Flavor controls taste - one of the main human senses.

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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) ...
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2answers
299 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 ...
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1answer
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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 ...
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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 ...
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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. ...
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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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1answer
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What flavor does rye impart to beer?

Can someone describe the flavor that beer made partly with rye adds to beer?
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368 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 ...
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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.
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464 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 ...
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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 ...
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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 ...
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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 ...
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Why do all my beers taste better after having aged for a couple months?

My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...
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3answers
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Melanoidins in beer

Where do melanoidins come from in beer? What characteristics do they bring to beer?
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Triple Fermented?? But Why?

Some beers claim to be triple fermented, meaning that after primary fermentation, more fermentables are added at the start of secondary, and then the brew is bottle-conditioned, resulting in three ...
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4answers
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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 ...
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What hops provide the guava-like taste of some IPAs?

IPAs like Bear Republic's Racer 5 and Coronado Brewing Company's Islander IPA have a distinct guava-like scent and flavor character. Is there a particular variety of hops that produces this, or is it ...
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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 ...
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2answers
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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?
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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 ...
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2answers
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Malt flavor profiles

Does anyone know a good comprehensive resource to compare different base and specialty grains and their resulting flavor profiles?
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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) ...
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What is a session beer?

What is the accepted OG and ABV of a session beer? What other qualities does a session beer possess?
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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 ...
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1answer
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What is a hopback?

How do you use it? What does it do? Do you pass finished wort through it hot or cold?
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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?
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1answer
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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 ...
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1answer
479 views

What is different between American Oak and French Oak?

What other "nationalities" of Oak are used in brewing?
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1answer
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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 ...
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212 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 ...
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2answers
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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 ...
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4answers
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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 ...
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4answers
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Fruit for fruit beers

What are the best fruits for brewing fruit beers? Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya. Which fruits have flavor ...
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Using Multiple Strains of Yeast in the Same Batch?

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
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Flavor extracts - add to secondary or add during bottling?

What are the pros and cons of adding flavor extracts (fruit, chocolate, what have you) at bottling time versus adding them to the secondary? Does it make a difference? Is there a trade-off between ...
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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 ...
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5answers
871 views

Why does my cream ale taste like a witbier?

Imagine my surprise when I opened a bottle of my cream ale and found that it had picked up a clove-y flavor reminiscent of a wheat beer. It's not even presented as a risk in the BJCP guidelines for ...
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1answer
905 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 ...
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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?
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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 ...
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2answers
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Should I worry about CFLs (Compact Fluorescent Lamps) skunking my beer?

Particularly when racking from primary to secondary and then again into the keg.
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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 ...
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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 ...
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1answer
292 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 ...
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1answer
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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 ...
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1answer
665 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 ...
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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 ...
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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 ...
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3answers
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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 ...