amitche1

Recipes 

I have always thought that Blue Moon tastes a bit like soap. I learned that it's the coriander when I was messing around with recipes on my own. It's not really an off-flavor, but I thought I would chime in to help the flavor identification effort.

dontman

Recipes 

I find coriander to be slightly metalluc to my palate. Not offensive at all but just that hint back there. I also get that from cilantro.

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

chase

Recipes 

The problem I have now, is that so many beers I used to enjoy, are no longer enjoyable because my palette has become sensitized to these "off" flavors. Which sucks. As you guys mentioned, beers like anchor steam become so offensive to my tongue, I just can't choke it down.

One flavor I learned early on is what infected beer tastes like. Uuck! Plew! Spit spit spit.
New brewers ask all the time if they have infected beer if they detect some slightly off flavor. If you have infected beer, you can smell that funk from a mile away.

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1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale

jacksonbrown

Recipes 

I sampled a first-time homebrew made by a friend of a friend, and that was the first time I was clearly able to detect diacetyl. It was a clear butterscotch flavor, and very unpleasant. Also, at a new years eve party I had a New Castle that was skunked!! I know clear bottles are a great way to skunk a beer, but this was the first time I've ever had a NC that tasted this bad. Maybe my buddy left them out in the cold day air to cool. It was gross!

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Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale

TampaTim

Recipes 

I just had some Lagunitas Maximus (bomber) last week. Undrinkable. It was vinegary, sharp, and, and, and, just awful. (I like Lagunitas' stuff.) The last three offerings all tasted the same. Like crap, and vinegar.

For lack of a better beer at the golf course Saturday, I was offered a Coors Light. Of all the things to taste Diacetyl in, that'd be the last one I'd expect to find it in.

Zymurgrafi

Recipes 

I use Wyeast 2112 California Lager with a starter. Ferment at 60F for 3 weeks and keg, then cold condition in the mid 50's for a couple of weeks. Nor sure there is a dry yeast that will give you the effect of a STEAM (tm) beer.

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sláinte!

Bristle Bros. Brewing

BrewInATL

Recipes 

People think I am crazy and I can't really place it, but I find Heineken completely undrinkable. I would rather drink Budweiser.

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jamesrm

Recipes 

I hate Heineken. One of the few beers I just won't drink. Which brings up a good point, what is its flavor profile?

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Check out the Tennessee Brewers Club!

On Tap:
1. Edwort's Haus Ale
2. 312 Fruity

Fermenting:
1. Something Like Stella
2. Bohemian Pilsner - Silver Medalist
3. Edwort's Robust Porter

Conditioning
1. 40 gallons 2007 Muscadine Wine
2. Honkers Ale Clone from BTW Thread
3. El Dictator IIPA
4. Oktoberfest

Germey

Recipes 

Are we talking Heineken in a bottle, draft, or can? The first is almost always skunked, the last two are excellent European lagers.

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Irish Honey Red
Admiral Nelson RIPA

BrewInATL

Recipes 

Bottled. I've tried it on draft but it's been years and I really don't recall. Same with the can.

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