Okay guys. Thanks in advance for any help you offer. It's much appreciated.
I'm still a beginner at this, but I do have 8 extract brews under my belt. But I have noticed a trend with all of my beers to this point. All of them develop a sour kind of taste in the bottles. It's probably there prior to bottling, but for whatever reason it really comes out after being conditioned for a while in bottles.
All have been kits bought from either Midwest or NB. I use liquid yeast with a starter. I am pretty meticulous about sanitation. I have a 5 gallon container of Star San solution mixed with distilled water. I usually just reuse this for sanitation. I have a chest freezer for temperature control and keep fermentation temps at about 68 for ales. I have used several different fermentation vessels and all of them have produced a pungent beer regardless of style.
The one exception to this was an IPA I did. I didn't notice it as much. I think the hoppy profile either covered it or perhaps the hop oils from dry hopping protected it from any infection.
I want to transition to all grain, but before I do so is like to figure out where my process is wrong.
One thing that has come to mind. I don't aerate very well. I usually just pour in the yeast after some shaking of the fermenter. Could that be a big problem?
I'm still a beginner at this, but I do have 8 extract brews under my belt. But I have noticed a trend with all of my beers to this point. All of them develop a sour kind of taste in the bottles. It's probably there prior to bottling, but for whatever reason it really comes out after being conditioned for a while in bottles.
All have been kits bought from either Midwest or NB. I use liquid yeast with a starter. I am pretty meticulous about sanitation. I have a 5 gallon container of Star San solution mixed with distilled water. I usually just reuse this for sanitation. I have a chest freezer for temperature control and keep fermentation temps at about 68 for ales. I have used several different fermentation vessels and all of them have produced a pungent beer regardless of style.
The one exception to this was an IPA I did. I didn't notice it as much. I think the hoppy profile either covered it or perhaps the hop oils from dry hopping protected it from any infection.
I want to transition to all grain, but before I do so is like to figure out where my process is wrong.
One thing that has come to mind. I don't aerate very well. I usually just pour in the yeast after some shaking of the fermenter. Could that be a big problem?