Hello to everybody!
Well i have been disconected from the forum (too much work)
I have noticed when i use hard water with these sanitizers my Ph its very high 7-8 so the solution itsnt acid.
I have had many infections (overcarbonated,bug around the bottle neck, and sour or acid taste),so im almost sure the reason of these infection are due to my hard water(because alkaline solution doesnt kill bacteria) so because i wanted to keep those infected beer i had to go to pasteurize them so i have stopped the overcarbonation by re-open the caps to vent co2 and re-capped once again (i just open slightly the cap) and then pasteurize the bottles. Also When the beer has white bugs around the neck by using pasterurization the infection stops.
But what do you think, does pasteurization helps to reduce the sour-acid taste? or a long aging?
I tried cold crash for improve clarity and works very well but the sour-acid taste still remains.
How can i improve-reduce those sour-acid batches?
Tomorrow i will brew with soft water and pbw (from BK to FT to Bottling) so i could see diferences.
When racked the beer from carboy to the plastic bucket to bottle the beer i always taste it and take readings about brix. And the beers werent sour but after 5 days carbonating it was sour. 4 beers that i brewed in a row were fine before bottling (nice and cool taste with hints of noble hops) but after 5 days carbonating they were sour-acid (i used iodophor with hard water to sanitize everything before fermentation and starsan with soft water to sanitize everything to bottle the beer the Ph with starsan was 3-3.5(also i made a night soak with bleach for bottle,new tubing,hoses,siphon,bucket,caps etc))
If the beer was fine before bottling and after bottling got sour taste what do you think? also my brewing room its always closed during bottling also i used covermouth to prevent airbone bacterias, i crush the grain in another room far away from the brewing room too.
Do you think that sour taste maybe made by lactobacilus or pedioccocus get its acid level thanks to the oxygen that remains in the bottle neck during bottling?
Thank you to all of you! All the best!