I have been brewing a year and a half now and have noticed a few things. My homebrew taste GREAT when its fresh, I get compliments, family loves it. However I have noticed that my beer starts to degrade quickly after the 6 week in bottle mark. I keep it in our basement, but that is 70 degrees in summer, and fluctuating in the winter, I can only assume that is killing the beer
I'm drinking my American Amber that I brewed back in late may. When it was fresh (4th of july week) my dad and brothers and I all loved it, taste amazing and was just a good beer. Was good through most of July, but now its developed a stale, kinda sweet tangy taste to it that was not present at all when it was fresh. Ive noticed this mostly with the hoppier beers (this beer and sierra madre pale ale) while my kolsch is still OK, not as good as when it was fresh but not as off-flavored as this one.
If its the heat I will have to figure something out, or store some at my dads, his basement remains 60ish all year. Maybe I gotta drink them faster?
I want to preserve that fresh taste, because man...they have been GOOD this year! The American Amber was absolutely delicious when it was fresh. Now...not so much. The Kolsch was my first attempt with both liquid yeast and lagering (well 40F is as cold as I could get my ferment chamber) and it also came out quite nice, and is still pretty decent.
Thanks for any tips, I just have a feeling the 70F storage temp is what is to blame here. My sanitation is always spot on, I keep track of my Star San solution with PH strips and toss after so many weeks/batches of beer, and I make it with only distilled water. Caps are sealed tight, and I even use O2 absorbing caps (only a few cents more at a "local" shop)
I'm drinking my American Amber that I brewed back in late may. When it was fresh (4th of july week) my dad and brothers and I all loved it, taste amazing and was just a good beer. Was good through most of July, but now its developed a stale, kinda sweet tangy taste to it that was not present at all when it was fresh. Ive noticed this mostly with the hoppier beers (this beer and sierra madre pale ale) while my kolsch is still OK, not as good as when it was fresh but not as off-flavored as this one.
If its the heat I will have to figure something out, or store some at my dads, his basement remains 60ish all year. Maybe I gotta drink them faster?
I want to preserve that fresh taste, because man...they have been GOOD this year! The American Amber was absolutely delicious when it was fresh. Now...not so much. The Kolsch was my first attempt with both liquid yeast and lagering (well 40F is as cold as I could get my ferment chamber) and it also came out quite nice, and is still pretty decent.
Thanks for any tips, I just have a feeling the 70F storage temp is what is to blame here. My sanitation is always spot on, I keep track of my Star San solution with PH strips and toss after so many weeks/batches of beer, and I make it with only distilled water. Caps are sealed tight, and I even use O2 absorbing caps (only a few cents more at a "local" shop)