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Old 12-21-2013, 02:22 AM   #41
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Default Just an observation regarding double posts...

I really resent that this poster has the same sour beer problem being discussed in 2 different forums. Here's the other one.

We've doubled up on pretty much every solution regarding contamination, bottling buckets, spigots etc. I think one of these threads ought to be closed. This one is in the beginners forum, where issues like that are common and in the right place. The other thread is in Fermentation & Yeast and sanitation has little to do with that.

We shouldn't lose the wisdom of these 2 threads so i do not suggest deleting one of them.

It is just really bad forum etiquette to have double threads running. And a waste of time.

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Old 12-21-2013, 02:27 AM   #42
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One issue I had starting out was sour beers after about batch 4 or so. What happened with us was our fermenter got stained. If your plastic bucket is stained or scratched throw it out. Not sure if it's been mentioned but that was an issue with us.

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Old 12-21-2013, 12:29 PM   #43
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My city adds chloramines to the tap water. I've read that depending on the quantity, it can really contribute to some off flavors as well. Could some of my problems be as simple as adjusting my brewing water?

And sorry about doubling up on the thread in another forum. I didn't realize that would be poor forum etiquette. Lesson learned.

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Old 12-21-2013, 04:12 PM   #44
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If you know you have chlorine or chloramines in your water you do want to use 1/4 Campden tablet per 5 gallons of water (or use a pinch of potassium metabisulphite). Stir well. Just boiling alone will not drive off chloramines in reasonable time.

Not treating for Chlorine or Chloramines can ruin your beer. It leaves a medicinal, plasticky, band-aid like flavor. The flavor threshold is pretty low, and easy to detect. Could you mistake this for sourness?

Well, now you experienced that double posting also leaves bad flavors

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On tap: 2.3'd | ESB | Belgian Wit {1st place @ FSH Guild Wheat Beer Comp.} | Pocahontas Pumpkin Ale
Kicked: Sketchy Bastard | Black Butte Porter Clone | Raging Bitch Clone #2 | Citra Wheat Saison | Rosemary Wheat Saison | Great Lakes Christmas Ale Clone | Caramel Amber Ale
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Old 12-21-2013, 04:28 PM   #45
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You know - I'm starting to think that chlorine might be at least one culprit here. I use mostly tap water for the boil and then topped off with Ozarka spring water. I'll pick up some Camden tablets at my LHBS and then ramp up my sanitation of bottling. Do you think the chlorine tastes would show up more so in the bottle? They seem to get worse with age rather than better.

Thanks again! You've been a tremendous help.

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Old 12-24-2013, 04:03 PM   #46
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So just a quick question again. Since we've pretty much narrowed it down to chloophenols, do those drop out over time in bottles? I think it's actually gotten worse over time. Or should I dump them?

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