Dankness is probably the most common off-flavor I find in home and craft brew, but usually that is the result of some chucklehead using too much CTZ hops.
I don't know why but very often when I drink relatively low quality homebrews, I taste astringency and some phenolic off-flavors that I can't describe very accurately.
bad sanitation at bottling.
Quote from: theoman on April 12, 2016, 08:26:53 AMbad sanitation at bottling.Interesting. How do you know that's one of the problems?
If you want to experience astringency go to your local well stocked bar and ask for a taste of Campari. Now here's where it get's tricky. Ignore the smell, appearance, and taste and just think about the sensations as you drink it and afterwards on your palate. It will not take much unless you are Italian in which case you probably had it on your pacifier as a child.
I always think of tea when I think of astringency, especially over steeped tea. Actually I thought tea was sort of the universal example of astringency.
When I was learning about wine, a series of brewed tea was used as an example to demonstrate the major flavors- dry, sweet, astringent, bitter, sour etc.