Ive brewed 5 different recipes and they all but one has the same kind of bitter, estrigent maybe, I don t now what, after taste.
I have the brewing temp to mid 60s and aging at about 70. It taste bad right after fermentation at bottling and aging does nothing to help.
It seemed contamination was most likely, but I really sanitize well, I think, and all 4 are the same and similar to another guy here who also sanitize well.
The only common denominators I can come up with is possibly water, although I used about two gallons of distilled water on one.
I used the same yeast in all, Muton and Fison Ale Yeast. I dry pitch it once the wart is below 80 degrees. Ive addresses fermenting temp with a swamp cooler, aging temp with a medical supply chiller, water by getting distilled water, sanitizing by going nuts with sanitize, is it the yeast or am I missing something? Still sanitation, water, WHAT, WHAT, HELP!
By the way, its VERY cloudy too.