Hello!
I have brewed a decent amount of successful 5 gallon batches from various kits that all tasted good, some great, some incredible! The last two have had a bit of a tangy taste to them and I'm not sure why.
Generally I let it ferment in the primary about a week or two (maybe a few days more on some beers). We then bottle and let it go for about 2-3 weeks. I crack a couple open after 1 week one to try them. Usually consistently great beer after the 2 week mark.
The last few batches, a pumpkin ale and a porter, both had tangy flavors (the pumpkin much more so). I tested the porter before bottling and it was great. The tangy-ness came after bottle conditioning, noticeable after week 1 and week 2. It's not terrible, but definitely not ideal and not something I would share with friends or family. The pumpkin ale never got better after over a month. The porter... not sure yet, but at week two the tangy-ness is alive and well.
My question is... what can I do to prevent this? I'm fermenting an IPA right now, and man... if it's tangy, that will be a real demotivator. We are very vigilant with sanitizing, so that seems unlikely. Is it from bottling?
Here's the big difference between my previous batches and these two:
New House (still in the same area)
Water is rainwater, filtered through RO, carbon filter, then sanitized by boiling (for these two batches).
Previous water was a community well that went through a treatment plant (high chlorine).
Thoughts?
I have brewed a decent amount of successful 5 gallon batches from various kits that all tasted good, some great, some incredible! The last two have had a bit of a tangy taste to them and I'm not sure why.
Generally I let it ferment in the primary about a week or two (maybe a few days more on some beers). We then bottle and let it go for about 2-3 weeks. I crack a couple open after 1 week one to try them. Usually consistently great beer after the 2 week mark.
The last few batches, a pumpkin ale and a porter, both had tangy flavors (the pumpkin much more so). I tested the porter before bottling and it was great. The tangy-ness came after bottle conditioning, noticeable after week 1 and week 2. It's not terrible, but definitely not ideal and not something I would share with friends or family. The pumpkin ale never got better after over a month. The porter... not sure yet, but at week two the tangy-ness is alive and well.
My question is... what can I do to prevent this? I'm fermenting an IPA right now, and man... if it's tangy, that will be a real demotivator. We are very vigilant with sanitizing, so that seems unlikely. Is it from bottling?
Here's the big difference between my previous batches and these two:
New House (still in the same area)
Water is rainwater, filtered through RO, carbon filter, then sanitized by boiling (for these two batches).
Previous water was a community well that went through a treatment plant (high chlorine).
Thoughts?
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