showdown496
Well-Known Member
I have now made about 6 batches of beer and all of them have had the same fate. All have been extract recipes from various companies, all except one used specialty grains. My equipment was all new last year. I started using oxi clean, then went to idophor, then star san. The first 4 batches were bottled, the last two were kegged. I have used both dry and activator smack pack yeasts. Iam using a turkey fryer with spring water (several brands) I have a homemade immersion chiller and usually have it cooled down in less than 15 minutes. I have fermented at anywhere from 58-70 degrees and cold crashed the last batch for 7 days in my keezer at 34 degrees. The problem shows up about 3-4 weeks after bottling or kegging. The beer tastes great when it is green, but once it ages it develops an ice tea/cardboard/yeasty taste. I can't put my finger on exactly what the taste is, but it really sucks having a great tasting beer turn like that. My next batch is an all grain batch so I guess I will be able to rule out extract twang. If it shows up in that batch I am all out of ideas, other than drinking really really fast! Does anyone have any suggestions of what may be causing this?