Matthewjscott
Well-Known Member
I have brewed a cream ale and American wheat. Both of which taste fine while in the keg, but have a cider taste after bottling from keg. I know it is not the usual explanation of slacking in sanitation because of my OCD type cleanliness when kegging and bottling. I am wondering if it could be from fermenting at higher ranges (up to 72F). I have another thought/question. Does the PH of the mash also effect the beer with a cider taste? The reason I ask is that I have never had this problem with darker beers and did not know if the PH had that effect.