Off Flavor Flash

Embed Size (px)

Citation preview

  • 8/11/2019 Off Flavor Flash

    1/22

  • 8/11/2019 Off Flavor Flash

    2/22

    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

  • 8/11/2019 Off Flavor Flash

    3/22

    Astringent

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Bitterness

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    4/22

    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

  • 8/11/2019 Off Flavor Flash

    5/22

    Buttery

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Cardboard

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    6/22

  • 8/11/2019 Off Flavor Flash

    7/22

    Cloudiness

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Cooked Corn

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    8/22

    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

  • 8/11/2019 Off Flavor Flash

    9/22

  • 8/11/2019 Off Flavor Flash

    10/22

  • 8/11/2019 Off Flavor Flash

    11/22

    Grassy

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Husky-Grainy

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    12/22

    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

  • 8/11/2019 Off Flavor Flash

    13/22

    Low HeadRetention

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Phenolic

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    14/22

    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

  • 8/11/2019 Off Flavor Flash

    15/22

    Lightstruck

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Musty

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    16/22

    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

  • 8/11/2019 Off Flavor Flash

    17/22

    Sherry-like

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Sourness

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    18/22

    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 (

  • 8/11/2019 Off Flavor Flash

    19/22

    Solvent-like

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    Sulfury/

    YeastyMinnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    20/22

    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

  • 8/11/2019 Off Flavor Flash

    21/22

    Sweet

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

    xxx

    Minnesota Home Brewers Association: Sean P. Hewitt 1/26/06

  • 8/11/2019 Off Flavor Flash

    22/22

    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?

    - - -