I have run into a problem, and I think it must be a sanitation problem. About 6 months ago I brewed a "voodoo Dixie black lager" and everything looked good come bottling day. After 3-4 weeks bottle conditioning, I cracked one open and tried it and it was awful. The best way to describe the taste is spoiled or cultured tea. I continued to age in the bottle hoping the taste would smooth out, but it only got worse. The recipe had rice in it, which I have never worked with, so I decided that must be the problem and would avoid recipes with rice until I could research it a little. I have brewed a few batches since, and ran into no problems. I just cracked open a bottle of Vanilla Carmel Cream Ale that I bottled a month ago and BOOM.....spoiled tea.
Here is the thing. I don't know if it is infection, but there was no visible infection. Everything looked good and tasted good at bottling.
Here is the thing. I don't know if it is infection, but there was no visible infection. Everything looked good and tasted good at bottling.