Tastes and Mouth Feels

[HopGrower]

So I have a really difficult time describing tastes and mouth feels with words, and I've never homebrewed with anyone else, or have even tasted someone else's beer that wasn't commercially microbrewed or purchased at the NSLC. I know my beer has off-flavours, and I know my set-up isn't up to snuff yet. It's something I'll be working on as soon as I get my brewhouse built.

I guess my question is, is there anyone out there that is that's good at describing off-flavours in homebrews, or can easily diagnose brewing problems? I've been brewing for years, but have only recently started taking it seriously -- seriously enough to be considering a commercial microbrewery in the future.

I'm sitting here having just finished bottling my most recent brew ( half in the bag 'cuz i didn't sterilize enough bottles, so there's lots of "leftovers" ) and reading internet forums on poor flavours-- papery, chowdery, cooked vegetables, etc. But I haven't been able to put my finger on what it is that always seems to creep into my beer, not by reading about tastes anyway.

This latest batch has almost a sweet musty flavour and a "poor", oily mouth feel. Not really a good description, I know, but it's something I've definitely tasted before, frequently, but haven't fixed.

Can anyone help?

[Graham.C]

Hey HopGrower,

Could you give us a bit more insight into your brew-setup and recipe? Are you doing all grain, partial mash, or extract? Where are you fermenting and at what temp? Are you doing it in a bucket or a carboy? How do you sanitize and with what? Do you dry hop, or anything like that? What yeast are you using? How do you pitch it?

Musty to me is a sign of infection or stale ingredients. By poor oily mouthfeel do you mean it doesn't have much body (i.e. it tastes thin like a bud light) or does it have a poor mouth feel that is oily? In which case it might be part of your gear or rancid grains. There are guys on here that know a lot more then me, but more info will help us, help you, pin it down. Also where are you? If you are near someone who is studying for the BJCP they might be more then willing to drive over and taste your beer to help you identify what is up. I would if you are close to me, although I doubt that.

[chalmers]

You can bring some beer to the event this weekend, there will be a few captive tasters for you.

[Tony L]

This latest batch has almost a sweet musty flavour and a "poor", oily mouth feel. Not really a good description, I know, but it's something I've definitely tasted before, frequently, but haven't fixed.

Can anyone help?

We'll also need more info.
What type of beer was it and your recipe and procedure would help along with the description of the taste etc.
Could be almost anything, from water profile to grain selection to mash/fermentation issues.

Oily mouth feel reminds me of diacetyl and the sweetness could be too high a mash temperature or recipe problems.

[Keggermeister]

This may help you describe your problem