Nomofett
Well-Known Member
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- Dec 21, 2014
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I'm not sure exactly where to post this so sorry if this is the wrong spot.
I'm in my second year brewing and 40 batches in and I keep having the same problem. This only happens with Pales and IPA's. While they are fermenting I take little tasting samples of my beers and they generally taste good and pretty different from each other. But then I bottle them and when they are ready to drink they all end up tasting the same. The hops go away (this is a common problem so I'm not looking for help on this since it's tricky) and they all develop a taste that tastes like I put a lot too much crystal malt in them, even though I put less then 7%, if any at all. Maybe it's a coppery taste? But I don't know if it's metallic coppery, its the kind of coppery that a Lagunitas has I guess.
I use an Aluminium brew kettle and I have a PH meter and my wort ph is kept below 5.7 (sometimes it goes down to 4.9 cause I'm not so good at figuring water out yet). I filter my water as well. Sometimes I get gushers in my bottles so even though I feel like I do a good job with sanitation.
here's an example of my latest beer. It turned out slightly reddish somehow and tasted a little thick. In the fermenter it was delicious. a little fruity and light, in the bottle it was exactly like every IPA and Pale I've made except for one. Oh, I forgot to put the yeast on it, It was Wyeast 1010. Only about 5 liters (about a gallon) bottled.
Also, my Stouts and Porters seem to turn out fine. Any ideas? Please help, I'm geting tired of making the same beer over and over again on accident.
I'm in my second year brewing and 40 batches in and I keep having the same problem. This only happens with Pales and IPA's. While they are fermenting I take little tasting samples of my beers and they generally taste good and pretty different from each other. But then I bottle them and when they are ready to drink they all end up tasting the same. The hops go away (this is a common problem so I'm not looking for help on this since it's tricky) and they all develop a taste that tastes like I put a lot too much crystal malt in them, even though I put less then 7%, if any at all. Maybe it's a coppery taste? But I don't know if it's metallic coppery, its the kind of coppery that a Lagunitas has I guess.
I use an Aluminium brew kettle and I have a PH meter and my wort ph is kept below 5.7 (sometimes it goes down to 4.9 cause I'm not so good at figuring water out yet). I filter my water as well. Sometimes I get gushers in my bottles so even though I feel like I do a good job with sanitation.
here's an example of my latest beer. It turned out slightly reddish somehow and tasted a little thick. In the fermenter it was delicious. a little fruity and light, in the bottle it was exactly like every IPA and Pale I've made except for one. Oh, I forgot to put the yeast on it, It was Wyeast 1010. Only about 5 liters (about a gallon) bottled.
Also, my Stouts and Porters seem to turn out fine. Any ideas? Please help, I'm geting tired of making the same beer over and over again on accident.
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