Fágun

Sæl öll.

Fann hérna lista fyrir öll óhöppin sem geta hrunið mann ef hreinlætis og ýmissa þátta er ekki gætt.
Langði að fá álit ykkar sem hafa tíma til að skoða þetta, hafið þið séð einhver þessi einkenni ?

Adhesive bandages (phenolic)
Bacterial contamination; residue from a sanitizing agent ( this odor is expected of certain style beers)


Apple cider (Acetaldehyde)
Refined sugar in the recipe or bacterial contamination


Baby diapers (Enteric)
Bacterial contamination

Banana (Banana esters)
Certain ale yeast strains, particularly Bavarian Weizenbier and Belgium Strong Ales

Barnyard (Enteric)
Bacteria contamination

Bubblegum (Bubblegum)
Certain Ale yeast strains, particularly Belgium Strong Ales and Bavarian Weizenbier

Butter/Butterscotch (Diacetyl)
Bacteria, certain yeast strains, warm fermentation, short aging

Cardboard or paper (Oxidized)
Contact with air; old, stale beer

Cauliflower or cooked cabbage (Vegetal)
Bacteria contamination

Cloves (Phenolic)
Certain yeast strains; such as those in Bavarian Weizenbier

Cooked corn (DMS (dimethyl sulfide))
Poor grain quality; bacterial contamination

Cooking sherry (Oxidized)
Contact with air; long and warm fermentation

Green Apple (Acetaldehyde)
Refined sugar in the recipe; bacterial contamination

Leather (Oxidized)
Contact with air and/or old, stale beer

Marker (Phenolic)
Bacterial contamination; residue of sanitizing agent

Matches (burnt) or Sulfur (Hydrogen sulfide)
Natural by product of fermentation that’s normally flushed out with the production of carbon diaoxide

Mold (Moldy)
Sanitation problem; leeking package seal

Nail polish remover (Solvent like)
Esters produced during high temperature fermentation

Olives (green or black) or Pickles (Acetic)
Acetobacteria contamination

Paint thinner (Solvent like)
Fusel alcohols produced during high temperature fermentation

Rotten eggs (Hydrogen sulfide)
Yeast autolysis

Rubber (Hydrogen sulfide)
Yeast autolysis

Skunk (Light struck)
Damage from light

Smoke (Phenolic)
Use of dark or smoked grains that evoke this aroma

Soap (Soapy)
Residue from sanitizing agents

Vinyl upholstery (Phenolic)
Bacterial contamination; residue from sanitizing agents

Wet dog (Musty)
Bacterial contamination; lengthy aging of bottle conditioned beer


If you beer tastes odd


Blood (Metallic)
Iron in water supply

Butter/butterscotch (Diacetyl)
Certain yeast strains, warm fermentation

Chalk (Astringent)
Overfermentation; misuse of grain

Harsh (Astringent)
High hop bitterness; misuse of grain

Powdery (Astringent)
Lack of sweetness; grain astringency

Salt (Salty)
Use of brewing salts especially sodium chloride and magnesium sulfate

Sour milk (Lactic)
Lactic fermentation (which is intentional in some beer styles such as Berliner Weisse)

Tin can (Metallic)
Iron in water supply; contact with metals

Mikið af þeim, já.

Það er ítarlegi lýsing á þeim í how to brew:
http://www.howtobrew.com/section4/chapter21-2.html" onclick="window.open(this.href);return false;

Takk fyrir þetta, fínt að fá input til að bæta í fróðleikinn hjá manni. Ég hef ekki séð þessar afleiðingar enn
og er þetta þeim mun áhugaverðara að spá í. Við Íslendingar erum afskaplega heppnir með vatnið okkar en
þeim mun erfiðara að skapa ákveðin einkenni án þess að bæta aukaefnum í. Dæmi var einmitt saltbjórinn
sem Sigurður kom með á síðasta fund sem ættur var frá Þýskalandi minnir mig. Þar var þetta einkennið á
þeim bjór.

Kk // JE

Þessi saltbjór sem ég kom með kallast Gose. Saltiðbragðið kemur upprunalega úr vatninu við Goslar í Þýskalandi. Lesa má um sögu stílsins hér
http://en.wikipedia.org/wiki/Gose" onclick="window.open(this.href);return false;

Hér er uppskriftin og aðferðin sem ég studdist við. Ég notaði súrmalt og tveggja þrepa meskjun eins og talað er um í greininni. Saltaið var hágæða íslenskt sjávarsalt og gerið var W1007 German Ale
http://byo.com/stories/beer-styles/item/2349-gose" onclick="window.open(this.href);return false;