Consistant off flavors

[minus]

Hey Gents,

I apologize for starting yet another off flavor thread, but I haven't found a definitive answer from my searches. I have done around 10 batches now, all extract from ingredients purchased locally (and from a local shop when I lived in another state). I am getting the same weird off flavor throughout all of my batches... some stronger than others, but the same flavors are there no matter what style I brew. A few of my batches tasted wonderful about 3 weeks in the bottle, but by the 4th week in bottle, they taste like shiiiii. I really cant explain the flavor other than gross. If it makes any sense, it smells just as the off flavor tastes. I consider myself a hop head and a couple of the brews I most likely over hopped the beer, and the off flavor far exceeded the flavor of the hops.

After my first brew, I figured my off flavor was sanitation, however.. the last 7 or so batches, I have been OVER cautious about that and still no success. Sorry about the rant, but I'm just frustrated.. I would like some sort of success to compensate for the time and money I have invested in this. Any ideas or suggestions would be MUCH appreciated.

 

[Bensiff]

Now if you are saying it tastes like "shiiiii" in literal terms that puts me to thinking about enterobacter which means you have a sanitation problem. Meaning new plastic buckets and hoses, tear down any ball valves and take apart any weldless fittings to clean each componant. Another thought is it could be coming from well water if you are using that to rinse things on the cold side without first sanitizing it.

If it tastes like something else I would do your best to describe it for us.

 

[BigEd]

I am getting the same weird off flavor throughout all of my batches... I really cant explain the flavor other than gross.

You're going to have to give us more to go on than that.

http://www.howtobrew.com/section4/chapter21-2.html

Read that and come back with something more specific.

 

[PantherCity]

I'm betting it is one of 3 things:

1) uncontrolled fermentation temps - get a fridge or look up swamp cooler
2)sanitation - be more careful replace plastic
3)bad water - try a batch with store bought water

 

[minus]

I would have to say the flavor is somewhat of an astringent taste meets metal....which that link you just provided me explains what I'm doing wrong. My siphon was just replaced not to long ago which I think is where I get my oxygen issues. As a side note, I have a hard time controlling ferment temps sometimes ( I live in Arizona) so I assume making some sort of ferment cooler would be in order when financially feasible.

 

[beergolf]

A simple tub of water and some frozen water bottles will work for temp control.

Why spend the time and money to make bad beer? A few bucks to control temp is worth it in the long run. Much cheaper then making beer that you don't like.

 

[Strangelove]

Nothing like words of encouragement. Ever thought of getting a job with Hallmark?

 

[beergolf]

Nothing like words of encouragement. Ever thought of getting a job with Hallmark?

The point I was trying to make was that something like a simple tub to hold the fermenter that will hold water and a couple of frozen water bottles is one hell of a lot cheaper than the ingredients to make a beer that the OP described as terrible tasting.

 

[Strangelove]

Oh, your point is clear. Just harsh.

 

[minus]

I need the harsh lol, I'm tired of making ****ty beer =)

Thank you guys for pointing me in the correct direction. I know that 99.99% of my questions have been asked over and over, I sometimes just need help identifying the questions I should be asking.

 

[minus]

So as an update, my last batch still had that weird taste. After further review, the area I have been using (and the area my wife lets me keep my beer stuff inside) had an ambient temp of 82-85! That said, I believe my ferment temp is my #1 culprit... I'm going to take the brew to the local HBS store to verify a few things, but needless to say, I won't be brewing until I can find a safe way to brew/ferment that isn't a gazillion degrees. Thanks again for the help fellas.

 

[user 108580]

Just throwing this out there, but have you checked the mineral content of your water? Perhaps there's something in the water that's attributing off flavors....

 

[minus]

The water I am using is sealed gallon drinking water from the store and/or RO water. I figured Id rather be safe than sorry and spend the couple bucks to get good water rather than tap.

 

[user 108580]

The water I am using is sealed gallon drinking water from the store and/or RO water. I figured Id rather be safe than sorry and spend the couple bucks to get good water rather than tap.

Do you add minerals to this water? Usually store bought water has no mineral content whatsoever

 

[Braufessor]

What are you using for cleaner and what are you using for sanitizer?

What temp. are you fermenting at - do you know?

Astringent can sometimes be caused by overly hard water - brew a batch with distilled or R.O. water only and see if that makes a different. That is the easiest way to rule out your water.

 

[Braufessor]

Oops - sorry, missed your last couple posts - did not see page 2.

Water is fine - you don't need to worry about adding any minerals if you are using extract to brew - they are in the extract. Minerals are important for all grain.

Temps are WAYYYY to high. That is the very first thing to fix. You cannot make good beer fermenting at those temps. Gotta get it down into the low to mid 60's.

Still curious about your cleaner and sanitizer.

 

[minus]

Yea, temps are gnarly here in AZ, even in my house. I'm going to build a makeshift swamp cooler on my next batch. As far as cleaning goes, I use a light dish washing detergent and sanitize with Iodophor.

 

[user 108580]

I use a light dish washing detergent

This could be your problem! You need to use a cleaner that doesn't leave a residue. Dish washing soaps, even light ones leave residue behind unless rinsed a bunch of times. I use TDC glass cleaner.

 

[Darwin18]

A simple tub of water and some frozen water bottles will work for temp control.

Why spend the time and money to make bad beer? A few bucks to control temp is worth it in the long run. Much cheaper then making beer that you don't like.

Well said. I wish someone had stressed this to me when I first started brewing. I was pretty much ready to give up until I gave fermentation temp control and yeast starters a shot.

Nothing like words of encouragement. Ever thought of getting a job with Hallmark?

There was nothing harsh, rude, or demeaning in Beergolf's post. His post actually provided helpful and constructive feedback to the OP, while yours does not.