Seabee John

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I've done a fair amount of reading and a little bit of brewing (a dozen or so batches including a few AG) And I've often seen terminology like "off flavors" or "astringent" and the like used. So far I brew beer that falls into two categories 1. that worked... & 2. not so much... I know I've tasted "bad" before, but I don't really know what kind of "bad" it was. It's hard for a noob to know what he's tasting without having an experienced brewer there to point it out and say things like ... (that's a "HSA" off flavor) or (no off flavors here...you just suck at brewing!)

Here's a challenge: Label the bad flavor and then describe it so I've got something to compare my mistakes with.

It's either that or I get addresses and start fedex'n all over the place.
anyone help me out?

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North Saint Paul Brewshack
Kegged/Drinking:Nihilistic Integrity - Black IPA, #1 BIAB pale ale, Bells Two Hearted - yes a keg of the real stuff
Kegged/Conditioning:Wally N Seans Braggot, Emerald Eyes - Irish Red, Atomic Tsunami - brown
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chase

Recipes 

We'll ask you to do that only when you make good beers.

I've frequently wished there was a good source of information like this. Maybe this thread will become that source.

I've only had one beer that I know was infected. And, oh my god, it was awful! I don't have the words to describe it fully. Here's a start though: sour like bad milk or vomit, and solventy like paint-thinner.

I was pretty drunk when I opened the beer and had been drinking a big IIPA. So my palate was kind of numb, thankfully. I only got one swig into my mouth before it came right back out. It was that horrible.

However, different infections will likely have different flavors and intensities.

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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

Yooper

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Orfy has posted an off-flavor chart that is really helpful. I 'll see if I can dig it up.

Edit- found it: http://brewingtechniques.com/library/backissues/issue5.6/flavorwheel.html

Also, about 1/2 way down this page is a good description of off-flavors:

http://www.bjcp.org/study.html#trouble

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

Seabee John

Recipes 

Yoop,
You're the best. That exactly what I was looking for! Thanks.

__________________
North Saint Paul Brewshack
Kegged/Drinking:Nihilistic Integrity - Black IPA, #1 BIAB pale ale, Bells Two Hearted - yes a keg of the real stuff
Kegged/Conditioning:Wally N Seans Braggot, Emerald Eyes - Irish Red, Atomic Tsunami - brown
Primary:empty

david_42

Recipes 

I'm lucky living where I do. I attended an off-flavor seminar at Oregon State. You might look around for BJCP classes, the seminar I went to was part of the BJCP class, but there were a few open slots, so let others buy their way in. I discovered there are some problems flavors/aromas I can't even detect.

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zoebisch01

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Damn I wish our Uni had more interest in brewing. Ice cream and Agriculture, yes, brewing (tmk) no.

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Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

fifelee

Recipes 

This is a great resource I have bookmarked for doctoring beers to identify flavors.
http://www.msu.edu/user/jundtdus/beer_doctoring.htm

Some other good links:
http://www.howtobrew.com/section4/chapter21-2.html
http://www.brew-monkey.com/brewschool/beerwheel.php
http://www.alabev.com/taste.htm
http://byo.com/referenceguide/troubleshooting/

homebrewer_99

Recipes 

The last one I attended was a homebrew club meeting...lots of bad beers out there and they just don't know it...

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HB Bill