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Old 12-03-2012, 06:43 PM   #11
carsonwarstler
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Quote:
Originally Posted by Wolfetones
I'm pretty new to this so I'm finding it hard to describe the off taste, I wouldn't put it as sour but its something along those lines. Batch size was 5 gallons, primed with coopers carbonation drops. Fermentation temp was in the 20-26 degree range (Celsius) mostly around the 24 mark.
Thanks for all the input guys!
Your issue may be high fermentation temps. Is the flavor kind of fruity/estery? Was the 24 Celsius the air temperature or your beer temp during fermentation?

 
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Old 12-03-2012, 08:08 PM   #12
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Lots of variables.

What did you use to sanitize?

What were your ingredients?

Did you cover during the boil?

what was the original gravity?

How much of what kind of hops?

Does you water have Chlorine, or even Chloramine?

Did you use bleach in your cleaning process?

How much yeast? What kind?

 
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Old 12-03-2012, 08:13 PM   #13
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Quote:
Originally Posted by Homercidal View Post
Lots of variables.

What did you use to sanitize?

What were your ingredients?

Did you cover during the boil?

what was the original gravity?

How much of what kind of hops?

Does you water have Chlorine, or even Chloramine?

Did you use bleach in your cleaning process?

How much yeast? What kind?

What is your quest?
What is the airborne speed of an unladen swallow?
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Old 12-03-2012, 08:14 PM   #14
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At 24C,you could have some diecytl problems.
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Old 12-03-2012, 08:20 PM   #15
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Quote:
Originally Posted by unionrdr View Post
At 24C,you could have some diecytl problems.
True, since that's 75F (for those of us who don't think in metric or C)...

No idea what yeast the OP used, so it's highly possible he's got bad taste from that (at too high a temperature).

"Cooper's kits, for when you want that 'bad taste' in your mouth"
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-03-2012, 08:28 PM   #16
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Cooper's kits of themselves don't make bad beer,brewers make bad beer. I've made some good ales with Cooper's cans,DME & hops.
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Old 12-03-2012, 08:34 PM   #17
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Quote:
Originally Posted by unionrdr View Post
Cooper's kits of themselves don't make bad beer,brewers make bad beer. I've made some good ales with Cooper's cans,DME & hops.
Chances are, IMO, the OP just used a standard issue kit (nothing extra)...
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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 12-03-2012, 08:38 PM   #18
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Probably true. But I found early on that good temps & patience are a must with Cooper's cans. Not to mention,rehydrating the 7g yeast packets. Evwen 1/2tsp dextrose in the rehydrating water worked wonders.
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Old 12-04-2012, 02:36 AM   #19
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Used the yeast in with the kit, no extra ingredients. Didn't boil. 24 was the vessel temp not the ambient temp.

 
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