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Old 08-16-2012, 05:11 AM   #1
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Default why do all my beers taste like saison

well not ALL of them, but the last few batches have all tasted very saison-y.

all the batches in question have been light ales, PA or IPA. Each and every one has tasted like what they were supposed to, prior to bottling, and all have the same off flavor after bottling and a few weeks of bottle conditioning.



It must have something to do with bottling, since both beers tasted great before they went in the bottle.

anyone have this happen to them?

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Old 08-16-2012, 11:21 AM   #2
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If you are certain that no problems existed prior to bottling then my guess is the beer was infected by bacteria/wild yeast during the bottling phase. Bottling buckets, valves, tubing, siphons as well as the bottles themselves can all be considered suspects. Check all equipment and procedures, re-clean and sanitize and replace any parts, especially plastic, that might be old, scratched or otherwise suspicious.

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Old 08-16-2012, 05:49 PM   #3
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If you are certain that no problems existed prior to bottling then my guess is the beer was infected by bacteria/wild yeast during the bottling phase. Bottling buckets, valves, tubing, siphons as well as the bottles themselves can all be considered suspects. Check all equipment and procedures, re-clean and sanitize and replace any parts, especially plastic, that might be old, scratched or otherwise suspicious.

thanks ed.
is it generally recommended to replace an autosiphon and/or bottling wand as well?

Im trying to nail down a process for bottling from a corny keg, avoiding the bucket all together (I hate plastic).
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Old 08-16-2012, 05:59 PM   #4
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I agree with Ed, but one other thing to consider is fermentation temperatures. Even the "cleanest" yeast strains can get phenolic if fermented at a too highf temperature. Bacterial contamination is more likely, though, giving a "clove" like flavor.

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Old 08-16-2012, 07:20 PM   #5
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I agree with Ed, but one other thing to consider is fermentation temperatures. Even the "cleanest" yeast strains can get phenolic if fermented at a too highf temperature. Bacterial contamination is more likely, though, giving a "clove" like flavor.
yooper,
thanks for the input.

I thought about fermentation temps, but had written it off since the beer tasted fine before bottling-- could conditioning temperature cause this effect after bottling?

It is a "clove" like flavor... hmmm.

Ill also look at my bottle sanitizing technique... maybe thats the secret. I use all the same plastic for racking that I do to bottle (except the wand), so I would think off flavors wouldnt be found throughout the process if the tubing/autosiphon was the culprit.
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Old 08-21-2012, 04:58 AM   #6
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another observation: all the bottles Ive opened have tasted different. Might be they are maturing.. might suggest bottle cleanliness as the culprit??

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Old 08-22-2012, 01:58 PM   #7
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How do you clean/sanitize everything post-boil ? Storage is also important, since storing an otherwise clean tool wet or improperly can introduce bacteria or wild yeast. Also, how do you store your bottles ?

I'm not convinced that the problem is necessarily at the bottling phase since bacteria/wild yeast can take a long time to start to manifest itself in off-flavours. Plus, when you sample beer before bottling, you are usually more forgiving of flaws and a beer that might be tainted by something might be thought of as needing a bit more time to mature. Not saying it's your case, but it can happen.

I had a similar problem early on in my brewing career (slight clove plus uneven carbonation) and trashing every plastic equipment post-boil made it go away. Old buckets make very nice tomato pots if you cover them up with somehting you know

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Old 08-22-2012, 02:09 PM   #8
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I've recently been dealing with a similar issue, and I can't yet tell you I have it whipped. I bottled three batches last weekend so I'll know soon. As you analyze the problem consider this: the fact that the infection's effects become perceptible in the bottle doesn't mean that is where the infection occurred. Imagine a huge universe of food (the residual sugars in your beer, unfermentable by your chosen yeast strain), and a very, very small microorganism in very small quantities. It may take some time, perhaps weeks, for the microorganisms to reproduce to the extent that their wastes become perceptible. So it may be possible that an infection that you first perceive AFTER bottling occurred BEFORE bottling. Not saying that happened, but that you can't exclude the possibility. That opens up the possibilities of fermentor, starter or yeast handling sanitation, etc.

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Old 08-22-2012, 02:14 PM   #9
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I'd bleach bomb that bottling bucket and all hoses. Make sure to take apart the spigot completely and brush it out and soak in that sanitizer solution.

Rinse thoroughly with HOT water!

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Old 08-22-2012, 02:17 PM   #10
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I'd bleach bomb that bottling bucket and all hoses. Make sure to take apart the spigot completely and brush it out and soak in that sanitizer solution.

Rinse thoroughly with HOT water!
My hoses are about .$25/foot, and my spigot is $2.95. I ditched those buggers, along with airlocks, my bottle filler, et cetera.
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