Hello Ive been reading these threads for a while and love the great information on here. Thanks for all of your input. My question is that I brewed a amber malt kit and was instructed to use 3.3 lb can hopped LME and use cane sugar for the rest. I now know this was incorrect or at least not optimal for taste after doing more research. Any way after brewing my batch spent 3 weeks in primary and a week in secondary then bottled. I sampled along the way and the beer was beginning to taste awesome you could actually taste the stages as the yeasty taste worked its way out. It took on a nice amber citrous taste due to the yeast used.
However I just opened my first carbonated bottled beer and it tastes kinda sourish not at all like it used to taste, not so much yeasty but like its back in wort flavor prior to fermention. They were bottled 2 weeks ago. The bottle was nicely carbonated and there is minimal sediment in the bottle. Where could this taste have come from. I use glass bottles they are all new and were sanitized along with the bottle caps prior to use.
I understand the ingredients used and method made a weaker not as full flavored beer, however this aside at one point it was beginning to taste really good and it somehow did a 180 any input.
thanks in advance Neil