Beer tastes fine before bottling, terrible after.

[kombat]

Some people on this forum sure are obnoxious. This guy is probably from the UK, where the correct spelling is "oxidise". ****ing ignorant ********.

Ease off the throttle there, tiger. Combined with the grammatical mistakes in his post ("but it is risk" - it is a risk), I concluded English wasn't his first language. I'd never seen that spelling before, so I Googled the definition of "oxidise" and the first entry that came up corrected the spelling to "oxidize."

Trust me, as a Canadian, I'm aware that different cultures have different nuances in spelling ("honor/honour", etc.) - but this was not one I was familiar with. I was trying to gently correct him.

It's Friday - pour yourself a beer and cool off a little, bro.

 

[blackbeer]

too lazy to read it all. what was your yeast pitch temp, fermentation temp and how long did you ferment? should be in the 60's and 3 weeks.

 

[cobrem]

One person already mentioned the overcarbonation route. Just to eliminate that as a possibility (which I agree with - 5oz is too much), pour a beer, and leave it alone for 15-20 minutes to off-gas, then try it. If that taste isn't there anymore, you found your culprit.

I have this same issue from time to time - occasional overcarbonation. Now I'm just stuck trying to figure out if I have a wild yeast problem, or if I am doing the calculators wrong :/

 

[Likefully]

Right.

"Slowly."

That's probably not going to oxidize (note the correct spelling) your beer.

But you didn't say "slowly." You said:



Possessed madmen don't stir things "slowly." They stir them wildly and vigorously, and that will definitely oxidize the beer, regardless of the temperature.

I am sure you are beautiful in every way.

Read over my posts on this thread and you will see I never encouraged mixing it like a madman. Lets just agree to disagree on the risk verse certainty thing.

I am making an issue about this point about because a lot of people on this forum believe that there is a massive risk of oxidation from gently stirring the beer to mix the sugar - which is untrue. There is hardly any risk from a gentle stir and it is well worth taking as there is a bigger risk that your sugar won't be mixed evenly if you don't stir the beer just a few times.

 

[joshesmusica]

I am sure you are beautiful in every way.



Read over my posts on this thread and you will see I never encouraged mixing it like a madman. Lets just agree to disagree on the risk verse certainty thing.



I am making an issue about this point about because a lot of people on this forum believe that there is a massive risk of oxidation from gently stirring the beer to mix the sugar - which is untrue. There is hardly any risk from a gentle stir and it is well worth taking as there is a bigger risk that your sugar won't be mixed evenly if you don't stir the beer just a few times.

If you're siphoning properly what's stirring it a few more times gently going to add when it's already been stirring gently anyways during the entire siphoning process? The issue people are taking up with your taking up an issue about our concern for oxidation is that you're encouraging bad process instead of doing yours properly. Yes the risk might be minimal to gently stir, but there shouldn't be much of a need for it anyways if you're siphoning properly. If it's not stirring sufficiently during the siphon, it's possible that your hose is too small. Mine takes maybe about five minutes to transfer (maybe ten, no idea never times it, but will now next time) and is swirling (gently stirring) the entire time. So what's a few more gentle stirs going to do for that?

 

[joshesmusica]

One person already mentioned the overcarbonation route. Just to eliminate that as a possibility (which I agree with - 5oz is too much), pour a beer, and leave it alone for 15-20 minutes to off-gas, then try it. If that taste isn't there anymore, you found your culprit.

I have this same issue from time to time - occasional overcarbonation. Now I'm just stuck trying to figure out if I have a wild yeast problem, or if I am doing the calculators wrong :/

How are you using the calculator? Even if you're using it remotely close to the way its intended, you're gonna be close enough to not overcarbonate. The only thing that could be difficult to understand is what temp to put in, but most calculators will explain whether they mean at time of bottling or lowest or highest temp during ferment.

In other words, if you are indeed using a calculator, it's unlikely that's your culprit when it comes to off flavors.

But now you've just given me an idea for another experiment to conduct: carbonation levels with the same brew.

 

[choff89]

Ok so here's an update that seems strange to me, but I'm new at this. I just found one of my "bad" beers that's been in my fridge for over a week. It's the pale ale that I bottled over 3 months ago. I poured it, drank it, and couldn't believe it was the same beer. It didn't have any sort of off flavor at all. It's a great pale ale. I opened another bottle that hasn't been chilled at all and compared them. It's a completely different beer.

So what's going on? Does chilling a home brewed beer for a week somehow help the conditioning process? Every other time I've tried this beer it's been in the fridge for a few hours to a day.

Again, thanks for all of your help. This is a great forum.

 

[hotwatermusic]

Time in the fridge helps. It helps with clarity. The yeast dropping out of suspension could potentially pull some particulates that carry an off flavor along with it. Generally it's good practice to give it some cold conditioning before you taste it. But for me it's never been night and day. Carbonation is definitely fun to play with. Also the same (carbonation) experiment conducted on different styles will yield different results.

 

[hotwatermusic]

Sorry my phone scrolled on its own and I mixed the last two replies... as you were.

 

[joshesmusica]

yeah, i agree, it's really weird for it to be night and day. so the bottle you compared it to was the same batch? or the exact same recipe from two different batches?

 

[choff89]

They were from the same batch. This one was definitely less carbonated than the others, so maybe that's what it was.