Originally Posted by nikesandman
I don't really get a cardboard taste from it but it does seem more "bitter and harsh" which also leans towards oxidation based on some explanations I've seen online.
We used a tube and bottle filling stick that you press in the bottom of the bottle. We had our bucket up pretty high (probably 3-4 ft above the bottles) and we were getting a lot of pressure and fast flow from the bucket during the bottle filling so it could have been splashing fairly significantly down at the bottom of the bottle. There were also a few fills that slightly overflowed and we noticed some bubbles when we pull the bottle filling stick out.
Should the fill height be close to the bottom of the filling bucket?
Are there better ways to fill the bottles?
The bottling wand should be pressed against the bottom of the bottle, then released just as the beer reaches the top. When you withdraw the wand, you leave the perfect amount of headspace.
Since you are pressing against the bottom of the bottle, there really should be no splashing.
- blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator
and the beer calorie calculator
Fermenting: Oatmeal toffee stout
Bottled: Enchantress (big Irish red ale), Thundersmoke brown ale (Yorkshire brown), Belgian golden strong ale, imperial nut brown ale