Flavor controls taste - one of the main human senses.

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6
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2answers
221 views

How do I determine where the off-flavors of my brew are coming from?

Is there a website I can visit that will describe where different off-flavors come from? For instance, if the beer tastes malty, fruity, or bitter, where can I go to determine why?
9
votes
3answers
344 views

What type of reference beer should I use for flavor doctoring?

I've been looking for resources on how to really taste some of the commonly referred to tastes out there. For instance, people say that phenols taste like band-aids. But I really have no clue what ...
8
votes
3answers
3k views

How do I achieve a nuttier flavor?

My most recent batch I tried almond extract, but I'm not getting the nuttiness I expected. I've heard using different malts can get different nutty flavors but how can I get a rich nutty flavor?
15
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13answers
14k views

What are the most citrusy hops?

Which hops do you guys find are the most citrusy? I'm looking to create a super-citrusy IPA, and have limited experience with most hops.
8
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2answers
1k views

What's the line between brown ale and porter?

Southern English brown ale, which I like, seems to differ from porter, which I dislike, by only a matter of degree. It just seems to be about the amount of specialty grains. Is there any other ...
6
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6answers
1k views

Alternative/Non-traditional Brewing Practices

Brew in a bag. No chill. Olive Oil aeration substitute. Overnight mashing. Batch Sparging. The list continues. These types of techniques are great and frequent areas of discussion in the home ...
14
votes
3answers
2k views

When should I add a vanilla bean?

My wife just kicked a bottle of vanilla extract. She bakes a lot and buys the good stuff that comes with a bean in it. I think i want to add the bean to my double-chocolate stout that's in the ...
4
votes
1answer
352 views

Modifying flavors during bottling?

Almost two weeks since brew day, hydrometer with the same reading everyday so I guess Sunday will be the bottling day. I've tried a bit of the beer after taking out some for measurement purposes. ...
5
votes
3answers
2k views

Belgian candi sugar v. Table sugar

I am planning a Belgian Dubbel for an upcoming session. Many recipes make use of belgian candy sugar and there are some very nice syrups available now. But I was wondering if there really was a ...
3
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2answers
5k views

Secondary flavoring of a stout using chocolate and coffee, how much to use?

I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
7
votes
1answer
300 views

Victory v. Biscuit malt

Are there flavor differences between these two malts? How can each be described? I have used them both but often in complicated recipes, and never side by side for comparison. How is each produced?
4
votes
3answers
1k views

Munich and Vienna Malts - Dullness

I don't have a whole lot of experience (I've been brewing all-grain for less than a year) but I've found that every beer I've made with Munich or Vienna malt (usually 2 - 4 pounds in a 6-gallon batch) ...
3
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1answer
2k views

What flavor does rye impart to beer?

Can someone describe the flavor that beer made partly with rye adds to beer?
3
votes
2answers
564 views

What could cause an earthy flavour in beer?

I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very ...
3
votes
1answer
189 views

Opinions on base malt: Prairie Malt from Biggar, Sask.

I'm wondering if any of you have any opinions on a base malt called "Prairie Malt", made by Prairie Malt Limited of Biggar, Saskatchewan (Canada). There's something in the flavor of some of my beers ...
7
votes
3answers
3k views

How much chocolate extract should I use?

The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate ...
14
votes
2answers
280 views

What is “well attenuated maltiness”?

I am studying to become a BJCP judge. I was reading through Style 2a German Pilsner and saw something in the flavor profile that I didn't quite understand thoroughly. It says Moderate to ...
0
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7answers
676 views

What are your favorite additives?

What's your favorite thing you add to your brew? chocolate fruit spices etc. I'm mostly interested in additives combined after primary fermentation, but flavors from any stage would be ...
11
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3answers
1k views

What is a “biscuit”?

When reading about malt and beer flavors, I often come across words like "biscuity" and "biscuitlike". Where I live (Western Canada) "biscuit" is a somewhat ambiguous term, and is not used much. ...
5
votes
3answers
938 views

What is the distinctive flavor in Warsteiner Premium Verum?

To me, there's a really distinctive flavor in Warsteiner Premium Verum. I get a ton of it in Warsteiner, a fair bit in Beck's, and a bit in Pilsner Urquell. I'm quite sure the thing I'm tasting is ...
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vote
2answers
1k views

CaraBohemian malt

I just got back from a trip to the brew shop to get some stuff. They had a couple new malts I haven't heard of before. One was this CaraBohemia malt. It had an SRM of around 70L and was described ...
5
votes
2answers
234 views

Detecting differences in the type of whiskey used to soak oak

I'm about to add oak chips to my scotch ale. I was thinking about what sort of scotch to soak the chips in before hand. And then I thought, how much does it really matter? At what point can one tell ...
4
votes
2answers
345 views

Cocoa Nibs for Chocolate Flavorings

What is the best way to use cocoa nibs? Do you crush them, crack them leave them whole? Steep and remove pre-boil, leave in boil, add at flameout? Add them only during secondary? How long?
3
votes
1answer
846 views

Weed Aroma/Flavor?

I have noticed in some beers, (nugget nectar, dbl. trouble, founders harvest and sublimely self-rightous ale in particular) an aroma/flavor of marijuana. I think Columbus/Tomohawk hops have somthing ...
3
votes
1answer
441 views

Quantifying the level of hoppiness in a beer

Does anyone know of some sort of measurement for the hoppiness of a beer? Late hop additions don't add much to the bitterness (IBUs) but they can add tons of hop flavor. Is there some way to ...
6
votes
2answers
1k views

What is cold steeping?

What is cold steeping specialty grains all about? How do I do it? What does 'cold' really mean? How long does it take? Advantages and disadvantages?
3
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2answers
329 views

Why did my Oktoberfest turn out so light?

I recently did my first batch of beer: Oktoberfest (True Brew kit). Brewed up the wort, fermented and bottled to a T. When it came time to open I was immediately encouraged by great aroma, great ...
5
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3answers
1k views

Why does my beer taste like bacon?

I recently brewed an oatmeal stout that has distinct bacon notes to it, both in the nose and in the flavor. What could be causing these flavors? This bacon-ness isn't disagreeable; it's actually ...
5
votes
4answers
421 views

How can I achieve smokey flavours?

I'm only just getting started with homebrewing however I have a longer term goal of going all-grain and brewing a porter with a distinctly smokey flavour to it. Something similar to the flavours ...
3
votes
3answers
976 views

Melanoidins in beer

Where do melanoidins come from in beer? What characteristics do they bring to beer?
6
votes
4answers
1k views

Taste Test for Stale Beer

I am curious to know what stale beer really tastes like. For me I can read about what certain off flavors are supposed to taste like. However, taste and flavor can be so subjective its hard to ...
4
votes
4answers
2k views

How to Add Cocoa

I want to add cocoa or chocolate to a beer, but cocoa powder isn't very soluble in water. What methods/alternatives do I have? I prefer to avoid extracts, if possible. I don't think I can find nibs ...
7
votes
2answers
2k views

Malt flavor profiles

Does anyone know a good comprehensive resource to compare different base and specialty grains and their resulting flavor profiles?
4
votes
2answers
178 views

Rauchbier smoke source

What is the difference between using a nice smoked malt vs. maybe using some liquid smoke for making Rauchbier? Can you detect the difference in complexity? Is smoked fruit woods (apple, cherry) ...
6
votes
3answers
284 views

What is a session beer?

What is the accepted OG and ABV of a session beer? What other qualities does a session beer possess?
4
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1answer
700 views

Does filtering beer strip flavor, aroma and/or color?

In the quest for super clear beer (and increase shelf stability) some brewers like to filter their beer. What impact does it have on flavor, aroma and color? Which aspects of flavor (hops only, malt ...
9
votes
1answer
340 views

Adding Oak Flavor/character to beer

Short of buying an oak barrel, what forms of oak are available to the homebrewer for getting oak into yuor beer? Are they available with different levels of toast? Are some forms easier to sanitize ...
12
votes
3answers
4k views

Using honey in beer

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry malt extracts, raw ...
5
votes
1answer
636 views

Fermenter Heating Belt

Is it worth using? I was thinking of getting one to use on my first fermenter for a german weissbier so that the yeast flavour and aroma is more present in the final result. By how many degrees does ...
2
votes
2answers
196 views

Does your beer have a “house” flavor?

I identify "house" flavor as a similar flavor that carries across several different styles of beer from the same brewery. What parts of the brewing process or ingredients lend to "house" flavor the ...
8
votes
4answers
3k views

preparing fruit for secondary

What is the best method for preparing different fruits for fruit additions into secondary fermentors? There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...
7
votes
1answer
1k views

Skunking beer process

How fast does beer skunk, in the bottle or out? I have heard people claim their IPA gets skunky in the glass as they drink it on the sunny patio. I have also left a sixer of beer on a shelf on my ...
4
votes
2answers
2k views

WLP001 v. WLP051

WhiteLabs provides these two great American Ale yeast strains (among others). WLP051 (California Ale V yeast) and WLP001 (California Ale Yeast) What are the differences in these two strains and what ...
11
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2answers
428 views

What is attentuation?

What is attentuation? How does it effect beer flavor and quality? How is is calculated and why do I need to know it?
6
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5answers
179 views

Help With Hops…

I generally understand the grain side of things, but I can't get my head around hops. Given the variety and choice, how do you go about selecting what hops to use and how much of each hop...? Are ...
9
votes
2answers
1k views

Steeping Specialty Grains

What is the proper procedure for steeping specialty grains while extract brewing? Temp, time, grain bags or not.
4
votes
1answer
282 views

Using hops after fermentation

Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
8
votes
2answers
1k views

Munich and Vienna Malt

How do these two malts differ? I can find sources at times with slightly different colors and I know there must be flavor differences. I was wondering if anyone could shed light on how the two are ...