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can you suggest something? I use a sanatizer, I wipe downw everything. Why would it be good for 3 weeks and then go to crap in a day or so?

I had a great batch out of the fermenter but after 3 weeks in bottles it's crap. I'm aging in the upper 70s and 80s. Is that the issue?

bottles are glass with caps, some are old Grolsh, they bad taste is to both. All bottels are dark green or browm and in a styraphome cooler with lid alwasy on.

I've never brewed a good batch of beer. They all have an off flavor and smell. My last batch was good out of the fermenter and in bottles up to three weeks was great, I mean great! Then after about 3 weeks it tastes off, sour, like crap. Smells bad too. It may also be getting darker. So its...

Problem. As I said, at bottling the beer tasted good, very good. Three days later was good, and for the next few weeks great. It mellowed and was great. I used cascade hops and the aroma was great and strong, the after bit very nice like a smooth aromatic IPA. I mean other than one particular...

Problem. As I said, at bottling the beer tasted good, very good. Three days later was good, and for the next few weeks great. It mellowed and was great. I used cascade hops and the aroma was great and strong, the after bit very nice like a smooth aromatic IPA. I mean other than one particular...

I've always oxiginated by stirring like crazy. I don't know how to really control the wart temp, but have the ambient to 60 to 68 by keeping it in a cooler with water in it and I can control the water temp that surrounds teh fermenter.

So you are adding 2 oz of hops at 5 min., 1 of east kent, 1 of goldings, correct?

It’s the water. Thanks for all the advise and suggestions. I’d used locally filtered bottled water in the past, its sold as drinking water, we all drink it as tap water is brackish so thought nothing of it. Then I used it only in the boil and topped off with RO water, thinking maybe bacteria...

It’s the water. Thanks for all the advise and suggestions. I’d used locally filtered bottled water in the past, its sold as drinking water, we all drink it as tap water is brackish so thought nothing of it. Then I used it only in the boil and topped off with RO water, thinking...

its plastic

I have a bad smell in my fermenter. I have cleaned with bleach and still have like a funky smell that effects taste. I’ve brewed a few batches and it all tastes the same regardless of the recepe and the taste is like the smell. I think its caused by, well, I don’t know what, maybe not...

in general, if I come up with an extract recepe and shave some time on the boil, like say a 50 min boil or 45, you think it would come out okay, just be a bit week on the hops? So I throw in an extra oz. at the start and all is well?

I'm wondering why this is good in 15 min instead of an hour, any how a longer, say 30 min, boil would effect it?

Thanks. I'd been using the same sponge and only for beer. I soak it in sanitizer for awhile before using it and leave it in sanitizer when not actually scrubing during my cleaning / sanatizing process. I guess this isn't the way to go although I'd thought I'd kept it sanatized.

Keep me posted, this could be it, it sounds like it, or it coud be of course what a few others have suggested: sanitation or water, but it sounds like we have done the same things. My current batch I pitched at upper 70s, now fermenting at upper 60s.

I fill /submurge bottlels in One Step solution and put caps in a bowl with the same

Thanks to all for the advise. I meant 5 gm, not oz. I swithved to I think 9 gm of US-05 but that doesn't seem to have helped. The main reason I'm secptical that its aging is that at bottling is better than a week later for the one batch. For previous batches 4 -5 weeks didn't seem to help at all.

I've been using One Step. I mix it in the fermenter and use a sponge to wipe down everything, then at bottling I mix up more in the bottling bucket and fill the bottles with it, then spong out the fermentor with it, run it through the syphone and all, then flush it, about 3 gallons of it. I...

I ferment in the mid 60s. I've decided to switch from One step to Iodophor to sanatize. Would bottled "spring" water be better than RO? It seems to get worse with bottle aging, so is that sanitation issues?