Beer tastes good BEFORE bottling, bad after..???

[Scribble]

What size auto siphon are you using? The large ones are supposedly for wine and actually aerate as you transfer. I found this out just recently after using them for years.

 

[togodoug]

What size auto siphon are you using? The large ones are supposedly for wine and actually aerate as you transfer. I found this out just recently after using them for years.

5/16", says for beer. Ir you've been using one that aerates as you transfer and make good beer, then me getting some in inadvertently can't be the problem.

 

[mthelm85]

It seems most people think its sanitation. I don't like that idea because I think I'm doing all I can, including changing siphon tubes and fermentation bucket. This brings me to two questions:
1. If its yeast v. bacteria, can someone describe the difference in taste? What does infection taste like and what does bad yeast taste like?
2. Has anyone thought of oxidation? I have noticed some air bubbles in my siphon tube, it can come in where the tube attaches to the auto siphon. I have also sloshed the wort a lot, poured it to transfer bucket while still about 100 degrees and put it in an ice bath and spun it (like a champaigne bottle in an ice chill at a restaurant I can't afford). I wonder if this could be the issue? I've used this method of chilling a few times, some of them came out fine so I doubt it. The air in the siphon hose I wonder about. What would oxidation taste like?

In light-colored beers the off-flavors produced by oxidation are often described as paper, cardboard or lipstick. In darker beers the maltiness tends to fade and you will get a sherry-like flavor, which some people actually find quite pleasant (including myself in a dubbel!). Oxidation can also cause bread-like or butter-like flavors.

A good way to familiarize yourself with the flavors caused by oxidation is to get a 12 pack of good domestic beer, put half of them in the fridge and half in a hot place. After about 1 week of being in a hot place, take one out and put it in the fridge for 24 hours. Then, taste it side-by-side with one that has been refrigerated the whole time. Repeat the process every week and you will notice a difference in the flavor of the cold-stored beers and the hot-stored beers (this is why I almost want to SCREAM when I see people buying craft beer at a store where it is not refrigerated).

As far as an infection goes, the off-flavors can vary widely. I only had one batch that I'm sure was infected because it continued to ferment in the bottles after having reached FG and fully carbing. Upon opening, the beer gushed out like a fountain and the taste was sour.

 

[Micr0beBrew]

A dishwasher is just a breeding ground for beasties that like high temperature and eat soap.. Think about it... continual selective pressure, and a carbon source.. something is gonna be living there, possibly something that likes sugar as well.

 

[joys of cider]

Could be your yeast is struggling with either no aeration at the start or not degassing enough of the sulpherous stuff and it becomes prevelant more so when you bottle too quickly as your locking that flavour in that could be turning your beer untasty and given time will become more of a taste issue.

I have a litre bottle seperate from the other bottles as a tester and iv been shaking it several times a day and releasing some gas and its dine the exact same thing...all carbonation gases gone and leaving the bottle filled with the horrible gases that after just 2 days shaking has given me left over off flavours and its now undrinkable.

As it's still filled with some sort of fases and not air (bottle expands on shaking) im assuming its not a danitation or oxygen problem so i think im chasing out the hood gas and leaving the bad stuff behind which is ruining my cider as i opened 2 bottles (500ml) thats been carbed and left to settle properly and they taste way better even though theres still an off flavour but seems to be clearing up.

So best advice i can give is leave them alone as long as possible and try 1 every 3 weeks see if it improves. Also properly aerate your wort and use nutrients at start. Then let it do its thang

 

[SFC Rudy]

Forget the dishwasher. Use a bottle brush in a drill. I can clean, rinse and sanitize a batch of bottles in less than an hour. And I know they are clean.

 

[Bobby_M]

guys... 11 year old thread. Let it die.