Twang,

[chriss]

HI all,
the dreaded TWANG, How can it be removed, avoided, prevented,I only make kits, usually bitter,it clears ok but still a bit twangy,any help greatly appreciated,
Cheers
Chris

 

[calumscott]

Use malt extract instead of sugar, keep the temperature down to about 18 Celsius and dry hop where appropriate.

:thumb:

 

[markpeace]

Temperature controlled fermentation has made the biggest difference to this in my brews.

 

[theboytony]

Look for the freshest kits, and/or try some of the two can kits.

 

[puravida]

Star-San!

 

[chriss]

Whats star san?
Cheers

 

[PD]

a disinfectant

viewtopic.php?f=36&t=23192

 

[theboytony]

I assusmed the op was talking about the homebrew twang

viewtopic.php?t=27025

 

[Dr Mike]

I think I read somewhere that low yeast pitching quantities were a factor in the 'twang'. It all comes back to the yeast being 'stressed' I think.

 

[chriss]

Hi Thanks for replies ,I display my ignorance,what is low yeast pitching?
thanks
chris

 

[calumscott]

...where you don't have enough viable and active cells to start with.

The thinking is that the packets you get with the kits are a bit stingey and don't give you enough. I personally don't subscribe to that threory as I only use the kit yeasts and only had twanginess I've had when I brewed too hot last year during the october heatwave...