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Hey everyone, I found this thread so I am guessing people still stumble on to this page. I just ordered a 6L bottle here: http://packagingoptionsdirect.com/6-liter-antique-green-glass-claret-wine-bottle Arrived in less than a week! Getting stoked to do some Gueuze blending in this bad boy!

Well through trials and tribulations, I was able to narrow this down to the tapline itself. I ended up replacing the line that runs from the keg to the tapper and that has fixed my problem. I actually had a pepper stout on 12 months ago, surprising that I would have just noted the flavor...

I was really hoping that was the case, but now that it showed up in 2 different batches with 2 different fruits I have to eliminate that. Any way you can get off flavors from the CO2? Maybe my lines need to be changed?

That is funny because I know I remember tasting it in a sour one other time, but I cannot recall which one. I have only done one dry hopped sour and it was probably one of my favorite beers that I have ever made. Lots more of that happening in the future :mug:

Other notes: I have bottled probably 120 sours in the past (including ones using the same yeast strains) and never got this green pepper note. I also clean the tap lines between each beer.

Hey Everyone, brand new to the site! I have read many articles, but this is my first post! Anyway, I have been focused on homebrew sours for the past year now and produced 25 different batches (most 1 gallon in size). I have done about 40% wild collections from the yard and 60% from bottle...