]

Nah, they use vacuum evaporation. ..........

Er .... the wort still "boils" but at a lower temperature. :thumb:

Apparently they can't "boil an egg" at the top of Everest because the air pressure is so low that the water boils at such a low temperature the egg won't set!

This is not exactly a useful bit of information (and may not even be true) that was delivered to me at about the same time as Hilary and Tensing managed the first ascent.

I remember thinking at the time "Why would someone try to boil an egg on the top of Everest and how would they carry an intact egg, water and fuel all the way up there to even try?"

Weird the human brain eh?