BeerBorg

I thought I saw someone on the borg mention a kit that demonstrates the off flavors that beer can have.
Is there something like this out on the market?
I would like to learn what these things are so that I can identify them in my beer. I think my latest Moose Drool has a butter scotch taste but Im not sure I can tell what other people mean when they say that a beer has that or any other off flavor .

http://www.howtobrew.com/section4/chapter21-2.html

That page is a list of common off flavors. Buttery popcorn or butterscotch flavor is due to diacetyl. It is often produced in a regular fermentation, but underpitching yeast can cause an excess of diacetyl, and so can bacterial infection. Diacetyl is usually cleaned up by the yeast after initial fermentation, but if you've underpitched or have an infection, yeast might produce more diacetyl than it can clean up and thus leave the flavor in the beer.

I've read that, in general, women have a more refined sense of taste than men. (Just ask them) I have my wife sample all my brews, she can detect things I cannot.

I just not sure if what I think is butter scotch is really butterscotch.

John Sand wrote:I've read that, in general, women have a more refined sense of taste than men. (Just ask them) I have my wife sample all my brews, she can detect things I cannot.

This one has a pretty strong off flavor. It's my first all grain and had a lot of problems but the fermentation seemed like it was not high or varying in temperature. I have a temperature controlled mini fridge.

What type of yeast did you use, when is the expiration (or production) date, and how big a batch did you brew?

I brewed 2.4 size batch and used I smack pack of London 1968.
I hit a final gravy of 1.014 ( the estimate was 1.016 )

I was just thinking that my process of adding DME to reach my final gravity might be what is causing infections.
I added it right at the end of the boil. I didn't boil it for a more than a few minutes. Could that be the source of my bad batches of brews?

might be, but i would think 5 min actual boiling might be enough. assuming everybody is as slow as i am. it takes me close to another 5 min before i'm ready to move my pot to the ice bath. so i guess ymmv.

Banjo-guy wrote:I thought I saw someone on the borg mention a kit that demonstrates the off flavors that beer can have.
Is there something like this out on the market?
I would like to learn what these things are so that I can identify them in my beer. I think my latest Moose Drool has a butter scotch taste but Im not sure I can tell what other people mean when they say that a beer has that or any other off flavor .

The only kit that I'm aware of is from the BJCP and Siebel Institute. The kits are free if you are taking part in the BJCP Exam process, or you can order one for $50 if you are a BJCP member holding the rank of Recognized or higher. Here is the link for more info.

BJCP Flavor Kits

Your bringing it back to a full boil and then counting the minutes from there? Or starting when you add it?

I do my late additions with 10 minutes left in the boil and then return it to a boil and boil for 10 minutes. That assures the beer is at or above pasteurization temperature for 15-20 minutes by the time I'm done messing with it.

mashani wrote:Your bringing it back to a full boil and then counting the minutes from there? Or starting when you add it?

I do my late additions with 10 minutes left in the boil and then return it to a boil and boil for 10 minutes. That assures the beer is at or above pasteurization temperature for 15-20 minutes by the time I'm done messing with it.

As soon as I add it. Total time ... About 5 minutes .
I think I found my problem.