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10 Cards in this Set
- Front
- Back
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Acetaldehyde - Describe |
-green apples -grassy - can taste and smell acetic/vinegar/cidery |
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Acetaldehyde - Ever Appropriate |
Yes, at low levels |
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Acetaldehyde - If so, what style ? |
American lagers ( from yeast character is optional) |
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Acetaldehyde - how is it caused? |
- premature removal from yeast - premature flocculation - oxygen depletion - bacterial spoilage - oxidation |
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Acetaldehyde - how can it be avoided/controlled |
- allow complete fermentation - good yeast strain - aerate wort prepitching - practice good sanitation - beer handling to avoid 02 contact - long layering will reduce |
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Alcoholic- Describe |
- hot spicy - vinous aroma - a warming prickling sensation in the mouth and throat |
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Alcoholic- Ever appropriate |
Yes |
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Alcoholic - If so Where? |
Stronger Ales and Lagers |
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Alcoholic - How is is caused |
- high amount of fermentable sugar - high fermentation temperate - low mash temp - underpitching - low 02 or FAN (?) - Yeast strain |
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Alcoholic - How can it be avoided/controlled |
- avoid large amounts of sugar - lower fermentation temperate - increase mash temperature - pitch sufficient yeast quantity -aerate wort prior to pitching - use healthy years - age |
