We first started with a Brown Ale, then a Irish Stout, Pumpkin Ale, last a Lawnmower and Xmas Ale.
We did one a week and so at this point the brown ales been in the bottle for at about a month and a half and irish stout a week less and so forth. They all seemed to taste fine as we bottled from the secondary but something has gone wrong after carbonating. Some of the bottles will just overflow instantly when opening. But regardless they almost all taste the same- BAD. It's hard to describe really as its a pretty disgusting taste. It's almost a vinegar taste that hits you at your first gulp. The first two batches were pure extract and fairly basic(hops-barley extract-dried yeast). From there the other beers had steeped grains- irish moss- liquid yeast- yeast food(or accelerater?)-and the lawnmower had an alcohol increase. Unfortunately for the most part we forgot to the OG on a couple of them and the rest I don't have on hand. Our setup consists of a stainless steel pot- primary- secondary- bottle. Primpary and secondary sit in fermentation at 65- 70 degrees. Typically 3-2-1(weeks) at least. Sometimes a bit a longer for each.
We were thinking that perhaps it is the actual water we are using. We heard tap water would be ok but we just found out that the tap water we were using actually comes from a well. So perhaps that could be it? We are at a loss and honestly I feel like as each week goes by each beer gets worse. Any ideas?
We did one a week and so at this point the brown ales been in the bottle for at about a month and a half and irish stout a week less and so forth. They all seemed to taste fine as we bottled from the secondary but something has gone wrong after carbonating. Some of the bottles will just overflow instantly when opening. But regardless they almost all taste the same- BAD. It's hard to describe really as its a pretty disgusting taste. It's almost a vinegar taste that hits you at your first gulp. The first two batches were pure extract and fairly basic(hops-barley extract-dried yeast). From there the other beers had steeped grains- irish moss- liquid yeast- yeast food(or accelerater?)-and the lawnmower had an alcohol increase. Unfortunately for the most part we forgot to the OG on a couple of them and the rest I don't have on hand. Our setup consists of a stainless steel pot- primary- secondary- bottle. Primpary and secondary sit in fermentation at 65- 70 degrees. Typically 3-2-1(weeks) at least. Sometimes a bit a longer for each.
We were thinking that perhaps it is the actual water we are using. We heard tap water would be ok but we just found out that the tap water we were using actually comes from a well. So perhaps that could be it? We are at a loss and honestly I feel like as each week goes by each beer gets worse. Any ideas?