Find some questions and answers to cidery flavors, skunky smell, sour flavors, moldy beer and off taste. Look for answer to your flat beer, over carbonated beer and strong beer.

CIDERY FLAVORS: Cut down on the use of corn or table sugar, instead use malt extract or a combination of dried malt extract and corn sugar. The use of corn or table sugar in the amount of 40%-50% of the total sugar in a batch of beer may give you cidery flavor.

SKUNKY SMELL: Is cause by light (Sunlight and Indoor lighting). Protect your beer by storing your bottled beer in cases and away from light source.

SOUR FLAVORS: Poor sanitation! Make sure your surrounding and the area you going to brew your beer in are clean in addition to clean brewing equipment. Avoid dust or keep dust to a minimum when brewing. Of course, some good beers such as some pilsners do come naturally sour.

MOLDY BEER: Occur because of poorly clean homebrew equipment and dusty environment. Your beer has been expose to microorganism.

OFF TASTE: Caused by contamination from poor sanitation or over exposure during bottling.

FLAT BEER: Caused by leaking crown seals; too little priming sugar and/or carbonation not fully matured in bottles keep bottles at room temperature of approximately 72°F for 7 days to secondary ferment. They will come good.

OVER CARBONATED BEER: Dangerous! Caused by bottling too early; too much priming sugar. Remedy: Chill the bottle to as cold as possible to slow the gas release. An adequate amount of priming sugar is 3/4 Cup corn sugar per 5 gallons. For a 6-gallon batch, add accordingly.

STRONG BEER: When a less alcoholic beer is desired, reduce the amount of sugar that is fermented. Instead of adding the usual 2.2 lbs. of sugar to the brew, reduce to say 1.1 lbs. and the overall alcoholic percentage will be reduced by about 20%