Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > learning to identify off tastes
Reply
 
Thread Tools
Old 10-09-2007, 02:45 PM   #1
BeerAg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Houston, TX
Posts: 152
Liked 2 Times on 2 Posts

Default learning to identify off tastes

So, I was thinking, there are a lot of off flavors that can make a beer not so great to the judging community.

What is the best way to go about learning to pick up on these tastes?

For instance, if I wanted to learn to detect diacetyl, what is the best way to identify it in beer?

Is there a commercial beer out there that is a huge diacetyl bomb?
Could I just make a small 1 gallon batch of beer and make is a diacetyl bomb on purpose?

Advice?


BeerAg is offline
 
Reply With Quote
Old 10-09-2007, 04:03 PM   #2
cruster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 14
Default

Per the BCJP exam study guide, you add any of the following to 12 oz. of a clean lager:

sour / acidic: lactic acid (1/3 tsp. of a solution consisting of 1/8 tsp. lactic acid and 3/8 tsp. distilled water)

sour / acidic: white wine vinegar (3/4 tsp.)

bitterness: iso-hop extract (1 to 2 drops)

sweetness: table sugar (1/4 tsp. dissolved in 1/2 tsp. water)

astringency: grape tannin (2 tsp. of a solution consisting of 1/8 tsp. tanning dissolved in 5 tbsp. water)

phenolic: chloroseptic (1/3 tsp. of a solution consisting of 1/8 tsp. chloroseptic and 3/8 tsp. water)

clovelike: clove solution (soak 8 cloves in 3 oz. of beer and add 4 tsp. to the lager)

sulfitic: potassium metabisulfate (1/2 tsp. of a solution consisting of a potassium metabisulfate tabled dissolved in 3 oz. of beer)

alcoholic: ethanol (2 tsp., or use 3 tsp. vodka as a substitute)

sherry-like: dry sherry (3 tsp.)

nutty: almond extract (1/8 tsp. of a solution consisting of 1/8 tsp. almond extract and 5/8 tsp. water)

papery / stale: expose beer to air, reseal, and keep at 100 F or warmer for several days

winey: white wine (2 tbsp.)

diacetyl: butter extract (4-5 drops)

estery: banana extract (6-7 drops)

lightstruck: expose commercial beer in green bottles to sunlight for 1-3 days


cruster is offline
 
Reply With Quote
Old 10-09-2007, 04:17 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,923
Liked 6207 Times on 4420 Posts
Likes Given: 1656

Default

Very nice reference, thanks!

As far as commercial examples of diacetyl, DMS, etc, there is this list I found: http://www.abgbrew.com/demo2/week1/s...ence_essay.htm
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote
Old 10-10-2007, 05:49 PM   #4
Dr Malt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Pacific Northwest
Posts: 287
Liked 13 Times on 13 Posts

Default

Just a note, some of the commercial beers listed with a particular flavor have changed significantly from the time of the writing of this reference so they may not have the described characteristic flavors. I did not see a date on abgbrew.com reference.

Dr Malt
Dr Malt is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Second AG was a learning experience drunkatuw All Grain & Partial Mash Brewing 6 12-10-2007 05:16 PM
The Value Of Re-Learning Kevin Dean General Beer Discussion 2 11-30-2007 04:46 PM
Still learning...question #3 barside laundry All Grain & Partial Mash Brewing 3 03-26-2006 09:28 PM
just learning uncle buck Extract Brewing 15 12-09-2005 04:00 AM
learning riddlebox General Beer Discussion 7 02-14-2005 07:01 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS