Ask Mr. Wizard

Troubleshooting A Smoky Off-Flavor


Arthur Davila — Sao Paulo, Brazil asks,

Where do you think a smoked off-flavor (aroma and flavor) may be coming from in a 100% Maris Otter American Pale Ale, with Columbus, Mosaic®, and Citra® hops? The beer was fermented with Voss kveik yeast at 86 °F (30 °C), under 10 psi of pressure, and started clarification yesterday. It clearly did not taste close to what I expected.

I like to troubleshoot off-flavors by thinking through the brewing process as a way of brainstorming. Plugging these thoughts into a visual aid like a fishbone diagram really helps to identify possible
Response by Ashton Lewis.