Tasting Flashcards

Question

Off Flavor: Metallic

Answer 1

Iron, copper, coins, blood

Answer 2

Stale, moldy, cellar-like

Answer 3

Band aid, electrical tape, styrene

Answer 4

Hot burning on palate

Answer 5

Lactic acid, citric acid, sharp, clean sourness

Answer 6

AKA Phenolic. Smoke-like, charcoal, burnt

Answer 7

Rotten eggs, burning matches

Answer 8

Cooked, canned or rotten vegetables (cabbage, celery, onion, asparagus, parsnip)

Answer 9

Acetic (not lactic) acid, vinegar-like sourness

Answer 10

More vigorous fermentation. Healthier yeast. Full attenuation / extended time on yeast Oxygenate wort.

Answer 11

``` Reduce fermentation temp. Use less attenuative yeast. Check yeast health Fewer fermenables Fewer sugary adjunct Pitch sufficient yeast Oxygenate wort fully Check for infection Raise mash temp Age beer before consuming. ```

Answer 12

``` Don't oversparge. Don't overcrush grain Don't boil grain Sparge water too hot (over 170F) Sparge water too high pH (over 6) Lower sulfate content in water Reduce dark grains Reduce whole hops Avoid use of raw spices, fruit pith, and fruit skins ```

Answer 13

``` Different yeast strain. Oxygenate fully Reduce primary fermentation temp. Use warmer/longer secondary fermentation Ensure yeast health. Increase yeast quantity when pitching Check for infection. Allow for full attenuation. Don't rack/filter/fine too early Don't cold crash If lager, raise fermentation temp at end for diacetyl rest Bottle condition at cellar temps Avoid adding oxygen during fermentation. ```

Answer 14

``` Use long, rolling, open boil. Reduce use of pilsner malt. Cool quickly before pitching yeast. Infection. Healthy, vigorous yeast. ```

Answer 15

``` Lower fermentation temp. Use a cleaner yeast strain. Oxygenate wort sufficiently. Reduce OG. Change hop variety. Avoid carrying cold break into fermenter. Pitch sufficient yeast quantity. Age beer longer. ```

Answer 16

Reduce dry hopping. Avoid oxygen pickup. Check hops and malt for freshness.

Answer 17

Avoid light exposure after hopping. Don't use clear or green bottles. Don't use Cluster hops for aroma.

Answer 18

Avoid water with chlorine or chloramines. Avoid bleach sanitizer. Reduce astringency. Avoid excessive whole hop use. Infection.

Answer 19

``` Check water for metallic ions. Reduce water salts. Check equipment for rust. Ensure stainless steel is passivated. Fully rinse sanitizer. Build water from RO. ```

Answer 20

Avoid oxidation. Check sanitation. Avoid peat-smoked malt. Check water freshness/taste. Use fresh malt and hops.

Answer 21

``` Check for post-fermentation oxygen. Don't splash when racking/bottling. Check caps/keg seals. Purge bottles/kegs with CO2 before filling. Store beer cool. Drink beer fresh. ```

Answer 22

Infection. Yeast health. Lower fermentation temp.

Answer 23

Lower fermentation temp. Pitch sufficient yeast. Infection. Different yeast strain.

Answer 24

Infection. Different Yeast strain. Don't mash for long periods at low temps.

Answer 25

Check for scorched mash or boil. Use fewer dark malts. Infection.

Answer 26

Change yeast strains. | Adjust fermentation temp (higher or lower depending on yeast strain and beer style).

Answer 27

``` Infection. Check water for sufates. Check yeast health. Check for autolysis. Try another yeast strain. ```

Answer 28

``` Pitch enough yeast. Encourage fast, vigorous fermentation. Check sanitation. Check ingredients for freshness (esp. LME). Avoid oversparging at low temps. ```

Answer 29

Infection. Check yeast strain. Check for oxidation.

Answer 30

Use more flocculent yeast. | Allow time for yeast to flocculate.

Answer 31

Pale straw

Answer 32

Pale Amber

Answer 33

Medium Amber

Answer 34

Deep Amber

Answer 35

Amber-Brown

Answer 36

Ruby-Brown

Answer 37

Deep Brown