Ive brewed 5 different recipes and they all but one has the same kind of bitter, estrigent maybe, I don t now what, after taste.
I have the brewing temp to mid 60s and aging at about 70. It taste bad right after fermentation at bottling and aging does nothing to help.
It seemed contamination was most likely, but I really sanitize well, I think, and all 4 are the same and similar to another guy here who also sanitize well.
The only common denominators I can come up with is possibly water, although I used about two gallons of distilled water on one.
I used the same yeast in all, Muton and Fison Ale Yeast. I dry pitch it once the wart is below 80 degrees. Ive addresses fermenting temp with a swamp cooler, aging temp with a medical supply chiller, water by getting distilled water, sanitizing by going nuts with sanitize, is it the yeast or am I missing something? Still sanitation, water, WHAT, WHAT, HELP!
By the way, its VERY cloudy too.
These are the stesp I use.
As best I can recount.
Sanitize every thing.
Get about 2 gals of bottled water to 165 degrees.
steep grains for 30 min.
Get to boil for 60 min adding hops along the way, right at the beginning, some at end and or middle depending on recipe
Afer 60 min, add some cold water, about a gallon and some ice to get it all to about 90 degrees or so.
Pour the wort into the fermenter and add more cold water up to 5 gals.
Put the fermenter in a cooler with ice water around it.
Once below 80 degrees stir with a bug paddle to arete the wort sprinkle in the dry yeast on the wort and close it up.
keep the fermenter in the cooler surrounded by water and rotate in a frozen water bottle in the cooler, not the wort, to keep it at about 65 degrees (my first two batches was fermenting at about 80 degrees and the taste in the end was no worse. I thought the problem was temp.)
Two to three weeks later bottle it. At bottling it taste the same as after 4 weeks in the bottle.
I use extract, no added sugar, recipe kits including English Pale Ale, Irish Red, IPA and ESB.
I have the brewing temp to mid 60s and aging at about 70. It taste bad right after fermentation at bottling and aging does nothing to help.
It seemed contamination was most likely, but I really sanitize well, I think, and all 4 are the same and similar to another guy here who also sanitize well.
The only common denominators I can come up with is possibly water, although I used about two gallons of distilled water on one.
I used the same yeast in all, Muton and Fison Ale Yeast. I dry pitch it once the wart is below 80 degrees. Ive addresses fermenting temp with a swamp cooler, aging temp with a medical supply chiller, water by getting distilled water, sanitizing by going nuts with sanitize, is it the yeast or am I missing something? Still sanitation, water, WHAT, WHAT, HELP!
By the way, its VERY cloudy too.
These are the stesp I use.
As best I can recount.
Sanitize every thing.
Get about 2 gals of bottled water to 165 degrees.
steep grains for 30 min.
Get to boil for 60 min adding hops along the way, right at the beginning, some at end and or middle depending on recipe
Afer 60 min, add some cold water, about a gallon and some ice to get it all to about 90 degrees or so.
Pour the wort into the fermenter and add more cold water up to 5 gals.
Put the fermenter in a cooler with ice water around it.
Once below 80 degrees stir with a bug paddle to arete the wort sprinkle in the dry yeast on the wort and close it up.
keep the fermenter in the cooler surrounded by water and rotate in a frozen water bottle in the cooler, not the wort, to keep it at about 65 degrees (my first two batches was fermenting at about 80 degrees and the taste in the end was no worse. I thought the problem was temp.)
Two to three weeks later bottle it. At bottling it taste the same as after 4 weeks in the bottle.
I use extract, no added sugar, recipe kits including English Pale Ale, Irish Red, IPA and ESB.