Troubleshooting Your Beer
Learn to diagnose, describe, and fix those pesky off flavors!
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About This Course
We're all on a mission to brew better beer! In this video course you'll learn:
- How to diagnose off flavors
- How to describe the flavors you're encountering
- The likely cause of those flavors
- How to remedy those off-flavors
- More about brewing water, hopping, yeast, and malt
And more!
Course curriculum
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01
About the Course
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Course Overview
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02
Identifying Flavors
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Ways to Identify Flavors
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03
Where Did the Problem Come From?
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Overview
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04
Methodology
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Overview
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05
Diacetyl
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Overview
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How to Test if You Have Diacetyl
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How to Control Diacetyl
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06
Oxidation
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Overview
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How to Avoid Oxidation
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07
Contamination
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Overview
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What to Do About Contamination
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Sanitation Guide
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Chilling Your Wort Quickly
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DIY Counterflow Chiller
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08
Fermentation Lag
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Overview
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How Your Yeast Works
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6 Tools to Unstick Your Fermentation
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09
Astringency
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Overview
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Other Ways to Fix Astringency
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The Right Way to Steep Specialty Grains to Avoid Astringency
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10
Phenolic
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Overview
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Fixing for Phenols
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Esters vs Phenols (Solving for the Right Problem)
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11
Hot Alcohols
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Overview
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Avoid the Burn
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12
Recipe Development Errors
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Overview
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13
Starchy or Protein-Heavy
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Overview
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Optimizing Efficiencies
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Optimizing Your Mash
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14
Equipment Problems
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Overview
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15
Water Chemistry
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Overview
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Brewing Water
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What Is pH? And Why Does It Matter?
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16
Acetaldehyde
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Overview
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Getting Rid of Green Apple
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17
Sulfur
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Overview
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So Long to Sulfur
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18
Other Common Off-Flavors
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Yeasty
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Solvent
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Grassy
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Musty
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Lightstruck (Skunky)
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Vegetal
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Metallic
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DMS
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Sour/Acidic
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19
Conclusion
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Overview of the Science of Troubleshooting
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Conclusion
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Related Courses
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Basic Hopping Methods
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Adding Flavors to Beer - Coffee, Chiles, Spice
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All-Grain & Partial Mash Brewing
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Building a Home Draft System