My AHA score

[B_rad1969]

So, this was my first entry. I wasn't sure which class to place my dark beer in. I got a 27. Not bad, not good. It was just something that I threw together. One of the problems is oxidation, one said metallic. I used my beer gun and purged the bottles well. So, where can this oxidation come from? Is it when I transfer to secondary or keg? Phenolic is another problem and I'm not sure exactly what that is.

Any input is helpful.

[cul8rv8]

I have this bookmarked, I think someone posted it on this site sometime somewhere, and I grabbed it, but it's a place to start if you haven't seen it.

http://www.bjcp.org/faults.html

I'm no expert at this, as I've only entered one competition (SA Longshot 2007), and it was the second beer I ever brewed, and I don't think I ever really looked over the notes I got back simply because my process and skill had advanced quite a bit by the time I got them.

As to where the oxidation came from, I would say you are probably right on. Without seeing your process, I would say moving to the keg would be the more likely scenario, with a close second being moving to secondary. If you purged the bottles before filling, that's likely not it.

Not to take away from your reading ability, but after looking at the site above, I would say the phenolic fault may be due to excessive dark malts or scorched malt (listed on that site as "smoky") as you said this is a dark beer. But it could also be due to fermentation temps or the yeast strain used.

What was the recipe? That will likely help me, as well as others on the site who have more experience, determine a little better.

[beerking]

The most frequent source of phenolic, when listed as a fault, is a contamination by wild yeast.

[B_rad1969]

Here is the original thread. I entered the dark and fermented about 72-73ish. It's getting warmer so I did what I could with the temps. Do you purge EVERYTHING with co2? Secondary & keg? I always purge my keg. Could it have anything to do with the starscan not being completely evaporated, there always seems to be 1/2 oz or so always left in the keg and the secondary.

http://www.realbeer.com/discussions/showthread.php?t=18422

[markaberrant]

What AHA competition did you enter? When was this beer brewed?

In the judging I have done, oxidation and phenols are common off flavours, and some judges confuse them for the other. Usual causes are poor yeast health and contamination.

[B_rad1969]

5/29 it was brewed. For some reason the thread is dated June 29. It was the brewers cup. I sanitize everything well. I don't think there was an infection.