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I bottled right from primary - I'm not really sure how clean it was. So is the time it is taking to clear up a result of my yeast choice?

Makes sense - I guess I was a little confused because it has been in bottles for about 6 weeks and I'm still tasting it some. I would have thought with such a simple recipe 3 weeks would have been plenty of time. So I was starting to think there were other causes.

Recipe: 2.00 lb Amber Dry Extract 3.00 lb Pale Liquid Extract 1.50 oz Cascade [8.50 %] (60 min) 0.60 oz Cascade [8.50 %] (15 min) SafAle S-05 For a few weeks it had this awful aftertaste. I've noticed it is starting to subside. I couldn't figure out what it was for a...

After reading your comments I think it is the "yeast bite". I was bottling last night and tasted the last of the siphon run that had some trub in it - it tasted like a much stronger version of what I was talking about. One more thing though - if beer is infected will it smell infected or...

I fermented at room temp. I keep the thermostat around 68-70. So it was prob a bit cooler than that as it was in a closet. All of my equipment is new. I sanitize pretty religiously with Star San and clean with OxyClean. Do you think the sour is infection? If that were the case wouldn't it get...

I made an american pale ale 4 weeks ago (2 weeks primary/2 weeks in bottles). I'm still waiting for it to condition in the bottle. When I tasted it two weeks ago before bottling it has a very sour/bitter flavor. I opened one to see how it had changed tonight. This sour/bitter flavor has mellowed...

That is one hell of a shelf. I'm lucky if a few coats don't rip mine down.