Uneven conditioning

Is it normal for beer to be unevenly conditioned?

My porter is generally pretty good, but some taste significantly greener than others, even though they were all bottled as a batch.

Is that a normal occurrence?

Were they all stored in the same area with same temps? If some bottles got warmer or colder it would change the way they condition. It could also be that some bottles got more yeast in the beginning which would lead to a faster carbing and conditioning.

DavidHawman said:

Were they all stored in the same area with same temps? If some bottles got warmer or colder it would change the way they condition. It could also be that some bottles got more yeast in the beginning which would lead to a faster carbing and conditioning.

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Most likely, the sugar wasn't fully mixed into the beer. This is a common problem. Make sure you stir your beer without splashing after you rack on top of sugar/water mixure.

Suthrncomfrt1884 said:

Most likely, the sugar wasn't fully mixed into the beer. This is a common problem. Make sure you stir your beer without splashing after you rack on top of sugar/water mixure.

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I didn't stir it when I racked over, but the tube was along the bottom edge of the bottling bucket. It got a pretty good swirl going as it filled, so I assumed it was mixing well. I'll try stirring gently next time. Thanks!

guys, he said uneven conditioning, not uneven carbonation, the sugar and yeast distribution only account for cabonation, conditioning simply takes time.

gtpro said:

guys, he said uneven conditioning, not uneven carbonation, the sugar and yeast distribution only account for cabonation, conditioning simply takes time.

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I'm assuming he meant carbonation though. When you refer to beers being green, usually it's because they're uncarbonated. Conditioning should be fairly close in every bottle if he had them all in the same spot. Now, if he had some next to a cold wall in the basement, I could see hem conditioning differently, but I'm assuming he doesn't have carbonation and that's why they taste green to him.

Suthrncomfrt1884 said:

I'm assuming he meant carbonation though. When you refer to beers being green, usually it's because they're uncarbonated. Conditioning should be fairly close in every bottle if he had them all in the same spot. Now, if he had some next to a cold wall in the basement, I could see hem conditioning differently, but I'm assuming he doesn't have carbonation and that's why they taste green to him.

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They're actually pretty well-carbonated - good head and retention. It's weird. One bottle is fine and another isn't as good. All stored in the same place with the same conditions. It might not have anything to do with anything we've discussed so far. There are a million other variables at play and trying to nail it down at this point is probably a fool's errand, so I'll just drink 'em up and try another batch! If it happens again, then I'll worry...

I noticed the same thing with my brews...then I noticed it with a commercial beer, same six pack, same bottling date.

I've chalked it up to me tasting things differently on different days. Your taste buds go through cycles of sensitivity, as well as being able to perceive different aromas because of congestion, other aromas present, what you ate that day...etc.

If you plan on having a couple, open up two or more at the same time and sample them separately. They'll probably taste identical.

The previous poster is correct about beers tasting different on different days, this is more true depending on what you're eating as well.

Another reason could be that bottles weren't cleaned thoroughly although it doesn't sound like this is probably the case.

How long have these been conditioning for? I wonder if they might even out over time?

Mmenges said:

The previous poster is correct about beers tasting different on different days, this is more true depending on what you're eating as well.

Another reason could be that bottles weren't cleaned thoroughly although it doesn't sound like this is probably the case.

How long have these been conditioning for? I wonder if they might even out over time?

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Hadn't thought of that. The last bottle I tried was after several other craft-type beers (Kona Coffee Porter, Yeungleung Bock, a Duck Rabbit Stout, and a Yazoo Pale Ale, and an Avery IPA, IIRC). So I suppose that could have effected the flavor. The bottle I tried before that was a stand-alone, nothing else with it.

I bottled on Dec. 13th.

prrriiide said:

Hadn't thought of that. The last bottle I tried was after several other craft-type beers (Kona Coffee Porter, Yeungleung Bock, a Duck Rabbit Stout, and a Yazoo Pale Ale, and an Avery IPA, IIRC). So I suppose that could have effected the flavor. The bottle I tried before that was a stand-alone, nothing else with it.

I bottled on Dec. 13th.

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You drank all those and could still know what you drank after? My hat goes off to you:rockin:

I am leaning to Mmenges' idea. I had a few bottles of one of my first batches that were kind of "bland" compared to the rest plus they were more carbonated then the rest. I am pretty sure I did not get them super cleaned before sanitizing. Did not get sick but definitely did not need prunes after them either

Hope you solve the mystery!

prrriiide said:

Hadn't thought of that. The last bottle I tried was after several other craft-type beers (Kona Coffee Porter, Yeungleung Bock, a Duck Rabbit Stout, and a Yazoo Pale Ale, and an Avery IPA, IIRC). So I suppose that could have effected the flavor. The bottle I tried before that was a stand-alone, nothing else with it.

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Not sure I would remember anything correctly after all those.