[Joe Sr.]

All my beers use extract and I'm just not familiar with the "twang."  Maybe in my first few beers, but that's so long ago... I remember at the time thinking there was a certain similarity to all of them.

I agree with using fresh extract as well as fresh ingredients all around.

Is it possible the "twang" is related to something like this?: http://www.homebrewersassociation.org/forum/index.php?topic=8826.0

[tschmidlin]

I think it is more of an oxidized extract character, more of a problem with LME than DME.

[dannyjed]

Good news about this rye extract.  I have a friend who only brews extract and he now can enjoy the wonderful flavor of rye in his beer.  I think my extract brewing which produced the "twang" can be attributed to low pitching rates, high fermentation temps, and old LME. I haven't done an extract batch since I went to all grain, but I think I might try one again and see how it turns out considering all the knowledge that I have gained since.

[denny]

Keep in mind that the extract is 70% pale malt, 20% rye malt, and 10% C40.

[madscientist]

http://www.northernbrewer.com/brewing/denny-s-wry-smile-rye-ipa-extract-kit.html

I want to do a rye pale ale before the year is done, but now I'm thinking I might actually have to get this and try it out. 

[denny]

http://www.northernbrewer.com/brewing/denny-s-wry-smile-rye-ipa-extract-kit.html

I want to do a rye pale ale before the year is done, but now I'm thinking I might actually have to get this and try it out. 

I'll be brewing that kit early next week.

[Joe Sr.]

Which yeast will you use?

[denny]

Which yeast will you use?

WY1450, of course!