I'm looking or some insights or something that i could do diferently. I stopped bottling my beers after my 6th or 7th batch. That was well over a year ago. I am currently fermenting my 30th beer. My beers have really gotten pretty good. I've come along way with sanitation, controlling my ferementation temps, etc.
However, there is one problem i can't seem to get away from lately - bad tastes (or offf flavors) in my bottled beer. Shortly after i built my keezer, i was kegging everything, not bottling much at all. But after 6 or 8 batches of doing that i missed not being able to have the portability of bottles. I started bottling 10-12 beers from every batch and then kegging the remainder 4 gallons or so. I used a 1 gal bottling bucket and scaled down the amount of priming sugar, or priming DME to about 1/5 the amount needed for a full batch. My beers carb well but i always had some of flavors associated with them. Almost a bandaid like flavor on the worst of them.
After much research i found that bleach can produce silmilar flavors. so i rinsed all my clean bottles several times and put the back into storage. I would sanitize the bottles using the little plunger bowl with a fresh batch of starsan. i then would boil my caps. fill bottles, then cap. Still bad flavors. Then i started putting carbed beer (from my cornies into bottles) still good carbination but i still have some off flavors.
Has anyone experienced something similar or provide me with some help? My keeged beer is awesome so i dont think it is anything up to transferring into kegs (ie fermenting, racking, etc).
However, there is one problem i can't seem to get away from lately - bad tastes (or offf flavors) in my bottled beer. Shortly after i built my keezer, i was kegging everything, not bottling much at all. But after 6 or 8 batches of doing that i missed not being able to have the portability of bottles. I started bottling 10-12 beers from every batch and then kegging the remainder 4 gallons or so. I used a 1 gal bottling bucket and scaled down the amount of priming sugar, or priming DME to about 1/5 the amount needed for a full batch. My beers carb well but i always had some of flavors associated with them. Almost a bandaid like flavor on the worst of them.
After much research i found that bleach can produce silmilar flavors. so i rinsed all my clean bottles several times and put the back into storage. I would sanitize the bottles using the little plunger bowl with a fresh batch of starsan. i then would boil my caps. fill bottles, then cap. Still bad flavors. Then i started putting carbed beer (from my cornies into bottles) still good carbination but i still have some off flavors.
Has anyone experienced something similar or provide me with some help? My keeged beer is awesome so i dont think it is anything up to transferring into kegs (ie fermenting, racking, etc).