How do you know apple taste like apple?
You were told, here, this is an apple, you tasted it, and now, you know what apple taste like.
There in lies the problem with homebrew off flavor identification, or desired favor identification.
Training your palate, your senses to "know" what a flavor is, requires a control, a known to train with.
Off flavors once identified correctly, and linked to a brewing process misstep can easily be corrected..
But what to do, when can not identify the off flavor?
In example, in my last 3 batches i have been dissatisfied with the results, while others have liked them, i find them to have flavors and feel that is not desirable.. likely it is something I'm doing in the process or recipe used.
15 beers since June, 10 have been good, 1 all but undrinkable (fusel alcohols due to high ferm temps), and 3 have a common flavor I "think" is sour..
One troubleshooting guide says this about sour / acidic
Sour/Acidic: Sensation generally perceived on the sides of the tongue sort of like with lemon juice or sour candy.
Introduction of lactobacillus, acetobacter and other acid forming bacteria.
I saw no sign of infection
Too much refined sugar.
none was used
Addition of citric acid.
none was used
Excessive ascorbic acid. (Vitamin C)
none was used
Mashing too long promotes bacterial growth and acid byproducts in mash
These were partial mash, 60 min. held strictly at 152-154 deg f
Bacteria in wort, fermentation.
Maybe, but no visible sign of infection, and no smells from wort or beer other than ..well beer.
Excessive fermentation temperatures promotes bacterial growth.
No.. ferm chamber temps were at the low end of yeast temp range.
Bacteria harbored in scratched surfaces of plastic, glass, stainless, improper welds, valves, spigots, gaskets, discolored plastic.
Maybe, but no visible sign of infection, and no smells from wort or beer other than ..well beer.
Use of wooden spoon in cooled wort or fermentation.
Nope, stainless steel, and spoon remains in starsan when not in the wort stirring
Storage at warm temperatures.
Nope, wort cooled from boil to 66~68 deg in under 18 min, yeast pitched and into a tempo controlled ferm chamber, then racked to kegs and into a keezer it gos, cooled to 2.2c
Unsanitary bottles or keg.
Maybe, but no visible sign of infection, and no smells from wort or beer other than ..well beer. I clean everything in C-Bright at the recommended dilution as measured by a digital scale. Anything that touches cooled wort or beer has been treated with starsan at the recommended dilution and time .
I thought it might be the local water, so last two batches (cottage ale, honey wheat ale) I used Ozark spring water.
Any ideas on guides / ways to better ID off flavors?
Any suggestions.. going under the assumption I ID'ed the flavor correctly (sour) and based on my responses above?
Thanks
You were told, here, this is an apple, you tasted it, and now, you know what apple taste like.
There in lies the problem with homebrew off flavor identification, or desired favor identification.
Training your palate, your senses to "know" what a flavor is, requires a control, a known to train with.
Off flavors once identified correctly, and linked to a brewing process misstep can easily be corrected..
But what to do, when can not identify the off flavor?
In example, in my last 3 batches i have been dissatisfied with the results, while others have liked them, i find them to have flavors and feel that is not desirable.. likely it is something I'm doing in the process or recipe used.
15 beers since June, 10 have been good, 1 all but undrinkable (fusel alcohols due to high ferm temps), and 3 have a common flavor I "think" is sour..
One troubleshooting guide says this about sour / acidic
Sour/Acidic: Sensation generally perceived on the sides of the tongue sort of like with lemon juice or sour candy.
Introduction of lactobacillus, acetobacter and other acid forming bacteria.
I saw no sign of infection
Too much refined sugar.
none was used
Addition of citric acid.
none was used
Excessive ascorbic acid. (Vitamin C)
none was used
Mashing too long promotes bacterial growth and acid byproducts in mash
These were partial mash, 60 min. held strictly at 152-154 deg f
Bacteria in wort, fermentation.
Maybe, but no visible sign of infection, and no smells from wort or beer other than ..well beer.
Excessive fermentation temperatures promotes bacterial growth.
No.. ferm chamber temps were at the low end of yeast temp range.
Bacteria harbored in scratched surfaces of plastic, glass, stainless, improper welds, valves, spigots, gaskets, discolored plastic.
Maybe, but no visible sign of infection, and no smells from wort or beer other than ..well beer.
Use of wooden spoon in cooled wort or fermentation.
Nope, stainless steel, and spoon remains in starsan when not in the wort stirring
Storage at warm temperatures.
Nope, wort cooled from boil to 66~68 deg in under 18 min, yeast pitched and into a tempo controlled ferm chamber, then racked to kegs and into a keezer it gos, cooled to 2.2c
Unsanitary bottles or keg.
Maybe, but no visible sign of infection, and no smells from wort or beer other than ..well beer. I clean everything in C-Bright at the recommended dilution as measured by a digital scale. Anything that touches cooled wort or beer has been treated with starsan at the recommended dilution and time .
I thought it might be the local water, so last two batches (cottage ale, honey wheat ale) I used Ozark spring water.
Any ideas on guides / ways to better ID off flavors?
Any suggestions.. going under the assumption I ID'ed the flavor correctly (sour) and based on my responses above?
Thanks
