Ok, so I have brewed up three batches of beer so far, first was a "autumn amber ale" second was a "java stout", and the third was a hefewiezen. the autumn ale, and hefe both have a sour taste to them, but the second one, (java stout) tastes great. the autumn ale has been in the bottle for a month and a half, and I just bottled the hefe tonight, but when I tasted it, it seemed to have the same sour notes as the first batch (autumn ale). Granted the third batch has to bottle condition for a while, but I don't have a great feeling about it turning out, since my amber ale doesnt taste much different after 6-7 weeks in the bottle , than it did a week and a half in the bottle.
The only things I did different in the three batches, was the first batch I used a dry yeast, and the other two I used wyeast, and for the first one I used the one step powdered sanitizing soloution, and the other two I used star san, also I put ice in the wort of the first one, to get it down to 75 degrees, so I can understand where that one might have gone bad.
The one constant I am wondering about is my well water, I'm wondering if that could be my issue? It tastes fine when i drink just water, but i can imagine there may be minerals or something that can be making it taste funny.
I sanitize the hell out of everything, so I THINK that is all ok, but who knows.
these are all malt extract kits.
Here is the fermenting/bottling details of all three batches:
first: "autumn amber ale"
primay ferment, 1 week, secondary, 1 week, initial taste 1.5 weeks in the bottle, tasted sour, 3 weeks, tasted sour, 6 weeks still just as sour, not much taste change throughout. Seemed to taste fine when I bottled.
second: "java stout"
primary, two weeks, secondary, two weeks, initial taste two weeks in the bottle, tasted good, but strong coffee taste, three weeks coffee taste mellowed, and beer really tastes good.
third: hefewiezen
primary one week, secondary three weeks (my first daughter was born, so it took some time to get to it) It tasted good when I racked it from primary to secondary, tastes sour-ish at bottling time. hasn't bottle conditioned at all yet, so I will try it again in a couple weeks and see how it tastes I guess.
The first batch was new bottles, second and third were both used bottles. Thats all the details I can think of right now.
Any help/ideas woud be appretiated...
The only things I did different in the three batches, was the first batch I used a dry yeast, and the other two I used wyeast, and for the first one I used the one step powdered sanitizing soloution, and the other two I used star san, also I put ice in the wort of the first one, to get it down to 75 degrees, so I can understand where that one might have gone bad.
The one constant I am wondering about is my well water, I'm wondering if that could be my issue? It tastes fine when i drink just water, but i can imagine there may be minerals or something that can be making it taste funny.
I sanitize the hell out of everything, so I THINK that is all ok, but who knows.
these are all malt extract kits.
Here is the fermenting/bottling details of all three batches:
first: "autumn amber ale"
primay ferment, 1 week, secondary, 1 week, initial taste 1.5 weeks in the bottle, tasted sour, 3 weeks, tasted sour, 6 weeks still just as sour, not much taste change throughout. Seemed to taste fine when I bottled.
second: "java stout"
primary, two weeks, secondary, two weeks, initial taste two weeks in the bottle, tasted good, but strong coffee taste, three weeks coffee taste mellowed, and beer really tastes good.
third: hefewiezen
primary one week, secondary three weeks (my first daughter was born, so it took some time to get to it) It tasted good when I racked it from primary to secondary, tastes sour-ish at bottling time. hasn't bottle conditioned at all yet, so I will try it again in a couple weeks and see how it tastes I guess.
The first batch was new bottles, second and third were both used bottles. Thats all the details I can think of right now.
Any help/ideas woud be appretiated...