Honey Brown tasted slight sour after taste after secondary

[brewinhard]

I have observed some extract brews to have a slight "twang" to them. I have always chalked this up to how fresh the extract was that was added. I wonder if that is what you are noticing when you say "sour".

[cosmo]

brewinhard, it the twang you describe kind of like a sharp sour flavor? I have heard it described as tasting like aspirin. I think snowman's description is the same as what I'm getting. Does that sound like the same as you experienced? I have noticed with those beers if you pour a glass and let it sit out on the counter for a couple hours, the harshness seems to go away and your're left with warm smooth flat beer and no twang. I have also noticed that those beers always have a slight haze for at least a couple months in the keg. Just trying to see if we are all descibing the same thing and maybe get more clues on the cause and possible cure. I'll be kegging my latest batch this weekend (the one with gypsum addition). I'll taste a sample then, but I'll know for sure after a week in the keg if the gypsum helped.

[snowman48360]

Well we let it condition in bottles for a little more than 2.5 weeks. We chilled two and liked the results seemed a little drier than a comerical "Honey Lager" which I think is too sweet and a little sweeter than "JW Dundee Honey Lager" which I think is a little too dry. I knew there was a good reason to brew my own beer! The rest are conditioning some more.

I guess I was tasting green beer for the first time after my secondary.

Thanks for taking the time to review and input.

[cosmo]

Glad to hear your off flavor went away. For me it usually subsides a little after a month or two in the keg/fridge. The added calcium in my last batch didn't get rid of the sour/twang taste. It's been in the keg for a couple weeks. Switching from LME to DME to see if that helps. I may also try a small 2 gal all-grain batch. I am confused though since I have made some excellent extract brews in the past. Just don't know what's different now.