Common Beer Faults

1. Common Beer Faults Terafan Greydragon University of Atlantia 2 December A.S. XXX

2. Overview • I will provide samples of each fault. We will cover identification characteristics • Taste and/or smell when possible • Typical causes • Recommended solutions

3. 7 Most Common Faults • Diacetyl • Light struck • Oxidation • Esters • Phenols • Over/Under carbonation • Sour/Acidic

4. Diaceytl • Buttery or Butterscotch flavor • Not enough oxygen in wort when pitched • High temperature initial fermentation • Excessive use of adjuncts such as corn or rice (deficient in soluble nitrogen based nutrients) • Aerate wort AFTER cooling (not when hot) • Ferment below 75 degrees F • Limit use of corn and rice

5. Light Struck • Skunky (Brits call this ‘catty’ as there are no skunks in England) • Fermenting beer in glass in bright light • Light striking beer over prolonged time in brown glass • This is instantaneous in green or clear glass • Ferment in dim/dark area (Away from light) • Use ONLY brown glass and protect beer

6. Oxidation • Paper or cardboard like • Aerating finished beer when siphoning or pumping • Adding aerated or tap water to finished beer • Too much air in the bottle/ too old • Minimize splashing, especially during racking and bottling • Fill bottles appropriately

7. Esters • Flavors similiar to banana, strawberry, apple, or pears • Warm fermentation/Excessive pitching rates • Excessive aeration • Excessive trub • Ferment below 75 degrees F • Don’t overpitch in an attempt to ‘get a good start’ • Maximize the hot and cold breaks

8. Phenols • Medicinal, Band-aid like, plasticlike • Boiling grains/ oversparging • Overly chlorinated tap water • Bacterial /wild yeast contamination • Avoid too much sparge water • If you have high-chlorine water, use alternatives • Minimize risk of infection

9. Over/Under Carbonation • Gushing (Over) or lack of head(Under) • Over primed or bacteria/wild yeast infection • Improper seal on bottle caps • Excessive lagering time leaves not enough viable yeast for bottle conditioning • Prime with 3/4 or 7/8 cup (Avoid using a full cup) • Prime kegs at one-half to one-third normal rate • Minimize infection risk and lagering time

10. Sour/Acidic • Lemon juice flavor (on sides of tongue) • Bacterial infection (Lactobacillus)/use of wooden spoon • Excessive use of refined sugar • Excessive fermentation and/or storage temperature • Pay LOTS of attention to sanitation practices • Don’t use ANY refined sugar • Ferment below 75o F and store below 80o F

11. Summary • Most common beer faults are caused by TWO simple errors • Bacterial or wild yeast contamination • Initial fermentation temperature too high • Both of these are easy to avoid

12. References • Papazian, Charlie, The New Complete Joy of Homebrewing, Avon Books, New York, 1991 • Eckhardt, Fred, Essentials of Beer Style, Fred Eckhardt Associates, Portland, OR 1989 • Jackson, Michael, Simon & Schuster Pocket Guide to Beer, Simon & Schuster, New York, 1993 • Papazian, Charlie, The Home Brewer’s Companion, Avon Books, New York, 1994 • Robertson, James D. The Connoisseur’s Guide to Beer, Jameson Books, Ottowa, IL • Mosher, Randy, The Brewer’s Companion, Alephenalia Publications, Seattle, WA, 1995

13. The most important tip to remember while brewing .... RELAX, HAVE ONE YOU BREWED LAST TIME!!!