Term
|
Definition
| A: aroma Ap: Appearance F: Flavor M: Mouthfeel |
|
|
Term
| Describe the Alcohol fault |
|
Definition
| Smooth, warming, hot (AFM) |
|
|
Term
| What causes the Alcohol fault? |
|
Definition
|
|
Term
| What feedback on the Alcohol fault? |
|
Definition
| Reduce the original gravity |
|
|
Term
| Notes on the Alcohol fault |
|
Definition
| Ethanol. Detectable above ~6% ABV. Should never be “hot” or unpleasant. Inappropriate in low- to moderate-ABV beers. Expected in big beers, but can be overdone - bigger isn’t necessarily better! |
|
|
Term
| What fault can you remove by reducing the original gravity? |
|
Definition
|
|
Term
| Describe the Astringent fault |
|
Definition
| Drying, puckering, lingering harshness (M). |
|
|
Term
| What causes the Astringent fault? |
|
Definition
| Mashing/steeping problem. |
|
|
Term
| What feedback on the Astringent fault? |
|
Definition
| If mashing/steeping: make sure grain particles aren’t carried into boil (don’t overcrush grain). Keep mash/sparge temp. below 170 °F. Keep mash/steep water below 5.8 pH |
|
|
Term
| Notes on the Astringent fault |
|
Definition
| Common problem in all-grain or partial mash beers. Often combined with chill haze. Less commonly due to excess hop additions. |
|
|
Term
| What fault can you avoid by keeping mash/sparge temperatures below 170°F? |
|
Definition
|
|
Term
| Drying, puckering, lingering harshness (M) describe what fault? |
|
Definition
|
|
Term
| Describe the Butter/Butterscotch fault |
|
Definition
| Butter, butterscotch, toffee, artificial butter, “movie popcorn.” (AF). |
|
|
Term
| What causes the Butter/Butterscotch fault? |
|
Definition
| Fermentation problem – yeast strain, yeast stress, incomplete Fermentation. |
|
|
Term
| What feedback on the Butter/Butterscotch fault? |
|
Definition
| Pitch more yeast. Oxygenate wort. Ferment at warmer temp. Ferment longer. Use (longer) diacetyl rest (for lagers). |
|
|
Term
| Notes on the Butter/Butterscotch fault |
|
Definition
| Diacetyl. OK at very low levels in most English ale styles & Irish red ale. Common sign of yeast stress, esp. some English ale strains. Insufficiently-conditioned Lagers often have both diacetyl and acetaldehyde. Note: Extreme kettle caramelization can be mistaken for diacetyl. |
|
|
Term
| What faults are associated with Diacetyl? |
|
Definition
| Butter/Butterscotch, Slickness |
|
|
Term
| Describe the Cardboard fault |
|
Definition
| Cardboard, inky, papery, “chemical” bitter, “solventy stale.” |
|
|
Term
| What causes the Cardboard fault? |
|
Definition
|
|
Term
| What feedback on the Cardboard fault? |
|
Definition
| Exclude oxygen at all phases of brewing process except yeast pitch. (Don’t splash or aerate mash runoff, wort or beer; Limit head space in fermenters/kegs or blanket with CO2). Good seal on bottle caps. Store beer cold. |
|
|
Term
| Notes on the Cardboard fault |
|
Definition
| Very common HB fault. At low levels “dullness” and reduced malt & hop flavor/aroma. Also see Sherry. |
|
|
Term
| Storing beer cold can reduce what faults? |
|
Definition
| Cardboard, Sherry, Brothy |
|
|
Term
|
Definition
| Canned corn, cooked corn, tomato juice (AF). |
|
|
Term
| What causes the Corn fault? |
|
Definition
|
|
Term
| What feedback on the Corn fault? |
|
Definition
| If mashing/steeping: Full, open rolling boil of 90+ minutes for Pils malt/corn adjuncts. Chill wort quickly at end of boil. |
|
|
Term
|
Definition
| DMS (dimethyl sulfide). OK at low levels for light lagers & pilsners. Common fault in HB beers made with Pils malt. Rarely due to excess corn adjunct grain. In dark beers can seem more Vegetal – more like canned tomatoes. |
|
|
Term
|
Definition
| Corn, Vegetal at high levels |
|
|
Term
| DMS is OK at low levels for what styles? |
|
Definition
|
|
Term
| Describe the Excessive Carbonation fault |
|
Definition
| Gushing bottle, excessively high head. |
|
|
Term
| What causes the Excessive Carbonation fault? |
|
Definition
| Infection, Improper bottle conditioning. |
|
|
Term
| What feedback on the Excessive Carbonation fault? |
|
Definition
| Reduce priming sugar if bottle conditioning. Make sure fermentation is complete before bottling. Review sanitation procedures. |
|
|
Term
| Notes on the Excessive Carbonation fault |
|
Definition
| High carbonation levels expected for some beer styles (Notably Belgian strong ales.) Long, slow gush + crisp sourness + thin body = Lactobacillus infection. Gush + smoky & plastic phenols + thin body = wild yeast infection. High carbonation can make head size and retention seem greater than it is. It can also increase perception of aromas, hop bitterness and “crisp” mouth texture, while reducing perceptions of malt sweetness and body. |
|
|
Term
| A long, slow gush + crisp sourness + thin body indicates what? |
|
Definition
|
|
Term
| A gush + smoky & plastic phenols + thin body indicates what? |
|
Definition
|
|
Term
|
Definition
| Poor head formation and retention. |
|
|
Term
| What causes the Flat fault? |
|
Definition
| Improper carbonation or packaging. |
|
|
Term
| What feedback on the Flat fault? |
|
Definition
| Increase priming sugar and/or add fresh yeast at bottling if bottle conditioning. Get good seal on bottles. Also see Thin Body. |
|
|
Term
|
Definition
| Notes: Low carbonation acceptable for cask-conditioned ales and a few aged beer styles (straight/unblended lambic, Old ale). Poor carbonation can also reduce aroma perceptions and make beer seem sweeter and fuller-bodied than it really is. |
|
|
Term
| Improper carbonation or packaging causes what fault? |
|
Definition
|
|
Term
| Describe the Floral fault |
|
Definition
| Geraniums, roses, etc. (AF). |
|
|
Term
| What causes the Floral fault? |
|
Definition
| Fermentation problem – yeast stress. |
|
|
Term
| What feedback on the Floral fault? |
|
Definition
| Pitch more yeast. Oxygenate wort. Ferment at cooler temp. Condition for longer time. Use different yeast strain. |
|
|
Term
| Notes on the Floral fault |
|
Definition
| Esters. Expected in English & Belgian ales, German wheat beers. Inappropriate in lagers. Common sign of yeast stress, esp. for English & Belgian ale strains. Sometimes found with solventy &/or spicy phenolic notes. Certain hop varieties can also produce floral notes, but they tend to be more herbal than sweet. |
|
|
Term
| What faults are associated with esters? |
|
Definition
|
|
Term
| Are esters appropriate for lagers? |
|
Definition
|
|
Term
| Are esters expected in English Ales? |
|
Definition
|
|
Term
| The Perfumy fault is also known as what? |
|
Definition
|
|
Term
| Describe the Fruity fault |
|
Definition
| Apple, pear, cherry, citrus, pineapple, etc. (AF). |
|
|
Term
| What causes the Fruity fault? |
|
Definition
| Fermentation problem – yeast stress. |
|
|
Term
| What feedback on the Fruity fault? |
|
Definition
| Pitch more yeast. Oxygenate wort. Ferment at cooler temp. Condition for longer time. Use different yeast strain. |
|
|
Term
| Notes on the Fruity fault |
|
Definition
| Esters. Different yeast strains produce different ester profiles. Apple, pear & cherry for English ale, “tropical fruits” and “Juicy Fruit gum” for Belgian ale, banana, vanilla and “bubblegum” for German wheat beers. Special BTM malt and/or oxidation can produce “dark/dried fruit” (e.g., dates, dark cherries, figs, prunes, raisins) in dark beers. Also see Sherry. |
|
|
Term
| Describe the Full Body fault |
|
Definition
|
|
Term
| What causes the Full Body fault? |
|
Definition
| Recipe, grains, fermentation – poor yeast sedimentation. |
|
|
Term
| What feedback on the Full Body fault? |
|
Definition
| Fine/filter yeast. If mashing/steeping: Reduce dextrin malts. Reduce wheat/oat/rye additions. Longer protein rest. Starch conversion rest at lower temp. |
|
|
Term
| Notes on the Full Body fault |
|
Definition
| Due to proteins and/or starches. Sometimes found with haze. OK in most beers made with wheat, oats or rye. Fuller body often associated with stronger beer styles - but not always. |
|
|
Term
| What fault can be avoided by a longer protein rest? |
|
Definition
|
|
Term
| Where does a protein rest occur? |
|
Definition
| Typically the first step in mashing |
|
|
Term
| What temperatures create the protein rest? |
|
Definition
| 113-127 °F (45-53 °C) range. |
|
|
Term
| Describe the Grainy fault |
|
Definition
|
|
Term
| What causes the Grainy fault? |
|
Definition
| Mashing/steeping problem. |
|
|
Term
| What feedback on the Grainy fault? |
|
Definition
| If mashing/steeping: make sure grain particles aren’t carried into boil (don’t overcrush grain). Keep mash/sparge temp. below 170 °F. Keep mash/steep water below 5.8 pH |
|
|
Term
| Notes on the Grainy fault |
|
Definition
| Common problem in all-grain or partial mash beers. Often combined with chill haze. Less commonly due to excess hop additions. |
|
|
Term
| Describe the Green Apple fault |
|
Definition
| Green apple, green leaves, latex paint, sour apple (AF). |
|
|
Term
| What causes the Green Apple fault? |
|
Definition
| Fermentation problem – yeast stress, incomplete fermentation. |
|
|
Term
| What feedback on the Green Apple fault? |
|
Definition
| Pitch more yeast. Oxygenate wort. Ferment at warmer temp., Ferment/condition longer. “Diacetyl rest” for lagers. |
|
|
Term
| Notes on the Green Apple fault |
|
Definition
| Acetaldehyde. Common problem in HB lagers. Insufficiently- conditioned lagers often have both diacetyl and acetaldehyde. Tastes/smells more like latex paint at high levels and/or in darker beers. Easily confused with Fruity and Sour - Acetic notes. |
|
|
Term
| What fault is caused by acetaldehyde? |
|
Definition
|
|
Term
|
Definition
| Hazy or opaque due to suspended material (Ap). |
|
|
Term
| What causes the Haze fault? |
|
Definition
| Many causes - Grains, dry-hopping, yeast, infection. |
|
|
Term
| What feedback on the Haze fault? |
|
Definition
| Fine or filter beer. For “chill haze” (haze which is visible only at cold temperatures) see Astringent. |
|
|
Term
|
Definition
| Haze acceptable/expected for many beer styles. Also see Astringent, Grassy, Metallic or Yeasty. |
|
|
Term
| Describe the Medicinal fault |
|
Definition
| Medicinal, mouthwash (AF). |
|
|
Term
| What causes the Medicinal fault? |
|
Definition
| Water &/or contamination by sanitizers. |
|
|
Term
| What feedback on the Medicinal fault? |
|
Definition
| Don’t use water straight from tap. (Dechlorinate or use filtered/reverse osmosis water). Thoroughly rinse chlorine-based sanitizers. |
|
|
Term
| Notes on the Medicinal fault |
|
Definition
| Common novice brewer mistake. Chlorophenols produced by yeast action + residual chlorine in wort. |
|
|
Term
| Chlorophenol causes what fault? |
|
Definition
|
|
Term
| Describe the Plastic fault |
|
Definition
| Chemical, plastic, “Band Aid” (AF). |
|
|
Term
| What causes the Plastic fault? |
|
Definition
| Fermentation problem – yeast stress. Infection - wild yeast. |
|
|
Term
| What feedback on the Plastic fault? |
|
Definition
| Ferment at cooler temperature. Pitch more yeast. Oxygenate wort. Review sanitation procedures. |
|
|
Term
| Notes on the Plastic fault |
|
Definition
| Phenolic. Common sign of yeast stress. Infection is usually found with smoky phenols, solventy notes, thin body &/or excessive carbonation. |
|
|
Term
| What faults are associated with phenol? |
|
Definition
|
|
Term
| Describe the Poor Head Formation/Retention fault |
|
Definition
| Head not well-formed or falls quickly (loses more than half its volume within 1 minute). |
|
|
Term
| What causes the Poor Head Formation/Retention fault? |
|
Definition
| Oils. Also see Flat &/or Thin Body. |
|
|
Term
| What feedback on the Poor Head Formation/Retention fault? |
|
Definition
| Use more hops. Clean equipment thoroughly to eliminate detergents & oils. Also see Feedback for Flat & Thin Body. |
|
|
Term
| Notes on the Poor Head Formation/Retention fault |
|
Definition
| Low head is often difficult to assess when sampling HB. |
|
|
Term
| Describe the Sherry fault |
|
Definition
Sherry, winy, vinous, “dark fruit” (AF).
Cause & Feedback: See Cardboard.
Notes: See Cardboard. Occurs in well-aged, strong (>6% ABV)
amber or dark beers. OK in strong dark ales (e.g., RIS, Belgian Dark
Strong, Old Ale). |
|
|
Term
| What causes the Sherry fault? |
|
Definition
|
|
Term
| What feedback on the Sherry fault? |
|
Definition
| Exclude oxygen at all phases of brewing process except yeast pitch. (Don’t splash or aerate mash runoff, wort or beer; Limit head space in fermenters/kegs or blanket with CO2). Good seal on bottle caps. Store beer cold. |
|
|
Term
| Notes on the Sherry fault |
|
Definition
| See Cardboard. Occurs in well-aged, strong (>6% ABV) amber or dark beers. OK in strong dark ales (e.g., RIS, Belgian Dark Strong, Old Ale). |
|
|
Term
| What faults are associated with oxidation? |
|
Definition
|
|
Term
| Describe the Slickness fault |
|
Definition
| Slickness on the tongue, creamy mouth texture (M). |
|
|
Term
| What causes the Slickness fault? |
|
Definition
| Cause: Fermentation problem – yeast strain, yeast stress, incomplete Fermentation. |
|
|
Term
| What feedback on the Slickness fault? |
|
Definition
| Pitch more yeast. Oxygenate wort. Ferment at warmer temp. Ferment longer. Use (longer) diacetyl rest (for lagers). |
|
|
Term
| Notes on the Slickness fault |
|
Definition
| Diacetyl. OK at very low levels in most English ale styles & Irish red ale. Common sign of yeast stress, esp. some English ale strains. Insufficiently-conditioned Lagers often have both diacetyl and acetaldehyde. Note: Extreme kettle caramelization can be mistaken for Diacetyl. |
|
|
Term
|
Definition
|
|
Term
| What causes the Smoky fault? |
|
Definition
| Infection – wild yeast or Burned wort/grains. |
|
|
Term
| What feedback on the Smoky fault? |
|
Definition
| Review sanitation procedures or stir boiling wort. Use thicker-bottomed boil kettle. If using decoction mash be careful to not scorch mash. |
|
|
Term
|
Definition
| Wild yeast infection is a common HB problem. It is usually found with plastic-like phenols, solventy notes, thin body &/or excessive carbonation. Scorched wort a rare problem, mostly found in extract beers. Scorched grains are an occasional problem for decoction mashed beers. |
|
|
Term
| What faults are associated with wild yeast? |
|
Definition
| Excessive Carbonation, Plastic ,Smoky |
|
|
Term
| Describe the Solventy fault |
|
Definition
| Acetone, lacquer thinner, higher alcohols (AF). Harsh, hot (M). |
|
|
Term
| What causes the Solventy fault? |
|
Definition
| Recipe, Fermentation - yeast stress. |
|
|
Term
| What feedback on the Solventy fault? |
|
Definition
| Ferment at cooler temperature. Pitch more yeast. Oxygenate wort. Reduce original gravity. |
|
|
Term
| Notes on the Solventy fault |
|
Definition
| Common sign of yeast stress, especially in strong (>6% ABV) beers. |
|
|
Term
| Describe the Sour - Lactic fault |
|
Definition
| Tart, crisp, sharp, yogurt-like sourness. (AF). |
|
|
Term
| What causes the Sour - Lactic fault? |
|
Definition
| Infection – Lactobacillus. |
|
|
Term
| What feedback on the Sour - Lactic fault? |
|
Definition
| Review sanitation procedures. |
|
|
Term
| Notes on the Sour - Lactic fault |
|
Definition
| Lactic acid. Hard to detect in aroma. Common HB fault. Often due to starting siphon hoses with mouth. Usually accompanied by thin body and long-lasting, slow gushing of Excess Carbonation from the bottle. Better be quick with the dump bucket and the paper towels! |
|
|
Term
|
Definition
| Clove, ginger, pepper, etc. (AF) |
|
|
Term
| What causes the Spicy fault? |
|
Definition
| Fermentation problem – yeast stress. |
|
|
Term
| What feedback on the Spicy fault? |
|
Definition
| Ferment at cooler temperature. Pitch more yeast. Oxygenate wort. Choose different yeast strain. |
|
|
Term
|
Definition
| Phenols. Common HB problem. Expected in Belgian ales & German wheat beers. |
|
|
Term
| What faults can be mitigated by oxygenating the wort? |
|
Definition
| Butter/Butterscotch, Floral, Fruity, Green Apple, Plastic, Perfumy, Slickness, Solventy, Spicy, Sweet |
|
|
Term
| Describe the Thin Body fault |
|
Definition
|
|
Term
| What causes the Thin Body fault? |
|
Definition
| Malt or mashing problems. |
|
|
Term
| What feedback on the Thin Body fault? |
|
Definition
| Reduce adjunct sugar additions. If mashing/steeping: Use (more) dextrin malt. Add a bit of wheat, oats or rye malt to grist. If mashing: Reduce or eliminate protein rest. Starch conversion rest at higher temp. |
|
|
Term
| Notes on the Thin Body fault |
|
Definition
| Common fault in extract beers attempting to imitate full-bodied styles usually brewed as all-grain/partial mash. |
|
|
Term
| Describe the Barnyard fault |
|
Definition
| Barnyard, goaty, horsey, horse blanket, leathery, sweaty. |
|
|
Term
| What causes the Barnyard fault? |
|
Definition
| Infection – Brettanomyces. |
|
|
Term
| What feedback on the Barnyard fault? |
|
Definition
| Review sanitation procedures. |
|
|
Term
| Notes on the Barnyard fault |
|
Definition
| Various organic acids produced by Brettanomyces. Often combined with low level acetic sour aroma/flavor. Rarely encountered except in aged or deliberately-infected beers. Very distinctive! |
|
|
Term
| What fault is caused by Brettanomyces? |
|
Definition
|
|
Term
| Horse Blanket is another name for what fault? |
|
Definition
|
|
Term
| Describe the Brothy fault |
|
Definition
| Autolysed yeast, MarmiteTM, meat broth, meaty, VegemiteTM, soy sauce, “umami” (AF). Fuller body, “filling” texture (M). |
|
|
Term
| What causes the Brothy fault? |
|
Definition
| Excessive age - dead “autolysed” yeast. |
|
|
Term
| What feedback on the Brothy fault? |
|
Definition
| Rack beer from yeast before packaging. Store beer cold. Don’t age beer so long. |
|
|
Term
| Notes on the Brothy fault |
|
Definition
| Amino acids released by dead yeast. Literally the same taste sensation as found in meat, cheese or other protein-rich foods. Acceptable at very low levels in well-aged strong dark beers (e.g. Old Ale). |
|
|
Term
| Describe the Cheesy fault |
|
Definition
| Blue cheese, “funky,” sweaty (AF). |
|
|
Term
| What causes the Cheesy fault? |
|
Definition
|
|
Term
| What feedback on the Cheesy fault? |
|
Definition
| Only use fresh, properly-stored hops. Store hops in the freezer in vacuum-sealed or CO2-filled sealed containers. |
|
|
Term
| Notes on the Cheesy fault |
|
Definition
| Isovaleric acid. Formed due to oxidation of hop bittering compounds. Has a very distinct, usually low-level, “Roquefort cheese” or “Ranch dressing” aroma and/or flavor. |
|
|
Term
| What fault is caused by Isovaleric acid? |
|
Definition
|
|
Term
| Describe the Grassy fault |
|
Definition
| Fresh-cut grass, green leaves, hay (AF). |
|
|
Term
| What causes the Grassy fault? |
|
Definition
|
|
Term
| What feedback on the Grassy fault? |
|
Definition
| Use fewer hops. Don’t use “wet” hops. Don’t use old/stale hops. |
|
|
Term
| Notes on the Grassy fault |
|
Definition
| Most common in dry-hopped beers, esp. wet-hopped. |
|
|
Term
| Describe the Mineral fault |
|
Definition
| Possibly bitter or salty (F). Dry, dusty, powdery, lingering aftertaste (M). |
|
|
Term
| What causes the Mineral fault? |
|
Definition
| Recipe, water – excess mineral additions. |
|
|
Term
| What feedback on the Mineral fault? |
|
Definition
| Reduce/eliminate water salt (i.e., “Burton” salt) additions. Use filtered/reverse osmosis water. |
|
|
Term
| Notes on the Mineral fault |
|
Definition
| Rare in Upstate NY, much more common in areas with very hard water. (Thanks to Upstate New York Homebrewers Association for much of the source material!) |
|
|
Term
| Describe the Metallic fault |
|
Definition
| Blood-like, “coiny,” coppery, iron, rusty, tinny (AFM). |
|
|
Term
| What causes the Metallic fault? |
|
Definition
Equipment problems – metal leached from plumbing or
fittings. |
|
|
Term
| What feedback on the Metallic fault? |
|
Definition
| Only ferment/condition in stainless steel, glass or plastic containers. Check welds/brazing/soldering. Properly passivate brass fittings. |
|
|
Term
| Notes on the Metallic fault |
|
Definition
| Mostly due to equipment problems. Rarely due to water brewed using bad plumbing or bad well water. |
|
|
Term
|
Definition
| Moldy, “cellar-like,” “damp basement” (AF). |
|
|
Term
| What causes the Musty fault? |
|
Definition
|
|
Term
| What feedback on the Musty fault? |
|
Definition
| Dry equipment before storing. Review sanitation procedures. Don’t leave plastic fermenters on wet/damp floors. Don’t use old grain. Store grain in cool, low-humidity environment in sealed containers. |
|
|
Term
|
Definition
| Rare in homebrew. Easily mistaken for Barnyard, Sulfury, Vegetal and/or other more pungent off-characteristics. |
|
|
Term
| Describe the Skunky fault |
|
Definition
| Skunky, light-struck (AF). |
|
|
Term
| What causes the Skunky fault? |
|
Definition
|
|
Term
| What feedback on the Skunky fault? |
|
Definition
| Protect wort & beer from fluorescent light and sunlight (cover fermenters, use brown bottles). |
|
|
Term
| Notes on the Skunky fault |
|
Definition
| Rare in homebrew. Ubiquitous in badly-handled “green bottle” import beers. |
|
|
Term
| Light-struck is another name for what fault? |
|
Definition
|
|
Term
| Describe the Sour - Vinegar fault |
|
Definition
| Harsh, lingering, vinegar-like (AF). Sometimes slimy, “ropey” appearance (Ap) and mouth texture (M). |
|
|
Term
| What causes the Sour - Vinegar fault? |
|
Definition
| Infection - acetobacter infection. |
|
|
Term
| What feedback on the Sour - Vinegar fault? |
|
Definition
| Review sanitation procedures. |
|
|
Term
| Notes on the Sour - Vinegar fault |
|
Definition
| Acetic Acid. Rare in HB, usually found with sulfury or vegetal notes and thin body. |
|
|
Term
| Describe the Sulfur fault |
|
Definition
| Rotten egg, burning matches, fecal, etc. |
|
|
Term
| What causes the Sulfur fault? |
|
Definition
| Infection – bacterial. Rarely excess sulfates in water or added sulfite preservatives. |
|
|
Term
| What feedback on the Sulfur fault? |
|
Definition
| Review sanitation procedures. |
|
|
Term
| Notes on the Sulfur fault |
|
Definition
| Hydrogen sulfide, sulfur dioxide and other sulfur compounds. Rare in HB, usually found with sour or other problems. Can be mistaken for Corn, Vegetal or Skunky (and vice-versa). |
|
|
Term
|
Definition
| Sugary, sweet (F), Cloying (M). |
|
|
Term
| What causes the Sweet fault? |
|
Definition
| Recipe, Grains – excess dextrin malts. Fermentation problem – incomplete fermentation. |
|
|
Term
| What feedback on the Sweet fault? |
|
Definition
| Pitch more yeast. Oxygenate your wort. Ferment longer. Ferment at warmer temperature. Avoid temperature swings which might shock yeast. Reduce or eliminate dextrin malts or non-fermentable sugars. If mashing: perform starch conversion rest at lower temperature. |
|
|
Term
|
Definition
| Poor attenuation might be accompanied by other signs of yeast stress (e.g., acetaldehyde, diacetyl) and excessively Full Body for style. |
|
|
Term
| What fault can be mitigated by pitching more yeast? |
|
Definition
| Butter/Butterscotch, Cardboard, Floral, Fruity, Green Apple, Plastic, Perfumy, Slickness, Solventy, Spicy, Sweet |
|
|
Term
| Describe the Vegetal fault |
|
Definition
| Cooked, canned, or rotten vegetable (asparagus, cabbage, celery, onion, parsnip, etc.) (AF). |
|
|
Term
| What causes the Vegetal fault? |
|
Definition
|
|
Term
| What feedback on the Vegetal fault? |
|
Definition
| Review sanitation procedures. |
|
|
Term
| Notes on the Vegetal fault |
|
Definition
| DMS (dimethyl sulfide) at high levels. Rare in HB. Usually combined with sour or sulfury notes. Also see Corn. |
|
|
Term
| Describe the Yeasty fault |
|
Definition
| Bread dough, rubbery, sulfury (AF). |
|
|
Term
| What causes the Yeasty fault? |
|
Definition
| Fermentation problem - incomplete fermentation and/or poor yeast sedimentation. |
|
|
Term
| What feedback on the Yeasty fault? |
|
Definition
| Rack beer off of yeast before packaging. Choose more flocculent (i.e., more likely to settle out of solution) yeast strain. |
|
|
Term
| Notes on the Yeasty fault |
|
Definition
| Often encountered if yeast cake at bottom of bottle is roused. |
|
|
Term
| What Fault is described as: Smooth, warming, hot (AFM) |
|
Definition
|
|
Term
| What Fault is described as: Drying, puckering, lingering harshness (M). |
|
Definition
|
|
Term
| What Fault is described as: Barnyard, goaty, horsey, horse blanket, leathery, sweaty. |
|
Definition
|
|
Term
| What Fault is described as: Autolysed yeast, MarmiteTM, meat broth, meaty, VegemiteTM, soy sauce, “umami” (AF). Fuller body, “filling” texture (M). |
|
Definition
|
|
Term
| What Fault is described as: Butter, butterscotch, toffee, artificial butter, “movie popcorn.” (AF). |
|
Definition
| The Butter/Butterscotch fault |
|
|
Term
| What Fault is described as: Cardboard, inky, papery, “chemical” bitter, “solventy stale.” |
|
Definition
|
|
Term
| What Fault is described as: Blue cheese, “funky,” sweaty (AF). |
|
Definition
|
|
Term
| What Fault is described as: Canned corn, cooked corn, tomato juice (AF). |
|
Definition
|
|
Term
| What Fault is described as: Gushing bottle, excessively high head. |
|
Definition
| The Excessive Carbonation fault |
|
|
Term
| What Fault is described as: Poor head formation and retention. |
|
Definition
|
|
Term
| What Fault is described as: Geraniums, roses, etc. (AF). |
|
Definition
|
|
Term
| What Fault is described as: Apple, pear, cherry, citrus, pineapple, etc. (AF). |
|
Definition
|
|
Term
| What Fault is described as: Chewy, creamy (M). |
|
Definition
|
|
Term
| What Fault is described as: Grainy, husky (AF). |
|
Definition
|
|
Term
| What Fault is described as: Fresh-cut grass, green leaves, hay (AF). |
|
Definition
|
|
Term
| What Fault is described as: Green apple, green leaves, latex paint, sour apple (AF). |
|
Definition
|
|
Term
| What Fault is described as: Hazy or opaque due to suspended material (Ap). |
|
Definition
|
|
Term
| What Fault is described as: Medicinal, mouthwash (AF). |
|
Definition
|
|
Term
| What Fault is described as: Blood-like, “coiny,” coppery, iron, rusty, tinny (AFM). |
|
Definition
|
|
Term
| What Fault is described as: Possibly bitter or salty (F). Dry, dusty, powdery, lingering aftertaste (M). |
|
Definition
|
|
Term
| What Fault is described as: Moldy, “cellar-like,” “damp basement” (AF). |
|
Definition
|
|
Term
| What Fault is described as: Chemical, plastic, “Band Aid” (AF). |
|
Definition
|
|
Term
| What Fault is described as: Head not well-formed or falls quickly (loses more than half its volume within 1 minute). |
|
Definition
| The Poor Head Formation/Retention fault |
|
|
Term
| What Fault is described as: Sherry, winy, vinous, “dark fruit” (AF). |
|
Definition
|
|
Term
| What Fault is described as: Skunky, light-struck (AF). |
|
Definition
|
|
Term
| What Fault is described as: Slickness on the tongue, creamy mouth texture (M). |
|
Definition
|
|
Term
| What Fault is described as: Burnt toast, scorched. |
|
Definition
|
|
Term
| What Fault is described as: Acetone, lacquer thinner, higher alcohols (AF). Harsh, hot (M). |
|
Definition
|
|
Term
| What Fault is described as: Tart, crisp, sharp, yogurt-like sourness. (AF). |
|
Definition
|
|
Term
| What Fault is described as: Harsh, lingering, vinegar-like (AF). Sometimes slimy, “ropey” appearance (Ap) and mouth texture (M). |
|
Definition
|
|
Term
| What Fault is described as: Clove, ginger, pepper, etc. (AF) |
|
Definition
|
|
Term
| What Fault is described as: Rotten egg, burning matches, fecal, etc. |
|
Definition
|
|
Term
| What Fault is described as: Sugary, sweet (F), Cloying (M). |
|
Definition
|
|
Term
| What Fault is described as: Thin body, watery (M). |
|
Definition
|
|
Term
| What Fault is described as: Cooked, canned, or rotten vegetable (asparagus, cabbage, celery, onion, parsnip, etc.) (AF). |
|
Definition
|
|
Term
| What Fault is described as: Bread dough, rubbery, sulfury (AF). |
|
Definition
|
|
