That "Homebrew Taste"

All grain or extract?

 

There's that, and I think that off-flavors created by high/inconsistent fermentation temperatures also frequently contribute to the "homebrew taste."

 

I associate the "Homebrewed Taste" with under attenuated (under pitching, bad mashing procedures, etc.), yeasty (still in suspension), green beer (underpitching, too little time in bottle, fermentation temperature issues, etc.).

Extract twang is very unlikely unless you're using very old, improperly stored extract.

 

Oh no, I wasn't referring specifically to your beer...just homebrewers in general and the generic "homebrew taste" label. My first beer fermented high, and the reaction by everybody was "hmm, homebrew taste." But yes, barfdiggs' description also seems to fit the bill in general. Don't know enough about your beer.

 

I agree with JS above. Most likely a fermentation issue. Do you have a way to consistently control your fermentation temperature? Are you pitching enough yeast? How long are you leaving the beer in primary and at what temps? What temp are you pitching at?

 

How do you know your temp is 68? Are you measuring ambient air temp or the temp of the beer?

 

How long since bottling?

 

Quality of hops and health of yeast are often the cause of this flavor. The 'Green' flavor is a very general term. Green as in grassy? or, Green as in apple-like?

Old, improperly stored or hops picked out of season/too early can give the beer a grassy flavor. Some hops just have that characteristic.

Unhealthy yeast or under pitching can often cause acetaldehyde a by product of fermentation that is usually reabsorbed by the yeast, post fermentation. If the yeast is unhealthy or under pitched, the yeast may drop out of solution or stop working and will not reabsorb this compound.

How were the hops stored? Did you make a starter?

 

Try another one in a week. I mean, yeah, you mentioned in your initial post that some flavors seem to clear up with a little time. I guess what you're identifying is indeed just the beer being "green." I kind of hate that term because it seems so unspecific. If your hops were fresh, yeast healthy, ferm temps good, etc...then yeah, let them condition a little more. I'm always amazed at how much a beer can change in a short time.

 

Do you use a oxygen?
Do you crash cool your beer?
Yeah, it takes acouple more days but it improves the quality of the taste imo by alot.
I crash cool for about a week, @ 35 deg, and I bottle and keg
I use 1056 at 64-65 in a temp controlled conical...1056 is such a clean yeast at that temp...

 

At two weeks and a day I'm assuming the beer has been kept warm for carbonation and you are tasting one that you had in the fridge for a few hours maybe a day. I'm always amazed at the change in flavor after the beer has had a week or more to cold condition.

 

Sounds like you just need to let the beer mature. As other have posted, give it another week or so. Storing the beer in a slightly warmer area than room temp may help with any yeast activity. Otherwise, patience is the only other thing it needs.