Off Flavor Flash
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8/11/2019 Off Flavor Flash
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8/11/2019 Off Flavor Flash
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Troubleshooting Off-flavors- Acetaldehyde
Describe/Discuss EverAppropriate?
If so, what styles? How is itcaused?
How can it avoided/controlled?
- Green apples
- Grassy
- can taste andsmell acetic(vinegar)/ cidery
Yes, at lowlevels
L/S/P AmericanLagers (from yeastcharacter isoptional)
- Prematureremoval fromyeast
- Prematureflocculation
-Oxygendepletion
- Bacterialspoilage
- Oxidation
- Allow ferment tocomplete
- Good yeast strain
- Aerate wor tprepitching
- Practice goodsanitation
- Beer handling toavoid O2 contact
- long lagering will
reduce
Troubleshooting Off-flavors- Alcoholi c
Describe/Discuss Ever
Appropriate?
If so, what styles? How is it caused? How can it avoided/
controlled?
- Hot, Spicy
- Vinous aroma
- A warming,pricklingsensation in themouth and throat
Yes Stronger ales andlagers
- High amount offermentable sugars
- High fermentationtemperature
- Low mashtemperature
- Underpitching
- Low O2 or FAN
- Yeast strain
- avoid largeamounts of sugars
- Lowerfermentationtemperature
- Increase mashtemperature
- Pitch sufficientyeast quantity
- Aerate wort prio rto piching
- Healthy Yeast
- Age
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Astringent
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Bitterness
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Astringent
Describe/Discuss EverAppropriate?
If so, what styles? How is itcaused?
How can it avoided/controlled?
- Dry, Mouthpuckering,unpleasant
- in mouthfeeland aftertaste
- tannic, tartsensationreminiscent ofgrape skins
No N/A - Extraction oftannins(overcrushing,oversparging)
- Alkaline mashor runoff water
- excessivehopping
- Polyphenolsfrom acetobacter
- Spices
- Dont overcrush
- Keep sparge templow
- Watch mash/runoffpH
- Reduce hopimmersion times
- Practice goodsanitation
- Reduce spiceadditions
Troubleshooting Off-flavors- Bitterness
Describe/Discuss Ever
Appropriate?
If so, what styles? How is it
caused?
How can it avoided/
controlled?
- will be tasted onthe back of thetongue and theroof of the mouth
Yes IPAs
Pales ales
English Bitters
- High AAUhops
- Lengthy hopstimes
- fermentationtemperature
- Use hops w ith loweralpha acids
- Reduce hop boil times
- Higher temperatureand quick fermentationdecrease bitterness
- filtration reducesbitterness
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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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Cloudiness
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Cooked Corn
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Cloudiness
Describe/Discuss EverAppropriate?
If so, whatstyles?
How is it caused? How can it avoided/controlled?
- in Appearance
- Cloudy, hazy
Yes Wheat Beers,Lambics,
American Wheat
Chill haze:- Insufficentconversion time
Permanent Haze:- excessive or h ightemperature sparge
- Bacterial/ wildyeast contamination- Poor , wrong, weakor mutated yeaststrains
- wheat malt
- Longer mash
- Use protein rest
- Use clearing agents
- Use filtration
- Reduce spargetemps
- Practice goodsanitation
- Use well-flocculatingyeast s train
Troubleshooting Off-flavors- Cooked Corn
Describe/Discuss Ever
Appropriate?
If so, what styles? How is it
caused?
How can it avoided/
controlled?
- DMS (dimethylsulfide)
- in Aroma andFlavor
- Vegetal(Sweet cookedcorn, celery,cabbage, parsnips)
- Shellfish oroyster-like inhigher amount
- PrecursorS-methyl-methionine (SMM)occurs naturally inPale malt, turns inDMS with heat,evaporates
Yes American LagersCream Ales
- Poor sanitation
- Covered boil
- not boiling wortfor at least anhour
- contaminatedyeast
- Over-spargingwith water below160 degrees
- Overnightcooling
- Underpitching
- Practice goodsanitation
- Open, rolling boil foran hour or more
- Fresh yeast culture
- Proper sparging
- Quick wort cooling
- high pitching rates
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Grassy
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Husky-Grainy
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Grassy
Describe/Discuss EverAppropriate?
If so, what styles? How is it caused? How can it avoided/controlled?
- in Aroma andFlavor
- Fresh-cut grass
- New-mown hay
Yes, as a hopcharacter
American Pale AleEnglish IPA
America IPAImperial IPA
- Poor quality malt- Poor s torage ofmalt
- Cracking grainswell in advance ofbrewing
- Some Englishand American hopvarieties
- Dry Hopping
- Oxidation o falcohols creating
hexanal andheptanal
- Good, fresh maltstored under airtightconditions
- Cracking grainsshortly before brewing
- Choose a differenthop
Troubleshooting Off-flavors- Husky-Grainy
Describe/Discuss Ever
Appropriate?
If so, what
styles?
How is it caused? How can it avoided/
controlled?
- in Aroma andFlavor
- Cereal- Grainy- Huskiness- Spent grains
Husky- Tannins fromgrain husks
Grainy- starches inbarley malt
No-Husky
Yes-Grainy
None
Light LagersPilsnersN. German AltBrown PorterRobust PorterDry StoutWheat beers
-Excessive graincrushing
- High Spargetemperature
- Excessive sparging
- High pH duringsparging (above 6.0)
- High mineralcontent in water
- Boiling grains
- Improper decoctionmashing
- Proper crush
- Lauteringtemperaturesbetween 164-170
- Proper spargeamounts
- Monitoring pH ofrunoff (keep pHbelow 6)
- Water appropriateto style
- Steeping adjunc tgrains below 170degrees
- Temp. contro lled orinfusion mash
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Low HeadRetention
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Phenolic
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Low Head Retention
Describe/Discuss EverAppropriate?
If so, whatstyles?
How is it caused? How can it avoided/controlled?
- Flat
- in Appearanceand Mouthfeel
Yes Lambics
High AlcoholBeers
- inadequateprotein rest
- insufficient ordeteriorated hops
- Dirty/oily/soapyglasses
- low-temperaturesaccharificationrest
-not using a one-hour boil
- Adequate protein rest
- Use hops with highalpha acids
- Use clean well-rinsedglasses
- High-temperaturesaccharification rest
- good one hour (open)rolling boil (to extract theisohumulones)
- Use cara-pils, crystalmalt, malto-dextrin, wheatmalts
- Lower alcohol bylowering the grist bill
Troubleshooting Off-flavors- Phenolic
Describe/Discuss Ever
Appropriate?
If so, what
styles?
How is it caused? How can it avoided/
controlled?
- in Aroma andFlavor
- Band-aid- Clove-like- Smoky
Chlorophenolics- Plastic- Medicinal
Yes Some Belgiansbeers
Smoke beers
Some Wheatbeer
- Wild yeast
- Impropersanitation
- Some malt types
- Some yeast strains
- Chlorophenols inwater
- Improper rinse ofchlorine sanitizers
- Oversparging;sparging above pH6.0; sparging above170 degrees
- Use pure yeast strains
- Practice goodsanitation
- Use clean malt
- Use yeast less proneto phenolic production
- filter tap water
- Use non- chlorinesanitizers
- Proper sparging whilemonitoring temperatureand pH
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Lightstruck
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Musty
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Lightstruck
Describe/Discuss EverAppropriate?
If so, what styles? How is itcaused?
How can it avoided/controlled?
- in Aroma andFlavor
- Skunky- Mercaptan- Sulfid ic (H2S)
- Ultraviolet ligh treacting withisomerized alphaacids
No None - Beer stored inclear or greenglass bottles
- Beer exposedto direct sunlightor ultravioletlight
- Store beer in Brownbottles
- Keep beer
Troubleshooting Off-flavors- Musty
Describe/Discuss Ever
Appropriate?
If so, what styles? How is it
caused?
How can it avoided/
controlled?
Oxidation of maltcompounds
- in Aroma andFlavor
- Musty- Cellar-like- Earthy
Yes Bire de Garde - Aeration of hotwort
- Aeration of beerduring bottling
- Quietly transfer o fwort/beer whensiphoning ortransferring
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8/11/2019 Off Flavor Flash
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Sherry-like
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Sourness
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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8/11/2019 Off Flavor Flash
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Troubleshooting Off-flavors- Sherry-like
Describe/Discuss EverAppropriate?
If so, what styles? How is itcaused?
How can it avoided/controlled?
Oxidation
- Sherry- Vinous- Leather- Woodsy- Wine-like- Paper-like- Old
- Accompaniedby hazelnut oralmond notes
Yes Barleywines
English Old Ales
- Oxidativeyeasts acting onhigher alcoholbeers createsaldehydes (ie.trans-2-nonenal)
- Use different yeaststrain
- Create less alcoho lby lowering grist bill
- Serve beer younger
- Ferment cooler
Troubleshooting Off-flavors- Sourness
Describe/Discuss Ever
Appropriate?
If so, what styles? How is it caused? How can it avoided/
controlled?
basic tastesensation
- in Aroma andFlavor
-perceived onsides on thetongue
- Tart- Sour- vinegar-likearoma
-
Yes WitbierLambicsFlanders AleBerliner Weisse
(optionalsourness)
American Wheator Rye, Dry Stout,Witbier andSaison
Poor sanitation
Acid-creatingBacterias(Lactobacillus,Pediococcus,
Acetobacter)
- Some yeaststrains
- Excessive acidrest
- Mashing too long
- Scratched plasticfermenter
- Storage at warmtemperatures
- Practice goodsanitation
- Choose a differentyeast
- Shorter acid rest
- Mashing for lessthan two hours
- Use glass carboy orstainless s teelfermenters
- Cool (
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8/11/2019 Off Flavor Flash
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Solvent-like
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
Sulfury/
YeastyMinnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Solvent-like
Describe/Discuss EverAppropriate?
If so, whatstyles?
How is it caused? How can it avoided/controlled?
- in Aroma andFlavor
- Pungent, acridaroma
- Harsh, burningsensation on thetongue, back ofthe throat
- Acetone-like- Lacquer-thinnerlike- Turpentine
- Ethyl acetate
No None - Wild yeastcontamination
- High fermentationtemperatures
- Lack of oxygen
- Underpitching
- Non-food gradeplastic equipment
- Good sanitation ofequipment
- Cooler fermentationtemperatures
- Proper wortoxygenation
- Pitch suf ficientyeast quantity
- only food-gradeplastic used
Troubleshooting Off-flavors- Sulfury/Yeasty
Describe/Discuss Ever
Appropriate?
If so, what
styles?
How is it caused? How can it avoided/
controlled?
- in Aroma andFlavor
- Rotten eggs- Yeasty- Meaty
Sulfit ic- SO2Struck match
SulfidicHydrogen sulfide(H2S)
Low level: Garlic,onion
High level: burntrubber, shrimp-like
No None - Bacterialcontamination
- Wild yeasts
- Yeast strain
-- old beer (yeastautolysis)
- Rapid temperaturechanges tofermenting wort
- Practice goodsanitation
- Good yeast strain
- Racking offsediment
- Cooling lagers nomore than 5 degreesper day
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Sweet
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
xxx
Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06
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Troubleshooting Off-flavors- Sweet
Describe/Discuss EverAppropriate?
If so, what styles? How is it caused? How can it avoided/controlled?
- Basic tastesensation
- taste perceivedprimarily at thetip of the tongue
- Due to thepresence ofreducing sugars
- Sugary- Syrupy
Yes - High levelsdesirable in moststrong ales andlagers
- Low levels inAmerican lightlagers and lambics
- Quickflocculating or Lowattenuating yeaststrain
- High-temperaturemash
- Addition ofdextrin malt, malto-dextrin, crystalmalt
- Addition oflactose or licorice
- Poor yeast health
- Prematurelagering
- Yeast strain withgood attenuation
- Low-temperaturemash
- Reduce the grain
- Reduce the amount
- Add yeast
nutrients, Properwort oxygenation
- Lagering, afterprimary fermentation
Troubleshooting Off-flavors- x
Describe/Discuss Ever
Appropriate?
If so, what styles? How is it
caused?
How can it avoided/
controlled?
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