Comments on: Extract Beer Twang Poll

By: Dabbler

Dabbler — Wed, 30 Dec 2009 02:33:48 +0000

I said the twang exists but what I really thought is that there aren’t enough choices. I brew both extract and all grain and there is a difference. Why would beer made in my set up taste the same as when they make it at Bries? Also I don’t concentrate it and store it in a warehouse…

I don’t know what grain bill and mash temperature or concentration Bries uses to make light extract. I don’t know how the concentration and storage affect the flavor. But I do know that my all grain beer and extract beer taste different even if I am shooting for the same type of beer, amber for example.

On the other hand the difference between my extract amber and all grain amber is much smaller than the difference a yeast change would entail. Also I enjoy the taste of the extract beer. For me going all grain gave me MORE choices in flavor rather than removing a twang (now that I think about it).

By: Hank

Hank — Sun, 02 Aug 2009 05:44:25 +0000

I agree that this was a problem of the past due to both perhaps old ingredients and poor or outdated brewing practices. I mainly hear about this from folks who were brewing in the early ’90s.

I believe with the right processes + tips + tricks, you can brew a very beer using extract + steeped grains + good hops.

By: Mike

Mike — Wed, 20 May 2009 18:39:07 +0000

Cheers to Aaron, I am exactly in his camp about extract-twang.
Its talked about it very dated brewing texts.
I think this issue has disappeared as the hobby matured.

By: Aaron

Aaron — Wed, 20 May 2009 15:23:56 +0000

My suspicion is that extract twang is something that existed maybe 10 years ago, but the quality of ingredients has increased so much since then that it’s no longer a real issue… people who think they’re perceiving it, are actually noticing something else off – likely the common culprits of novice brewers, like fermenting too hot, underpitching, or just plain newbieness.

By: Nate

Nate — Wed, 20 May 2009 15:19:29 +0000

Typically “twang” is associated with stale extract. If you buy your kits from some of the bigger places like MoreBeer, Northern Brewer, Austin homebrew etc. , you probably have not experienced the twang. If you make beer with canned extract, probably have experienced. Yeast pitch and fermentation temp will also have an impact so a lot of things can go wrong but I have done canned extract kits as an experienced brewer and still got some twang. It is all about the age of the kit.

By: Loot

Loot — Wed, 20 May 2009 02:46:59 +0000

I think extract twang is an excuse made up by poor brewers to explain their sub-par scorecards!

By: Ian

Ian — Tue, 19 May 2009 22:48:30 +0000

Not sure what is meant by “twang” – a sharp or sour taste maybe? Usually I would think of that as a yeast issue rather than an extract vs grain thing.

By: brewpoll.com

brewpoll.com — Tue, 19 May 2009 19:40:36 +0000

Extract Beer Twang Poll | Brew Dudes…

Silly homebrewing poll to figure out what the heck this problem is. Is there such as thing as the extract beer twang? Do you think it is a myth or is it an issue that can be avoided by a few different methods?…