All my beers have this overpowering off flavor after bottling

[bwible]

any luck my guy?

I have the same issue, although darker beers seem to mask the off-flavours better. I'm really considering bottling the next batch straight from the fermenter and adding dry dextrose (in measured quantities) to each bottle in case it's my bottling bucket/wand - it would be expensive to replace these and have the same issue. I'm also considering trying half a campden tablet in the mash and sparge water as we're using tap water

I’m leaning to ball valve on my kettle. I have not been taking it off and cleaning it every batch, but when I do I don’t seem to have problems. You’d think it couldn’t be that, since the kettle gets boiled but seems like its that

 

[DuncB]

I’m leaning to ball valve on my kettle. I have not been taking it off and cleaning it every batch, but when I do I don’t seem to have problems. You’d think it couldn’t be that, since the kettle gets boiled but seems like its that

Try running some boiling wort out of it before the end of the boil and then tip it back in the top of the kettle. That should nearly sterilise it. Could run some starsan through it before you start your brew day as well.

 

[sibelman]

ball valve on my kettle

This worry led me to replace the ball valve with a Blichmann "linear flow" valve. it makes it easy to clean the valve itself after every brew day.

This doesn't eliminate the NPT threads where crap can still hide, which is why some are buying kettles with all tri-clamp fittings.

 

[daggers_nz]

Well yo
u are lucky with the water in that you get a fantastic report from your water company.
Wellington water report is very limited.
I just use sodium metabisulphite, 0.3mg in the mash water and 0.2mg in the sparge.

I use fermentasaurus most of the time so can drop the yeast and trub out with that.
For my barley wines and brett beers done in an airlocked fermenter I just siphon off the top into the bottles.

Dry yeast won't be your problem then, unless you are really stressing it ie underpitch, swings of temp.

I've built up quite a yeast bank now so the starters and yeast just cost the malt extract really.

What does the beer taste like before you bottle it?

the beer usually tastes great before going into the bottling bucket. After addition of sugar syrup it usually smells a little sweet, and then into the bottle it goes. It could also be our crown seals - can spend a bit more time making sure they're fully sealed

 

[DuncB]

the beer usually tastes great before going into the bottling bucket. After addition of sugar syrup it usually smells a little sweet, and then into the bottle it goes. It could also be our crown seals - can spend a bit more time making sure they're fully sealed

Would expect uncarbonated beer if the seal was inadequate.

 

[IslandLizard]

We all run into this from time to time. Beer tastes good at bottling, tastes phenolic after 2 weeks in the bottle. I’ve had this ongoing most of last year. [...]
Same results - kegs good, bottles suck.

Have you solved this mystery?

Since the beer in the keg is always kept cold, a small infection that crept in earlier may never develop and show.
To test, you could fill a (plastic or glass) bottle from the keg and let that be for 2-3 weeks at the same temps you're bottle conditioning.