FST 422 Study Guide - Final Guide: Stout, Yuengling, Standard Reference Method
21 Dec 2017
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Visual metrics | color | color of beer directly related to the type/roasting of the malt used in the recipe. Official u. s. standard = standard reference method (degrees srm: ranges from 0 40, can be referred to as degrees lovibond. Carbonation created in 4 ways: naturally fermentation by-product. Krausening: add fermenting wort to already fermented beer. Bottle carbonation add yeast/sugar to bottle, cap, allow co2 to form without place to escape. Beer foam: created by proteins in beer, released/retained by co2. Barnyard horse/stable aroma typical of beers infected/purposely made with brettanomyces yeast. Diacetyl - buttery aroma/flavor : sometimes intentionally present or, leaks from yeast cells, possible bacteria contamination/dirty draft lines. Dms: (dimethyl sulfide) aroma of creamed corn, green beans, tomato juice: derived from malt proteins; usually occurs in brewhouse in boil/wort cooling. Oxidized cardboard/paper/stale: usually occurs in brewhouse or in stale/old beer. Skunky/rubbery caused by hop compound, blue light reaction: protect beer by using brown glass.
