Lol, that really killed the thread. I mean it though… I think I did one batch without temperature control or proper yeast pitching, got that flavor, read how to brew, and never looked back.
I associate homebrew flavor with stale liquid extract
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I’ve hard that described as the extract “twang”. When I started brewing, fewer people used LME and we could get ingredients fresh, so I associate it with a bad fermentation.
same, i think LME was out there, but tbh i never had those kind of beers that were like 6lbs of amber LME and 1lb of crystal 60.
Yes, I know that flavour and when i saw you post that i remembered it and thought - “wait, my beer doesnt still have that taste does it?” because i absolutely used to get it for a long time.
it was from me using room temp stored LHBS dry yeast in incorrect quantities and fermenting too hot.
im going to revisit my notes on those brews now
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I always think of “homebrew flavor” as being one of a few things that all seem to come from “underfermented wort” - so a bit too much malt sugar, a bitter green leafy hop note and sometimes a funky sharp phenol from chlorine or bad fermentation health.
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Fireball. Disgusting. Makes me end up nude in the pool too, also disgusting haha
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we could get into sad purchases people see at the liquor store, but i see so many people getting combos like a 750ml of fireball and a 6 pack of busch. its sad. and these arent college kids.