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The bottles are not screw tops. Yes, I am leaning towards too hot a pitching temperature.

It tastes "okay" before bottling...not great, maybe a just a hint of tart...but the longer it's in the bottle, the more sour it becomes.

I have only made extract kits so they come with a package of priming sugar....5 oz. I believe.

I follow the exact same procedure....I dunk them in StarSan, them crimp the caps and tip the bottle upside down to make sure it is sealed.

No spigots, but thanks :)

I opened a bottle a couple weeks after bottling and there was some carbonation (though not a lot) and a slight sour taste...2 weeks later, I opened a bottle and the beer had no carbonation and the taste had become more sour.

I've used the same caps and capper on batches in between that turned out okay but I will still look for a new bell for my bench capper. I don't use a plastic fermenter, just glass carboys. And like the capper, I have used the same plastic tubing on batches in between that were okay, but I will...

I had hoped that the sour taste was simply due to the beer being young or green, but the taste becomes more sour over time, not less. I have tried both with and without a secondary fermentation, thinking maybe I was contaminating the beer during racking. If memory serves me right (I will...

It shouldn't oxygenate the beer...well, as long as the cap is tight and it is sealed well, no oxygen should be able to get in.

So one other note...I really have a hard time leaving the trub behind in the kettle when I pour the wort into the fermenter. Could this be a source of sour flavors? The person who taught me just used a funnel and poured the cooled wort into the carboy but would racking be better so that more...

The beers have been fermented for different lengths of time, following the extract kit instructions. They haven't been rushed into the bottle at least. After my first failure, especially, I tried to do everything "by the book". Is there a way to confirm faulty cap installation? As I noted in...

I don't detect any buttery notes, just SOUR! I suppose it could be green apple-ish as opposed to vinegary...all I know is that it is not good...lol.

I went to using store bought spring water for topping off after the first bad batch, thinking my tap water was the source of contamination, but I have since had additional bad batches. I don't have temperature control for my fermentation vessel. It has a stick on thermometer and...

I have a bench capper, but I suppose it could be experiencing the same issue. I normally "tip" my bottles to check for leakage though...could I get oxygen introduction even without beer leaking out during the tip test?

I was wondering that as well but my bottles get sanitized with StarSan and I also spray down my capper with the solution prior to starting.

I use an All-in-One wine pump to transfer under vacuum so there is no oxygen introduced during racking. I will definitely try the bleach campaign for now but replace my tubing when I can. I do my primary in a glass carboy with a blowoff tube. After my first bad batch, I made sure the blowoff...

Thanks for this suggestion! This could be a possibility, I suppose. I usually do a 3 gallon boil, cool my wort in an ice bath, and then top off with water that has been refrigerated. I am pretty sure that my wort is in the 70 degree range when I pitch the yeast, but maybe not??? I will certainly...

I use a combination of 12 and 22 oz. brown bottles and cap them with the oxy absorbing caps. I always store them in a dark location as well.

I am confused, frustrated, and about to give up on brewing beer! 3 out of my last 6 extract batches have turned to vinegar. I have made an orange wheat, a cherry wheat, and a nut brown that have turned out fine but in between those I have tried an autumn amber and 2 holiday ales that have not...

The mead has dropped .006 gravity points in the last 10 days so I know there is still fermentation occurring with the airlock activity. My last batch of this mead fermented out at .995 so I am assuming this still has a little ways to go. However, I will check gravity again in a few days to see...