Difference between revisions of "Troubleshooting"
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'''Alcoholic:''' A warm prickly sensation in the mouth and throat. | '''Alcoholic:''' A warm prickly sensation in the mouth and throat. | ||
− | + | *Increase Fermentable sugars through use of malt or Adjuncts. | |
− | + | *Healthy and Attenuattive yeast strains | |
− | + | *Within the general 145-158 degree F range of mashing temperatures the lower mash temperature produce more fermentables, thus more resulting alcohol. | |
− | + | *Aeration of wort before pitching aids yeast activity. | |
− | + | *Fusel (solvent-like) alcohols are procuded at high temperatures | |
− | + | *Age and oxidation will convert some of the ethanol to higher solvent like alcohol. | |
'''Bitter:''' A sensation generally percieved on the back of the tongue, and sometimes foof of the mouth, as with caffeine or hop resin. | '''Bitter:''' A sensation generally percieved on the back of the tongue, and sometimes foof of the mouth, as with caffeine or hop resin. | ||
− | + | *High: Black and roasted malts and grains | |
− | + | *High: Great amounts of boiling hops | |
− | + | *High: Alkaline water can draw out bitter components from grains | |
− | + | *High: Effective boiling of hops | |
− | + | *Low: High fermentation temperatures and quick fermentation rates will decrease hop bitterness | |
− | + | *Filtration can remove some bitterness. | |
'''Body:''' Not a flavor but a sensation of viscosity in the mouth as with thick (full body) and thin (light body)beers. | '''Body:''' Not a flavor but a sensation of viscosity in the mouth as with thick (full body) and thin (light body)beers. | ||
− | + | *Full: Use of Malto-dextrin, dextrinous malts, lactose, crystal malt, caramel malt, dextrin (CaraPils) Malt | |
− | + | *Thin: Use of highly fermentable malt | |
− | + | *Thin: Use of enzymes that break down carbohydrates in mash, fermentation or storage. | |
− | + | *Full: High Temperature Mash | |
− | + | *Low: Low Temperature mash | |
− | + | *Low: Age will reduce body | |
− | + | *Low: Wild Yeast and bacteria may reduce body by breaking down carbohydrates | |
'''Diacetyl:''' Butter or butterscotch flavor. | '''Diacetyl:''' Butter or butterscotch flavor. | ||
− | + | *High Levels: Unhealthy, non-flocculating yeast | |
− | + | *High Levels: Not enough soluble nitrogen-based yeast nutrient in wort. | |
− | + | *High Levels: Not enough oxygen in wort when pitching yeast | |
− | + | *High Levels: Bacterial contamination | |
− | + | *High/Low: Yeast strain will influence production of diacetyl | |
− | + | *High Levels: Excessive use of adjuncts such as corn or rice, deficient in amino acid (soluble nitrogen-based nutrients) | |
− | + | *High Levels: Chilling fermentation too soon | |
− | + | *High Levels: High-temperature initial fermentation | |
− | + | *High Levels: Premature fining takes yeast out of suspension too soon | |
− | + | *Low Levels: Agitated extended fermentation. | |
− | + | *Low Levels: High temperature during extended fermentation. | |
− | + | *Low Levels: Kraeusening | |
− | + | *High levels: Bacteria from equipment. | |
− | + | *High/Low: Configuration and size of fermenting vessel will influence production. | |
'''DMS (dimethylsulfide):''' Cooked cabbage or sweet cornlike aroma. | '''DMS (dimethylsulfide):''' Cooked cabbage or sweet cornlike aroma. | ||
− | + | *High Levels: High-moisture malt, especially six row varieties | |
− | + | *High Levels: bacterial contamination of wort. | |
− | + | *Low Levels: Use of two row English malt | |
− | + | *High Levels: Under pitching of yeast. | |
− | + | *High Levels: Bacterially infected yeast slurry. | |
− | + | *Low Levels: Longer boil will diminish DMS | |
− | + | *High Levels: Oversparging at low temperatures (especially lower than 160 degrees | |
− | + | *High Levels: Bacteria from equipment. | |
− | + | *High Levels: Introduction of unfiltered co2 produced by fermentation. Bottle priming will produce small amounts. | |
− | + | *High Levels: Covered pot during boil. | |
− | '''Husky/Grainy | + | '''Husky/Grainy (astringent)''' : Raw grainlike flavor, dry, puckerlike sensation as in grape skins. |
− | (astringent)''' : Raw grainlike flavor, dry, puckerlike sensation as in grape skins. | + | *Alkaline or high sulfate water. |
− | + | *Stems and skins of fruit. | |
− | + | *Six row more than two row malt | |
− | + | *Oversparging grains | |
− | + | *Boiling grains | |
− | + | *Excess trub | |
− | + | *Poor hot brew (improper boiling) | |
− | + | * Over milling/grinding | |
− | + | *High temperature sparge water (over 175 degrees) | |
'''Phenolic:''' Medicinal, band-aidlike, smokey, clovelike, plasticlike. | '''Phenolic:''' Medicinal, band-aidlike, smokey, clovelike, plasticlike. | ||
− | + | *High: Chlorinated (tap) water. | |
− | + | *Wheat malt (clovelike) or roasted barley/malts (smoky) | |
− | + | *Oversparging of mash | |
− | + | *Boiling grains | |
− | + | *Cleaning compound residue | |
− | + | *Plastic hoses and gaskets | |
− | + | *Bacterial and wild yeast contamination. | |
− | + | *Defective bottle cap linings. | |
'''Sour/Acidic:''' Sensation generaly perceived on the sides of the tongue sort of like with lemonjuice or sour candy. | '''Sour/Acidic:''' Sensation generaly perceived on the sides of the tongue sort of like with lemonjuice or sour candy. | ||
− | + | *Introduction of lactobacillus, acetobacter and other acid forming bacteria. | |
− | + | *Too much refined sugar. | |
− | + | *Addition of citric acid. | |
− | + | *Excessive ascorbic acid. (Vitamin C) | |
− | + | *Mashing too long promotes bacterial growth and acid byproducts in mash. | |
− | + | *Bacteria in wort, fermentation. | |
− | + | *Excessive fermentation temperatures promotes bacterial growth. | |
− | + | *Bacteria harbored in scratched surfaces of plastic, glass, stainless, improper welds, valves, spigots, gaskets, discolored plastic. | |
− | + | *Use of wooden spoon in cooled wort or fermentation. | |
− | + | *Storage at warm temperatures. | |
− | + | *Unsanitary bottles or keg. | |
+ | |||
+ | ==See Also== | ||
+ | * [[Technical]] | ||
+ | * [[Processes]] | ||
[[Category:Technical]] | [[Category:Technical]] | ||
[[Category:Processes]] | [[Category:Processes]] | ||
[[Category:Glossary]] | [[Category:Glossary]] |
Revision as of 00:42, 25 July 2006
Here is a list of common off flavors and aromas and potential causes.
Alcoholic: A warm prickly sensation in the mouth and throat.
- Increase Fermentable sugars through use of malt or Adjuncts.
- Healthy and Attenuattive yeast strains
- Within the general 145-158 degree F range of mashing temperatures the lower mash temperature produce more fermentables, thus more resulting alcohol.
- Aeration of wort before pitching aids yeast activity.
- Fusel (solvent-like) alcohols are procuded at high temperatures
- Age and oxidation will convert some of the ethanol to higher solvent like alcohol.
Bitter: A sensation generally percieved on the back of the tongue, and sometimes foof of the mouth, as with caffeine or hop resin.
- High: Black and roasted malts and grains
- High: Great amounts of boiling hops
- High: Alkaline water can draw out bitter components from grains
- High: Effective boiling of hops
- Low: High fermentation temperatures and quick fermentation rates will decrease hop bitterness
- Filtration can remove some bitterness.
Body: Not a flavor but a sensation of viscosity in the mouth as with thick (full body) and thin (light body)beers.
- Full: Use of Malto-dextrin, dextrinous malts, lactose, crystal malt, caramel malt, dextrin (CaraPils) Malt
- Thin: Use of highly fermentable malt
- Thin: Use of enzymes that break down carbohydrates in mash, fermentation or storage.
- Full: High Temperature Mash
- Low: Low Temperature mash
- Low: Age will reduce body
- Low: Wild Yeast and bacteria may reduce body by breaking down carbohydrates
Diacetyl: Butter or butterscotch flavor.
- High Levels: Unhealthy, non-flocculating yeast
- High Levels: Not enough soluble nitrogen-based yeast nutrient in wort.
- High Levels: Not enough oxygen in wort when pitching yeast
- High Levels: Bacterial contamination
- High/Low: Yeast strain will influence production of diacetyl
- High Levels: Excessive use of adjuncts such as corn or rice, deficient in amino acid (soluble nitrogen-based nutrients)
- High Levels: Chilling fermentation too soon
- High Levels: High-temperature initial fermentation
- High Levels: Premature fining takes yeast out of suspension too soon
- Low Levels: Agitated extended fermentation.
- Low Levels: High temperature during extended fermentation.
- Low Levels: Kraeusening
- High levels: Bacteria from equipment.
- High/Low: Configuration and size of fermenting vessel will influence production.
DMS (dimethylsulfide): Cooked cabbage or sweet cornlike aroma.
- High Levels: High-moisture malt, especially six row varieties
- High Levels: bacterial contamination of wort.
- Low Levels: Use of two row English malt
- High Levels: Under pitching of yeast.
- High Levels: Bacterially infected yeast slurry.
- Low Levels: Longer boil will diminish DMS
- High Levels: Oversparging at low temperatures (especially lower than 160 degrees
- High Levels: Bacteria from equipment.
- High Levels: Introduction of unfiltered co2 produced by fermentation. Bottle priming will produce small amounts.
- High Levels: Covered pot during boil.
Husky/Grainy (astringent) : Raw grainlike flavor, dry, puckerlike sensation as in grape skins.
- Alkaline or high sulfate water.
- Stems and skins of fruit.
- Six row more than two row malt
- Oversparging grains
- Boiling grains
- Excess trub
- Poor hot brew (improper boiling)
- Over milling/grinding
- High temperature sparge water (over 175 degrees)
Phenolic: Medicinal, band-aidlike, smokey, clovelike, plasticlike.
- High: Chlorinated (tap) water.
- Wheat malt (clovelike) or roasted barley/malts (smoky)
- Oversparging of mash
- Boiling grains
- Cleaning compound residue
- Plastic hoses and gaskets
- Bacterial and wild yeast contamination.
- Defective bottle cap linings.
Sour/Acidic: Sensation generaly perceived on the sides of the tongue sort of like with lemonjuice or sour candy.
- Introduction of lactobacillus, acetobacter and other acid forming bacteria.
- Too much refined sugar.
- Addition of citric acid.
- Excessive ascorbic acid. (Vitamin C)
- Mashing too long promotes bacterial growth and acid byproducts in mash.
- Bacteria in wort, fermentation.
- Excessive fermentation temperatures promotes bacterial growth.
- Bacteria harbored in scratched surfaces of plastic, glass, stainless, improper welds, valves, spigots, gaskets, discolored plastic.
- Use of wooden spoon in cooled wort or fermentation.
- Storage at warm temperatures.
- Unsanitary bottles or keg.