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I probably won't be able to make any of these as I'll probably be moved back to the US right around the June 28th date, but I'd happily provide more scientific info on the off-flavor molecules including where they normally come from, common root causes and the easy ways to avoid / eliminate them, the typical taste thresholds, etc..

I've already got this info somewhere it's just a matter of finding it and organizing it.


If you guys want it just tell me who I should send it to and I'll get it together. -Also send me which off flavors your going to go through on which days so I can prioritize and make sure I get the first list of chemicals finished first.


Adam

That's a pity that you can't make it Adam, I'd really appreciate that if you have the details, it's save me making stuff up! If you don't have them in an easy to reach sort of way I have enough books and downloads for me to put something together!

Below is the list, I'm not sure in what order we'll be doing them in:

Acetaldehyde – Acetic – Almond - Butyric –
Diacetyl - D.M.S. - Earthy Mercaptan - Ethyl
acetate - Lactic - Ethyl hexanoate – Spicy –
Metallic - Geraniol – Indole - Isoamyl acetate
Grainy – Isovaleric - Caprylic – Papery – Vanilla -
Bitter – Infection - Hefeweizen

&amp;quot;Biertourist&amp;quot;:g3jn43d6 wrote: If you guys want it just tell me who I should send it to and I'll get it together. [/quote:g3jn43d6]
What format? I don't mind bringing stuff in. I'm at the first two, but will miss the third as I'm going to relive my youth by going to see Soundgarden in Hyde Park. (and I can't wait)

I just went through a spiked beer off-flavor and beer fermentation by-product tasting / smelling as a part of my course at Brew Lab in Sunderland and I can DEFINITELY add that you do NOT want large quantities of beer spiked with this stuff.

Some of the flavors and smells are so incredibly awful you'll have a difficult time convincing yourself to even take a TINY taste of them. Getting through 10 ml is pretty difficult and a 50 ml sample of some of these is plenty big enough. -If you add too much DMS to the sample its really, really awful; burnt match sticks mixed in with garlic and then dropped in the sewer; "canned corn" or "cabbage" might be right at small concentrations but at higher concentrations it's foul beyond foul.

-You'll want to pay close attention to the concentration for each chemical, too. Use a pipette to accurately measure the additions.


Adam