Author Topic: most common off-flavors  (Read 5645 times)

Offline erockrph

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Re: most common off-flavors
« Reply #60 on: April 15, 2016, 03:24:33 PM »
oh god I would imagine that to absolutely awful.  That's like saying, "Hey have you tried this drink ipecac?  Or ever tried ipecac syrup pancakes?"
The Family Guy "Ipecac Chugging Contest" bit is possibly the funniest thing I've ever seen on TV.



And tasting Hop Shot isn't particularly pleasant, and will indeed stick around for a good, long while, but it is nothing crazy like eating a ghost pepper.
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Offline dmtaylor

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Re: most common off-flavors
« Reply #61 on: April 15, 2016, 03:27:09 PM »
It's not just on the jowls and it's not oily or greasy.  What I'm getting from these beers is an almost cottony coating of my mouth and teeth and a real grape skin like dryness in my mouth.  I guess there's no way of knowing if it's from the hops or high pH, but since the beer is almost gritty I'm guessing hops.

The way you describe it, it does sound like astringency.  Guess I might need to take one for the team and go buy some crappy NE IPA to know for sure.
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Offline erockrph

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Re: most common off-flavors
« Reply #62 on: April 15, 2016, 03:28:54 PM »
It's not just on the jowls and it's not oily or greasy.  What I'm getting from these beers is an almost cottony coating of my mouth and teeth and a real grape skin like dryness in my mouth.  I guess there's no way of knowing if it's from the hops or high pH, but since the beer is almost gritty I'm guessing hops.

Interesting. I can't say I've had many of these NEIPA type beers, but I have had my fair share of beers with fine hop particles in the beer. I can't say that I've picked up on astringency, but it could be that the rough "raw hop" bitterness was too distracting to notice the mouthfeel.
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Offline HoosierBrew

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Re: most common off-flavors
« Reply #63 on: April 15, 2016, 03:30:16 PM »
With all the oats and wheat in there I wonder if the crapload of suspended proteins are contributing to some of that too?
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Offline dmtaylor

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Re: most common off-flavors
« Reply #64 on: April 15, 2016, 03:33:46 PM »
With all the oats and wheat in there I wonder if the crapload of suspended proteins are contributing to some of that too?

I could be wrong, but I seriously doubt that.  Proteins and starches are not astringent.  Tannins are.  Hops do contain tannins, but they're typically not extracted unless water quality is super terrible or perhaps if way too much is used and added like a friggin puree, like in these NE IPAs.
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Offline HoosierBrew

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Re: most common off-flavors
« Reply #65 on: April 15, 2016, 03:48:00 PM »
With all the oats and wheat in there I wonder if the crapload of suspended proteins are contributing to some of that too?

I could be wrong, but I seriously doubt that.  Proteins and starches are not astringent.  Tannins are.  Hops do contain tannins, but they're typically not extracted unless water quality is super terrible or perhaps if way too much is used and added like a friggin puree, like in these NE IPAs.


Right. I know that wit (for example) isn't astringent. Just wondered if the high hopping levels combined with lots of suspended protein could be combining to cause this. Or as Denny said, maybe pH control is just plain sloppy. That makes more sense.
Jon H.

Offline denny

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Re: most common off-flavors
« Reply #66 on: April 15, 2016, 03:59:22 PM »
With all the oats and wheat in there I wonder if the crapload of suspended proteins are contributing to some of that too?

I don't know if there are oats and wheat in the beers I've got.
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Offline dmtaylor

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Re: most common off-flavors
« Reply #67 on: April 15, 2016, 04:00:27 PM »
I don't know if there are oats and wheat in the beers I've got.

Maybe a tablespoon of flour per 5 gallons.  I hear of people advocating that a bit.
Dave

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Offline HoosierBrew

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Re: most common off-flavors
« Reply #68 on: April 15, 2016, 04:01:50 PM »
With all the oats and wheat in there I wonder if the crapload of suspended proteins are contributing to some of that too?

I don't know if there are oats and wheat in the beers I've got.


I don't either, Denny. I've seen several alleged clone recipes for some of those and all I've seen use ~ 20% flaked oats, sometimes wheat too. Doesn't mean that's what you had.
Jon H.

Offline denny

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Re: most common off-flavors
« Reply #69 on: April 15, 2016, 04:03:38 PM »
I don't know if there are oats and wheat in the beers I've got.

Maybe a tablespoon of flour per 5 gallons.  I hear of people advocating that a bit.

Maybe anything, but I just can't say for certain.
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Offline euge

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Re: most common off-flavors
« Reply #70 on: April 15, 2016, 04:17:25 PM »
A gritty beer just sounds unpleasant. Mouthfeel is important imo.
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Offline toby

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Re: most common off-flavors
« Reply #71 on: April 15, 2016, 05:44:15 PM »
I don't know if there are oats and wheat in the beers I've got.

Maybe a tablespoon of flour per 5 gallons.  I hear of people advocating that a bit.

All of those are ingredients I've heard used.  It's a significant part of the haze.  Mistakenly assumed to be suspended yeast in a lot of them (proteins and hop matter are the haze).

Offline denny

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Re: most common off-flavors
« Reply #72 on: April 15, 2016, 05:55:31 PM »
I don't know if there are oats and wheat in the beers I've got.

Maybe a tablespoon of flour per 5 gallons.  I hear of people advocating that a bit.

All of those are ingredients I've heard used.  It's a significant part of the haze.  Mistakenly assumed to be suspended yeast in a lot of them (proteins and hop matter are the haze).

If that's true, I'm more mystified than ever about why you'd want haze.  So far, I haven't found any positives to the hazy beers. 
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Offline blair.streit

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Re: most common off-flavors
« Reply #73 on: April 15, 2016, 06:03:09 PM »
If that's true, I'm more mystified than ever about why you'd want haze.  So far, I haven't found any positives to the hazy beers.
Maybe "juiciness" is its own reward  ;)

Offline toby

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Re: most common off-flavors
« Reply #74 on: April 15, 2016, 07:11:19 PM »
If that's true, I'm more mystified than ever about why you'd want haze.  So far, I haven't found any positives to the hazy beers.

I like some of them, even something like Tired Hands Punge that was extremely unappealing visually.  They use those tricks to give it some mouthfeel.  I wasn't as big a fan of Surly Wet due to the hop polyphenols.