abaker34
Member
Hi there
My last few all grain batches have come out well but then after time get more bitter and if I'm honest not very nice, all lovely hop aromas go to leave a less pleasant smell. I have been trying to pin point the problem and was hoping some others could help with their experiences.
My last batch was a 50 IBU pale ale style, mashed at 65 and fermented with notts at 18 degrees. On this occasion I took out of primary after a week, normally I will leave three weeks in primary but I am experimenting. Both the one week and three week primary brews have delevoped this nasty, tonic water type taste.
Looking at what I have done differently I have noticed a few things and have whittled the possibilities to no less than 9 possibilities
Oxy Clean
Bottle sanitising
Syphon gear
Plastic fermentor
Mash PH
Oversparging
Oxidation
Underpitching
Insuffieient Calcium
Now at Christmas I brewed a lovely cask conditioned best bitter with no problem at all so I think I can rule out the plastics and syphone gear, however I feel after a couple of years to replace anyway. I suspect that it may be something to do with the Oxy Clean (un perfumed, the same you use for washing clothes)that I use to clean bottles as I have only fairly recently used this. I then rinse out three times, then add a Videne solution to the bottles and then a final rinse of boiling water before bottling.
Could the Oxy leave a residue that is not removed when rinsing after? If this is the case do you think this might explain the harsh bitterness? I actually had a tester in a plastic water bottle and tried this also and it tasted much nice, more fruity etc, this I did not use Oxy in, whreas the glass bottles did. Both beers are still green but I am monitoring weekly but they seem to get worse over time so not sure they are likely to mellow out.
Any help greatly appreciated.
Alex
My last few all grain batches have come out well but then after time get more bitter and if I'm honest not very nice, all lovely hop aromas go to leave a less pleasant smell. I have been trying to pin point the problem and was hoping some others could help with their experiences.
My last batch was a 50 IBU pale ale style, mashed at 65 and fermented with notts at 18 degrees. On this occasion I took out of primary after a week, normally I will leave three weeks in primary but I am experimenting. Both the one week and three week primary brews have delevoped this nasty, tonic water type taste.
Looking at what I have done differently I have noticed a few things and have whittled the possibilities to no less than 9 possibilities
Oxy Clean
Bottle sanitising
Syphon gear
Plastic fermentor
Mash PH
Oversparging
Oxidation
Underpitching
Insuffieient Calcium
Now at Christmas I brewed a lovely cask conditioned best bitter with no problem at all so I think I can rule out the plastics and syphone gear, however I feel after a couple of years to replace anyway. I suspect that it may be something to do with the Oxy Clean (un perfumed, the same you use for washing clothes)that I use to clean bottles as I have only fairly recently used this. I then rinse out three times, then add a Videne solution to the bottles and then a final rinse of boiling water before bottling.
Could the Oxy leave a residue that is not removed when rinsing after? If this is the case do you think this might explain the harsh bitterness? I actually had a tester in a plastic water bottle and tried this also and it tasted much nice, more fruity etc, this I did not use Oxy in, whreas the glass bottles did. Both beers are still green but I am monitoring weekly but they seem to get worse over time so not sure they are likely to mellow out.
Any help greatly appreciated.
Alex