Oh i forgot it, 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!