Off Flavor Flashcards.pdf

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A
Acetaldehyde
Minnesota Home Brewers Association: Sean P. Hewitt
1/26/06
Alcoholic
Minnesota Home Brewers Association: Sean P. Hewitt
1/26/06
Troubleshooting Off-flavors- Acetaldehyde
Describe/Discuss
Ever
Appropriate?
Yes, at low
levels
If so, what styles?
How is it
caused?
- Premature
removal from
yeast
- Premature
flocculation
-Oxygen
depletion
- Bacterial
spoilage
- Oxidation
How can it avoided/
controlled?
- Allow ferment to
complete
- Green apples
- Grassy
- can taste and
smell acetic
(vinegar)
/ cidery
L/S/P American
Lagers (from yeast
character is
optional)
- Good yeast strain
- Aerate wort
prepitching
- Practice good
sanitation
- Beer handling to
avoid O2 contact
- long lagering will
reduce
Troubleshooting Off-flavors- Alcoholic
Describe/Discuss
Ever
Appropriate?
Yes
If so, what styles?
How is it caused?
How can it avoided/
controlled?
- avoid large
amounts of sugars
- Lower
fermentation
temperature
- Increase mash
temperature
- Pitch sufficient
yeast quantity
- Aerate wort prior
to piching
- Healthy Yeast
- Age
- Hot, Spicy
- Vinous aroma
- A warming,
prickling
sensation in the
mouth and throat
Stronger ales and
lagers
- High amount of
fermentable sugars
- High fermentation
temperature
- Low mash
temperature
- Underpitching
- Low O2 or FAN
- Yeast strain
A
Astringent
Minnesota Home Brewers Association: Sean P. Hewitt
1/26/06
Bitterness
Minnesota Home Brewers Association: Sean P. Hewitt
1/26/06
Troubleshooting Off-flavors- Astringent
Describe/Discuss
Ever
Appropriate?
No
If so, what styles?
How is it
caused?
- Extraction of
tannins
(overcrushing,
oversparging)
- Alkaline mash
or runoff water
- excessive
hopping
- Polyphenols
from acetobacter
- Spices
How can it avoided/
controlled?
- Don’t overcrush
- Keep sparge temp
low
- Watch mash/runoff
pH
- Reduce hop
immersion times
- Practice good
sanitation
- Reduce spice
additions
- Dry, Mouth
puckering,
unpleasant
- in mouthfeel
and aftertaste
- tannic, tart
sensation
reminiscent of
grape skins
N/A
Troubleshooting Off-flavors- Bitterness
Describe/Discuss
Ever
Appropriate?
Yes
If so, what styles?
How is it
caused?
- High AAU
hops
- Lengthy hops
times
- fermentation
temperature
How can it avoided/
controlled?
- Use hops with lower
alpha acids
- Reduce hop boil times
- will be tasted on
the back of the
tongue and the
roof of the mouth
IPA’s
Pales ales
English Bitters
- Higher temperature
and quick fermentation
decrease bitterness
- filtration reduces
bitterness
A
Buttery
Minnesota Home Brewers Association: Sean P. Hewitt
1/26/06
Cardboard
Minnesota Home Brewers Association: Sean P. Hewitt
1/26/06

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