Just reading over the notes given for my porter in the competition and it was noted that acetaldehyde was low in both aroma and flavour and that the note in the overall impressions section said it was a nice beer but has low levels of acetaldehyde. Wouldn't low levels of acetaldehyde be a good thing for this style?
QuoteJust reading over the notes given for my porter in the competition and it was noted that acetaldehyde was low in both aroma and flavour and that the note in the overall impressions section said it was a nice beer but has low levels of acetaldehyde. Wouldn't low levels of acetaldehyde be a good thing for this style?
Acetaldehyde should not be present (at a perceivable level) in a porter, so a low level is not good, the most common reason (almost always the case) is that the beer hasn't been left on the yeast long enough. So a longer fermentation time.
Acetaldehyde is created by yeast at the start of fermentation and later cleaned up towards the end of fermentation. The only style it is acceptable in is some lagers as far as I know, Budweiser being an example of a commercial beer with a low level of acetaldehyde. (This is just from learning, I haven't drank Bud in quite a while (and long before I knew what acetaldehyde was))
I hope that helps?
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Acetaldehyde should not be present (at a perceivable level) in a porter, so a low level is not good,
Is there a typo in here?
QuoteQuote
Acetaldehyde should not be present (at a perceivable level) in a porter, so a low level is not good,
Is there a typo in here?
Not sure what bit doesn't make sense there Will?
So basically the fact that it is present is a bad thing? Just seemed to be worded a bit oddly in the scoresheet
QuoteSo basically the fact that it is present is a bad thing? Just seemed to be worded a bit oddly in the scoresheet
Yea, you shouldn't be able to taste it at all, so low levels still means too much!
You could always bring it along to one of the meet ups for further discussion!
I've none left :'(
QuoteQuoteQuote
Acetaldehyde should not be present (at a perceivable level) in a porter, so a low level is not good,
Is there a typo in here?
Not sure what bit doesn't make sense there Will?
What it should say is:
Acetaldehyde should not be present at all in a porter, so a low level (i.e. just perceivable or greater) is not good
QuoteQuoteQuoteQuote
Acetaldehyde should not be present (at a perceivable level) in a porter, so a low level is not good,
Is there a typo in here?
Not sure what bit doesn't make sense there Will?
What it should say is:
Acetaldehyde should not be present at all in a porter, so a low level (i.e. just perceivable or greater) is not good
I'm going to call that... tomato... tomato...
Acetaldehyde will exist at an unperceived level in most beers but from a practical point of view I think we both are saying the same thing.
I'm always telling yis that ye dont need scoolin if yis are on this site. ye get chemistry lessons and now ye are getting elocution lessons on how to speak proper. Oh and ryte proper too :D.