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I was worried you'd say that! But I'm sure it's correct. I'll make a trip to Modern Brewer as soon as possible...

Yep, I only aerate before pitching. I found that aerating simply by shaking kept me at 1.020 a lot, and I never had that problem with the aerating pump. I'm doing all-grain using the stove-top method (I live in a small apartment, hence the half batches). The wheat beer, and my recent Edwort's...

Generally, I've aerated right after cooling, in the fermentation freezer. I guess I'll find out in a few weeks (I'm bottling the non-aerated beer today) if that was the source of the problem... Thanks again

These batches have all been half-batches in the small, square-ish Better Bottles. I ferment them in a chest freezer with a temp controller. The freezer's a bit dirty, so I figure the infection could come from in there. That would be especially possible for the batches in which the fermenter...

Thanks a lot. I'm not sure about the grain dust - I'll have to look into that next time I brew. I think I will replace everything plastic, like the funnel and bottling bucket (it's hard to tell at what point in the process the beer becomes sour).

So, a few months ago, one of my beers tasted sour. Then the next one did too. The one after that was worse. Now I detect this sourness in every beer, of every style. I never see any visible signs of infection, but infection was what I thought of first. I've simplified my process as much...

Although, would chloramine affect darker/hoppier beers differentially?

Yeah, that could be it - I bought some tablets recently, but I don't remember if they made it into the batch I was talking about. I thought the next thing I'd do if nothing works is try a batch with only store-water...

Hello, I'm a first-time poster, but I've searched a lot for the answer to this problem. I've noticed in some of my beers that, after I bottle (I don't taste this in the sample I take on bottling day), I get an unpleasant flavor that is sort of like cherry cough syrup. It seems to be mostly...