New to all grain, have a few batches under my belt. Sent a beer off to my first competition- Not nearly as good as I hoped but I entered for the criticism and I hope to learn from it. Anyway, one of the comments on my scorecard (I entered a pale ale) was "Strong hop flavor on first sip, harsh, catty".. I understand harsh and strong, but catty?" Another judge mentioned there was a strong smell of "urea" which he suspected was hop nose, but said it was unpleasant..
Can ayone help me out on the catty and urea terminology? I am suspecting a cat pissed in my beer....just kidding, but really, whats the deal with "catty"
EDIT: Well, I did some homework and found out that catty is associated with oxidation.. Who knew..... Guess I'll work on that! Thanks