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Refer to John Palmer's How to Brew chapter on off flavors in beer. He discusses various off flavors that are common, what causes them, and possible corrections so you don't run into the same issues in future batches. Based on the fruity flavor, you may have ester or chlorophenol issues. The esters can produce the fruity flavors and typically result from ...


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I feel like when this happens to one of my brews, the yeast has created a lot of harsh tasting alcohol and combined with the fruit base, it's reminds me of cough syrup. The best thing I can recommend is to let the batch age. There's a good reason why wine can take years before it becomes a good wine.


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This Wired article may help shed some light on wavelengths and bottle colour. http://www.wired.com/2013/03/physics-and-green-beer-bottles/ Amendment 1 Light in wavelengths of 350 nm to 520 nm (upper UV to mid-visible light) is known to cause skunky beer. Green bottles allow green light (520 nm to 550 nm) to pass through, whereas brown bottles (ranging ...


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I've never tasted acetaminophen, but the 130g of black malt is probably your culprit. I made a stout with a similar amount, and the resulting beer was acrid and unpleasant. Aging mellowed it a bit, but it never turned into what I'd call a pleasant beer. For what it's worth, the only roasted malts I use in my stouts are roasted barley, and a small amount of ...


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A long soak with a baking soda solution has worked for me in the past. I don't know what your measurements are, but I usually go of 1/3 to 1/2 cup into 6 gallons of hot water. Soak overnight, rinse and then another hot soak with my standard cleaner PBW (powdered brewery wash).


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I have brewed dozens and dozens of rye beers...maybe more than most people, and I have never encountered that. I'd say that either you're extremely sensitive to something about rye or you're misinterpreting the cause.


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I am going to answer this question myself, based on additional research. The list of columns in the question is complete. Also, the question has been edited to provide links for a source for each column. I will note that the Focus on Flavor column is often cited as a good study resource for the BJCP exam.



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