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
• Dont 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
• Dont use ANY refined sugar
• Ferment below 75o F and store below 80o F

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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 Brewers Companion,
  Avon Books, New York, 1994
• Robertson, James D. The Connoisseurs Guide to
  Beer, Jameson Books, Ottowa, IL
• Mosher, Randy, The Brewers Companion,
  Alephenalia Publications, Seattle, WA, 1995

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The most important tip to remember while brewing
....

• RELAX, HAVE ONE YOU BREWED LAST TIME!!!