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Old 10-16-2011, 12:56 AM   #141
Aschecte
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Not to sure I like the sponge idea. Sponges are very porous and even though you soak it in sanitizer I would fear that there is a still a high probability of nasties living through the soaking. Another good exammple of this is when using a scratched plastic bucket to ferment in, all the sanitizer in the world won't touch a little scratch.


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Old 10-16-2011, 04:24 AM   #142
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So it seems most folks thinkits not aging temp. but infection at botteling that takes a few weeks to show itself. Before many people suggested water, which I changed and it seemed to solve the problem, at least for the first 10 days.
So water was not the issue? Still sanitation?



 
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Old 10-16-2011, 05:12 AM   #143
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Quote:
Originally Posted by Aschecte View Post
Not to sure I like the sponge idea. Sponges are very porous and even though you soak it in sanitizer I would fear that there is a still a high probability of nasties living through the soaking. Another good exammple of this is when using a scratched plastic bucket to ferment in, all the sanitizer in the world won't touch a little scratch.
Stop by, have a pint and tell me what is wrong!
most people seem to think its a sanitation issue.
If not, could it ageing temp? Something else

 
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Old 10-16-2011, 05:27 AM   #144
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ageing temp isnt going to make the beer taste bad unless your doing something really weird which I doubt. Oxidation would take longer to show up. Its either infection or extract twang which is covered by hops for the first few weeks. 4 weeks sounds about right for how long it generally takes for the hop aroma to fade in my beers. Sorry I havent read the whole thread but have you brewed a stout, a pale ale. How do different styles compare?

 
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Old 10-16-2011, 06:17 AM   #145
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I've brew pale ale, irish red, ESB, a few anber ales. They all have it. This last really nice hoppy pale ale as I said was 10 days in the bottle before showing. Smelled and Tasted very good until 10 days. All others wer obviousat bottling. All but one irish red which was good.

 
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Old 10-16-2011, 06:31 AM   #146
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i think you have to find a good sanitizer besides one step. as a last resort a bleach solution would be better than one step but be sure to get the concentration right so you don't have a "bleach in my beer" problem.

 
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Old 10-16-2011, 09:15 AM   #147
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I use Iodophor sanatizer. I thought aging was best at about 4 weeks, then its good forever. Now I hear extract twang could make extract beer bad in under three weeks?

 
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Old 10-16-2011, 11:58 AM   #148
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Quote:
Originally Posted by togodoug
I use Iodophor sanatizer. I thought aging was best at about 4 weeks, then its good forever. Now I hear extract twang could make extract beer bad in under three weeks?
I've brewed about 20 5-gal batches, every one of them extract/partial mash. Once I improved my sanitation & got fermentation temp control, my beers began to taste as clean and as good as professional beers.

In my experience (and I believe I saw Revvy write something similar recently), "extract twang" is another hangover from the early years of home brewing that is being dismissed like autolysis... and is probably an excuse for poor beer by people who are not sure what the real problem(s) may be.

Just my $.02
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Old 10-16-2011, 12:16 PM   #149
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Quote:
Originally Posted by togodoug View Post
Stop by, have a pint and tell me what is wrong!
most people seem to think its a sanitation issue.
If not, could it ageing temp? Something else
That would be awesome but not practical someday I will get to the mariana islands. I do believe it is infection but lets all look at another angle here. could we all be thinking about infection when maybe it's high levels of phenols or esters or maybe diacetyl or tannin extraction. bad taste isnt always infection could be other factors in the process effecting the outcome and if bad habits follow through beer to beer than you have consistantly bad beer.
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Old 10-16-2011, 10:46 PM   #150
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Quote:
Originally Posted by Piratwolf View Post
I've brewed about 20 5-gal batches, every one of them extract/partial mash. Once I improved my sanitation & got fermentation temp control, my beers began to taste as clean and as good as professional beers.

In my experience (and I believe I saw Revvy write something similar recently), "extract twang" is another hangover from the early years of home brewing that is being dismissed like autolysis... and is probably an excuse for poor beer by people who are not sure what the real problem(s) may be.

Just my $.02
Thanks. so what do I do? Have you had bad batches, if so, what were they like? Mine are drinkable by some standards but they all have that same bite / astringent / sour thing regardless of ingredients, yeast, or water. And as I said I was just beside myself with pride for 10 days when this batch was as good as any beer made anywhere.
I can't say just how clean and crisp it was, with that nice aroma and bite of cascade hops. The head was perfect, any brewer anywhere would have been proud.
So what do I do to get it back and to stay? The only guy I can go to in person says of my other beers, they are fine. But they were not! I noticed a simlar taste in beers he's made, so blamed the water.



 
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