Originally Posted by Aschecte
That would be awesome but not practical someday I will get to the mariana islands. I do believe it is infection but lets all look at another angle here. could we all be thinking about infection when maybe it's high levels of phenols or esters or maybe diacetyl or tannin extraction. bad taste isnt always infection could be other factors in the process effecting the outcome and if bad habits follow through beer to beer than you have consistantly bad beer.
Thanks again to all
From what I read, the taste of tannin extraction is about right. But I steep for 30 min or less and never above 165 degrees. Also I would think this would show up immediately, not hide until day 10 in the bottle.
Diacetyl is like a butter flavor Ive read. This I dont think is it. Also, I read the cure would be to let the beer sit longer in the fermenter. Mine is in for 3 weeks, over 21 days, so I think this is not it.
Phenols taste medicine like. Thats not it I dont think and its bacteria caused anyway, so if it is it, we are back to sanitation anyway.
Esters is caused by high fermentation temp. Although I have fermented batches in the low 80s, I can now control the temp, and have for several batches including this last one which was good for 10 days, in the mid to upper 60s.
Im still looking for advise. This is frustrating and I really want to make this work. I am determined, someone else may say obsessed, but that one good 10 day batch really gave me hope.