An undesired flavor in the final beer. The flavor may be undesirable in any style, such as soapiness, harsh astringency, or may be out of place in the style being brewed, such as fruitiness or diacetyl in a lager.

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3answers
233 views

Bad smell in pump tubing

I recently upgraded from relying on gravity to a pump to transfer wort. After the first use (an IPA), the thermoplastic tubing that I used has a distinctive smell that I attribute to the hot hop ...
4
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2answers
482 views

Off-flavors from bottle conditioning, but not kegging

I have brewed some 20l batches where I have kegged half in a 9l corny keg, and bottled the rest with sugar for priming (plain white sucrose). In a couple of these batches the kegged beer has been ...
4
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2answers
572 views

How to prevent astringency?

My last few beers (all grain) have been a little astringent--there's a dry, almost chalky aspect to the beer. What are some things I should do to bring the astringency down?
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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 ...
3
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3answers
1k views

My beers are with a slight acid taste after the few first sips. What could be wrong?

So far I have brewed 5 times. First went perfect, though it was the first time I was using my kit and the grains were already ground. Second and third batches went wrong. My concern is with the last ...
3
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1answer
697 views

Chloramine effects in small quantities

I'm curious what effect (if any) chloramine-treated tap water has when used in small quantities, such as a yeast starter or when boiled with priming sugar to use a priming solution. My municipal water ...
9
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3answers
325 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 ...
7
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2answers
1k views

My beer tastes like green apples.

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 ...
3
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1answer
182 views

How much sugar does it take to get “cidery” off flavors.

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. ...
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2answers
219 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?
6
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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 ...
5
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4answers
2k views

What is Extract Twang?

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 ...
4
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5answers
674 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 ...