Originally Posted by The_Glue
On my next brewday i will try a different sanitizer and will do batch priming.
@biggmatt: Yeah chlorine bleach is available. But isn't it the same stuff what ruins our brewing water?
Stay away from bleach. It can be used for a sanitizer, but then you need to rinse over and over. You no longer have a sanitized surface. Switch to Starsan if you can. Chemipro and other peroxides are not effective sanitizers.
@masonsjax: I did not really splashed it. Also i've seen here that yeast eats O2 anyways during bottle carbing. I am still open to the idea though. Can i deliberately oxidize commercial beer to compare the tastes?
There is more oxygen in the headspace than the yeast need for bottle conditioning. Adding more oxygen would be counter intuitive and may lead ot oxidation later.
You did not mention what type of hops you are using. Are they pellet form sealed in 1 ounce packages? Are they leaf hops stored in an open bin? Old hops can produce some stale and muddy off flavors. Poorly stored hops can introduce bacteria, especially when they are used for dry hopping.
Definitely change the sugar you use for priming. Corn sugar or table sugar in solution and batch priming.
I hope you can get this problem solved.