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 ...
I brewed a blonde ale with extract a little over a month ago. I fermented in primary for three weeks and have been bottle-conditioning for two weeks. I didn't take an OG, but the final gravity ...
I've added a bunch of sugar to brews before, upwards of 30% of the grain weight and I'm yet to get any cidery flavors. You always hear sugar causes cider, but all I've ever noticed is a thinner body. ...
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?
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 ...
This term pops up from time to time and it often cited as a reason to go to all grain. But maybe its because I don't really know what it tastes like. Do you believe in extract twang? How do you get ...
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 ...