Fermentalist
Active Member
Im on my 7th batch of beer and I've been bottling every one. I've had some trouble with some off flavors after bottling on every batch. My beer tastes absolutely awesome after fermentation has ended, right when I go to bottle, so I know all my steps before bottling are spot on. I've also tweaked my brewing techniques just for the hell of it but still come out with the same final result. The flavor is hard to describe but ill give it a shot. It's an almost metallic taste I get right on the tongue but it doesn't linger. I almost want to attribute it to the flavor of over-carbination or CO2 (if thats even a flavor). The thing is, my beer hasn't been over-carbinated, its not "champangy" or even soda like in carbonation.
I first thought it was just that I had green beer, but I've let my last batch of altbeir age for 3 months and though the flavor is more subtle but still present.
I think I've finally had my epiphany but I wanted to bounce my idea off of all you great beer geeks. When bottling ive always used corn sugar. I have the feeling it's the culprit. Could using corn sugar over some good ol' DME cause some funny flavors in my beer? How much could I benefit from switching to DME? I'll just give it a shot on my next batch but I wanted to know if any of you have run into similar problems.
I first thought it was just that I had green beer, but I've let my last batch of altbeir age for 3 months and though the flavor is more subtle but still present.
I think I've finally had my epiphany but I wanted to bounce my idea off of all you great beer geeks. When bottling ive always used corn sugar. I have the feeling it's the culprit. Could using corn sugar over some good ol' DME cause some funny flavors in my beer? How much could I benefit from switching to DME? I'll just give it a shot on my next batch but I wanted to know if any of you have run into similar problems.