Tannic finish with kit stout - any clues why?

[MrDave]

G'day,

Made a Coopers stout a few weeks back.
Coopers Original kits were on special for $8.98 at the local Coles.
I was going to get a bunch of Coopers light dry malt extract to make the stout with, but the mate I was with started talking about finding tins of malt extract in the health food section.
Had a bit of a hunt around and next to the golden syrup and treacle and such, we found a kilo tub of Saunders' Malt Extract for $7.99.
Decided that was worth a go in the name of experimentation.

From the brewing notes, the recipe ended up as:

1.7kg can of Coopers Stout goo
1kg of Saunders' Malt Extract
500g of Coopers Dry Light Malt
Arse end of some Capilano honey
Filled to 22L
OG: 1057
Pitched the yeast at 21oC

So, six weeks down the track, its a tasty beverage.
Unfortunately it still has the 'homebrew tang' odour, but it isn't really detectable when you're drinking it. (Is that a Coopers kit thing?)

The thing I'm baffled about is that this stout has a distinct tannic or chalky finish.
If I had to have a bet, I'd put my money on the honey, but it could well be the malt extract.
Its very much like when you've steeped green tea for too long - nothing much in the mouth, on the palate, but on the finish, you get it along the sides of your tongue and the back of your throat. Its not awful... its just weird.

Anyone have any clues as to what's likely to have caused that effect and if its indicative of something toxic or nasty?

Cheers,
d

[lethaldog]

Just on the malt thing if you go to your local HBS you can get a can of liquid malt 1.5 kg for bout $11.50 so as far as price goes the saunders isnt cheep, as for the taste just let it age for a couple of months and these things should dissipate if not go away completely!!

[MrDave]

Just on the malt thing if you go to your local HBS you can get a can of liquid malt 1.5 kg for bout $11.50 so as far as price goes the saunders isnt cheep,

True 'nuff. We were at Coles on a Thursday night in search of caps for another brew that we were bottling that night and decided to bang a quick stout together on a whim.

as for the taste just let it age for a couple of months and these things should dissipate if not go away completely!!

You're probably dead right. See how we go. Learning is fun! (especially when it involves drinking beer...)

[lethaldog]

Learning is fun! (especially when it involves drinking beer...)

Ill second that m8, i dont think you will find many brewers who arnt still learning in some way, thats what keeps us all interested i think, always something new to try

[The Carbonator]

......Unfortunately it still has the 'homebrew tang' odour....

I reckon thats due to the crappy coopers yeast.

At least, I know I got great results when I stopped using coopers yeast.

[Hrundi V Bakshi]

I am thinking that the Saunders Malt Extract is not brewing malt. If it is in the baking section, you have bought bakers malt extract which is not being made with fermentability foremost in the mind. What gravity was it that your beer started and then finished at?

[MrDave]

I am thinking that the Saunders Malt Extract is not brewing malt. If it is in the baking section, you have bought bakers malt extract which is not being made with fermentability foremost in the mind. What gravity was it that your beer started and then finished at?

Sounds valid. The sediment is white and very tight. Looks like dextrose.
Could be some unfermented sugars amongst it.

It got down to 1012 from 1057, which gets me 6.5% alc/vol and about 80% attenuation. Couldn't ask for much more than that.

I think I'll just have to have a hack with a few different sugars and malts and see whether this persists.

"Honey, I HAVE to drink all this stout, or the guys on the forum will never know!"

[lethaldog]

Just take a trip to the HBS they have all the different types of fermentables that you could ever need and if they dont they will no someone who does! also for good stout or whatever recipes you need( if your not sure ) just search this site as i have found some awesome recipes here.

[Hrundi V Bakshi]

I am thinking that the Saunders Malt Extract is not brewing malt. If it is in the baking section, you have bought bakers malt extract which is not being made with fermentability foremost in the mind. What gravity was it that your beer started and then finished at?

Sounds valid. The sediment is white and very tight. Looks like dextrose.
Could be some unfermented sugars amongst it.

It got down to 1012 from 1057, which gets me 6.5% alc/vol and about 80% attenuation. Couldn't ask for much more than that.

I think I'll just have to have a hack with a few different sugars and malts and see whether this persists.

"Honey, I HAVE to drink all this stout, or the guys on the forum will never know!"

That is excellent attenuation! I have heard tell of cooking malts giving very bad fermentation, even making the beer undrinkable. Perhaps this preparation has something that is unique to it with his distinctive tanin taste but in small proportion? More sampling is required MrDave.

[Noodles]

I stumbled across the Saunders Malt Extract while shopping for chocolate topping last night. Picked up a can ($7.60 for 1kg) and whacked it down with a Coopers Bitter.
When I cracked open the can of malt I had to do a double take to make sure I hadn't opened the Coopers Bitter. It looked identical, smelled very similar to a Coopers can. I guess we'll see what happens. Has anyone else used the Saunders Malt Extract?

[Pale_Ale]

No, but why would you? Coopers 1.5Kg range is $9.95 at my local HBS...and generally 1.5kg liquid malt is about right for the average ale

[Noodles]

No, but why would you? Coopers 1.5Kg range is $9.95 at my local HBS...and generally 1.5kg liquid malt is about right for the average ale

Because my 'local' HBS is over 200kms away. I've been using the Coopers LDM but I thought i'd give this a go.

[Pale_Ale]

Fair enough.

I'd say the LDM is better bang for buck though, it is more fermentable (by weight) than LME due to the LME containing water.

[Noodles]

Thanks PA, I thought I was doing better with the malt extract based on weight alone.

So what you're saying is even though 500g of LDM is about $5.00, it's better value than 1kg malt extract at $7.60?

[Pale_Ale]

Hmmm...it'd be pretty close actually, at $7.60. It would depend on what you're doing, the LME might be the way to go with lighter ales.

1kg LME (23L brew + 1.7Kg Kit) = 4.4% $7.60
1kg LDM (23L brew + 1.7Kg Kit) = 4.7% $10.00

Not much in it come to think of it...