Tips on Home BrewingThe 5 Scary Things that Could be Lurking in your Beer.

Cause:

Occurs naturally during the fermentation process

It’s usually converted to alcohol during fermentation.

Your yeast hasn’t had enough time to convert all the

Acetaldehyde into alcohol.

Solution:

Simply allow your beer more time to age and condition.

Cause:

Using chlorinated water at any point during the

brewing process.

Solution:

Never use chlorinated water during your brew.

Tap water may have chlorine, avoid using it. Even to

rinse equipment that will come into contact with the

beer.

Cause:

Natural by-product of brewing process.

Yeast should naturally break down this chemical, however,

mutated or unhealthy yeast will not be able to.

Solution:

Aging should cure this problem, unless your yeast is

mutated.

Always use high quality, healthy yeast.

Cause:

All malts have a chemical in them called S-methyl methionine (SMM).

During the mashing and heating process this is converted to Dimethyl

Sulfide (DMS). This is what causes the vegetable taste.

Solution:

Luckily most of the DMS is evaporated during the boiling process.

To be sure you evaporate all of the DMS, keep your brew at a rolling

boil for 60 minutes.

Cause:

Astringency is usually caused by tannins found in grains. All

grains have them.

They are released when grains are steeped too long, too hot,

or when they crushed too finely.

Solution:

Never mill or crush your grains too finely.

Always steep grains at the correct times and correct

temperatures.

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