Ive brewed a few batches of different ales and all but one had a bitter (not like hoppy, IPA, good bitter), sour, almost stale taste. I thought it was because I was fermenting at like 80 degrees, so put my fermenter in a cooler with 65 degree water and had a good Irish Red. I tried this cooler method a second time and again have the bitter, sour, stale taste.
I always use dry yeast as I need all ingredients mailed to me.
I wonder about contamination, but its sealed up tight and I use One Step Cleaner to sanitize equipment.
I also wonder if I put the yeast in too soon. I added it just after the wart cooled to 80 degrees. But like I said, I then get it down to 65 within a few hours or less I think. I used only a primary fermenter and fermented for about two weeks.
So, contamination, bad yeast, adding yeast too hot? Any ideas? Im really getting frustrated.
I always use dry yeast as I need all ingredients mailed to me.
I wonder about contamination, but its sealed up tight and I use One Step Cleaner to sanitize equipment.
I also wonder if I put the yeast in too soon. I added it just after the wart cooled to 80 degrees. But like I said, I then get it down to 65 within a few hours or less I think. I used only a primary fermenter and fermented for about two weeks.
So, contamination, bad yeast, adding yeast too hot? Any ideas? Im really getting frustrated.