[russell]

   All you Judges out there, am thinking of presenting this to my Brew club so we can identify them. What are the 4 off flavors mostly found in the beers you judge?
  I plan to set up so we can taste them and  learn the 4 most prominent ones and learn from that. If  we do all of them it seems it will be harder to remember what they are, so I figure doing one at a time over and over again should improve our taste buds.

[kramerog]

Diacety lis #1 by far for me.  Fusels and phenolics would be in my top 4.  Not sure after that.

[ynotbrusum]

Diacetyl, oxidation, phenols, solventy (or hot alcohol) for most common off flavors I encounter.

Astringency first and foremost, in terms of flaws, though it is not a flavor.  Cloying sweetness would be up there, too.

[dmtaylor]

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MY RESPONSES, in no particular order:

Diacetyl, DMS, chlorophenol, oxidation.

Diacetyl, oxidation, phenols, solventy (or hot alcohol) for most common off flavors I encounter.

Astringency first and foremost, in terms of flaws, though it is not a flavor.  Cloying sweetness would be up there, too.

I totally agree with this too.  Hot alcohol, solvent, and OMG cloying sweetness yeah that happens a lot too.

[goose]

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.
MY RESPONSES, in no particular order:

Diacetyl, DMS, chlorophenol, oxidation.

Diacetyl, oxidation, phenols, solventy (or hot alcohol) for most common off flavors I encounter.

Astringency first and foremost, in terms of flaws, though it is not a flavor.  Cloying sweetness would be up there, too.

I totally agree with this too.  Hot alcohol, solvent, and OMG cloying sweetness yeah that happens a lot too.

Agree with Dave on this one.  Diacetyl (although I am a bit nose blind and taste blind to it, but have found a way to detect it better), DMS, phenols, get that one right away, and solventy.  I also have a very sensitive palate to sulfur which I find in lagers that have not fermented out completely.

[TXFlyGuy]

Since these bad flavors are identified, what is the root cause and how do we avoid this in our beer?

[Fire Rooster]

Since these bad flavors are identified, what is the root cause and how do we avoid this in our beer?

https://beerandbrewing.com/off-flavor-of-the-week-diacetyl/

[russell]

  Thank you everyone for the feedback. This was a great help.

[skyler]

The warmer the climate you live in, the more you taste excessive fruity esters and phenols. That peach thing from US-05 is pretty common, as is the rotten fruit salad thing that about every English yeast gives you when fermented at around 78F -- usually paired with a fine bouquet of fusels and sometimes "extract tang" from old LME.

[Bilsch]

Off flavors.. you mean like chocolate, peanut butter, coffee, doughnuts etc? 

[TXFlyGuy]

Off flavors.. you mean like chocolate, peanut butter, coffee, doughnuts etc? 

Now wait a minute...you have gone too far!
In my house, those are staples.

[goose]

Off flavors.. you mean like chocolate, peanut butter, coffee, doughnuts etc? 

Now wait a minute...you have gone too far!
In my house, those are staples.