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Old 12-03-2012, 04:23 AM   #211
Evan_L
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Nov 2012
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How much splashing occurs when you siphon?



 
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Old 12-03-2012, 04:25 AM   #212
togodoug
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Dec 2010
saipan, Mp
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Quote:
Originally Posted by Evan_L View Post
How much splashing occurs when you siphon?
I have had some air in the syphon hose, not much splashing.



 
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Old 12-03-2012, 04:52 AM   #213
Pommy
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I'm sure this has all been said before but it sounds like an infection to me. Have you tried getting a FV? It can take a white for infection to show, if you store your bottled beer for a long time do you get gushers? If all these have been asked previously just ignore.
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Old 12-03-2012, 05:52 AM   #214
togodoug
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Dec 2010
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Quote:
Originally Posted by Pommy View Post
I'm sure this has all been said before but it sounds like an infection to me. Have you tried getting a FV? It can take a white for infection to show, if you store your bottled beer for a long time do you get gushers? If all these have been asked previously just ignore.
I don't know what FV means, nor what gushers are. I've stored some beer for about a year and it still is fine. A batch starts bad, turns bad in 3 weeks, or is fine for a long time.

 
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Old 12-03-2012, 05:58 AM   #215
Ogri
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Sep 2011
Osaka, Japan
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Quote:
Originally Posted by togodoug View Post
as far as I can tell, I sanatize well. If not, why could it be good in bottles for 3 weeks and then go bad. Why would ALL bottles be bad and not just some?
I can't be dead certain why it's good for a week or so and then suddenly around the three week stage it starts to taste bad but that does seem like something that would happen if an infection had taken hold of the batch.

Did you have a few batches between March and this one that ended up tasting fine all the way 'til you finished the last bottles??

The following isn't scientifically supported with any experience or evidence but, I wonder if it could be some form of wild yeast that is capable of high concentration in really warm and humid climates? Just exposure at bottling time being enough for this yeast to contaminate the brew. If so that might explain why the whole batch is affected and not just a few bottles. Although I'd have thought that the alcohol content of the beer should prevent a wild yeast being able to get hold of the batch.


You don't mill grains in the same place as you bottle your beer by any chance, do you?

Really hope you can get to the root of this problem and start enjoying your beer.

 
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Old 12-03-2012, 08:07 PM   #216
ACbrewer
HBT_LIFETIMESUPPORTER.png
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Jan 2011
Fredericksburg, VA
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Quote:
Originally Posted by togodoug View Post
I have had some air in the syphon hose, not much splashing.
If it seems like you should have no air in the hose, but then get some, it could be some CO2 coming out of the beer as you rack to bottle.

I have noticed that an infection can develope over the finishing of the beer, so having good at 1 week and then bad at 3 makes sense to me. If your carb is typically good at 1 week, I suggest you look at stove top pasturizing to kill everything in your bottles again. That should at least lengthen the time before it goes bad (boiling doesn't kill everything, but comes close).

http://www.homebrewtalk.com/f32/easy...g-pics-193295/

 
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Old 12-03-2012, 08:19 PM   #217
progmac
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Mar 2012
Cincy, OH
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after reading through this thread, i feel like it must be the water or the yeast. those are the two things that seem to be the same batch after batch.

i had an astrigent taste in two beers. both were dark english beers and english yeasts fermented in the upper 60s to low 70s. lower temps or using a different yeast (like s-05) fixed the problem. the tastes did fade after a while, but it was a long while, like 12+ weeks after bottling.

 
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Old 12-03-2012, 10:29 PM   #218
aceparadis
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Jun 2012
Edmonton, AB
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Change your sanitizer, sounds like your not rinse throughly enough.

 
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Old 12-03-2012, 10:39 PM   #219
woody34
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May 2012
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I would stop using dish soap to clean ur bottles.

 
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Old 12-03-2012, 11:06 PM   #220
togodoug
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Dec 2010
saipan, Mp
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Quote:
Originally Posted by progmac View Post
after reading through this thread, i feel like it must be the water or the yeast. those are the two things that seem to be the same batch after batch.

i had an astrigent taste in two beers. both were dark english beers and english yeasts fermented in the upper 60s to low 70s. lower temps or using a different yeast (like s-05) fixed the problem. the tastes did fade after a while, but it was a long while, like 12+ weeks after bottling.
I've used severla different waters and use s-05



 
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