My last 3 batches have all had issues. Stringy looking infection that hit during bottling. I just pulled the last batch from my mother-in-laws cellar. 6+ months ago I had the infection visible though light in my 12 oz brown bottles. Same as the batch before. Both batches tasted the same....and off taste. Bitter, dry, sour.....very hard to explain, but not what it should be.
I have asked for ideas suggestions.....blah blah bllaahhhhh. Easter I went into their cellar. No stringy infection, appears to be a stringy yeast settlement possibly?!
Regardless, it is not a tasty beer. It is substandard from what I think I could potentially make.
That being said, I will drink my mistakes. Mostly. I want to know what a mistake tastes like. I want to know what an infection tastes like. I want to be able to diagnose a problem with a beer by looking at it and tasting it, with the hopes that I can eliminate issues and identify problem areas with my process, and with others.
I learn though mistakes, and I make plenty of them...so I am working toward becoming an expert correct?!
Edit: thisisbeer, I don't produce good beer every time as I have not nailed down my process, but on a side note we just moved to where we are from Friendswood, TX. Miss that area and fishing the salt marshes like crazy.
Not trying to hijack but just miss the area when I saw Pearland since 35 to the school was my bypass route to work to avoid the interstate.