Pale Ale tasted great until it was bottled

[themack22]

This is a confusing one for me. The beer my buddy and I brewed tasted awesome after fermentation. Very light, crisp and hoppy. Think Sierra Nevad/Founder's All Day IPA.

Came in around 5%.

Do you think the yeast going back to work during bottle conditioning caused them to put off some off-flavors?

1 Lbs Amber Dry Extract
6 Lbs Gold Malt LME

1 oz. Mosaic Hops
2 oz. Cascade

American Ale (Wyeast Labs #1056)

 

[kh54s10]

How long have the bottles been conditioning? At what temperature? How long chilled. It might be that they are not ready.

 

[themack22]

They conditioned for a week. It's been two weeks since. I think I'll try another and see how it tastes.

Room temp.

 

[FarmerTed]

What's wrong with the flavor? Also, did you condition one week, then throw them in the fridge. I tend to do things on the quick side myself, but 1 week of bottle conditioning probably is not enough. You can get some weird flavors in the bottle after a week that will go away 1-2 weeks later. I frequently find that when I try a bottle at 4 days I'm in love, but at 8 days there's something 'off'. Then at 2 weeks, the beer's right where I want it.

 

[themack22]

The flavor is really astringent. Reminds me of one of the first homebrews I did that was just awful. Almost like there were grains steeped at too high of a temperature, but we did not use specialty grains.


1 week of bottle conditioning, then the fridge. We have some that haven't hit the fridge yet. I'll try one today.

 

[FarmerTed]

One week is just too quick, imo. I've gotten that grainy taste before (especially with Warminster's floor-malted maris otter), and cold conditioning helps with it some. But, since it sounds like yours is an extract brew, I think you need more warm conditioning.

 

[ICWiener]

1 week is way too quick. Let them sit at room temp for 3 weeks. Try one every couple of days until they taste good.