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letting it go flat has not removed the off flavor.

wouldn't that show up after fermentaion right at bottling?. Why would it be good at bottling and for the following 10 days? I steep at 165 deg. for 25 min.

That is how I've done it, no tube. But the taste is not cardboard, more bitter or sour, strong back teas or something.

What would oxygen at botteling taste like? Bitter and astringent? Some say like cardboard. This is the former.

for 10 days this was the best beer this side of Cairns. I'd love for someone in this thread to taste it. I ferment in a closed swamp cooler in mid 60s, age in a stirophome cooler with a bottle of ice at around 70 degrees.

Thanks. I'm still not clear on why it would be good for 10 days and then go south. Oxygen and bacteria make the most sense I guess, something that takes time to grow? If it was the LME I would think it would show up right away, no?

I'll give it a try to salvage what is left of this batch. But it sure would be nice to have a good beer, and have it stay good.

so how did you figure it out and what was it??

thanks. I stir like crazy for several minutes with a paddle to aerate. I'm getting a new fermeting bucket although mine has only one small scratch, and a filling wand so to by pass a spigot with the thougth it will be easier to clean than a spigot?

The wort is in the 80s or 90s when transferred, then I keep cooling it until the 60s before pitching. It easier to cool the fermenter than the brew pot due to it's shape. I transfer the beer to bottles by siphoning it into a bucket with a spigot on the bottom and just put the spigot into the...

so if its bad tasting I chill a good beer gone bad and it will be good again?

so if its bad tasting I

No. they were good from day 3 to 10 after being in low 70s and in the fridge for 3 to 24 hours depending on the bottle

do you have a lid so the whole fermenter is encased, or is the top open. I wonder about traping warm air and moisture.

Thanks again to all From what I read, the taste of tannin extraction is about right. But I steep for 30 min or less and never above 165 degrees. Also I would think this would show up immediately, not hide until day 10 in the bottle. Diacetyl is like a butter flavor I’ve read. This I don’t...

Okay, lets assume one of those. What do I do?

Thanks. so what do I do? Have you had bad batches, if so, what were they like? Mine are drinkable by some standards but they all have that same bite / astringent / sour thing regardless of ingredients, yeast, or water. And as I said I was just beside myself with pride for 10 days when this batch...

I use Iodophor sanatizer. I thought aging was best at about 4 weeks, then its good forever. Now I hear extract twang could make extract beer bad in under three weeks?

I do not have a hose on my spigot and it does bubble sometimes in the bottel. But the taste is more consistant than the gurgling I'd say. I use a spray bottel on like teh hops pack, yeast pack, prier sugar pack, sstir paddel and so forth. I use glass bottles. I cover prime solution. I now...

I've brew pale ale, irish red, ESB, a few anber ales. They all have it. This last really nice hoppy pale ale as I said was 10 days in the bottle before showing. Smelled and Tasted very good until 10 days. All others wer obviousat bottling. All but one irish red which was good.