apologies in advance for length. patient and courageous read on. I know newbies tend to freak out. I'm only kind of a newb. When I was single and living in another state I brewed at least a dozen different beers and only screwed one up. Since I've been living in Michigan, I've tried about five times and haven't had one turn out well. It's now been two years since I brewed last. I love beer and want to figure out what I'm doing wrong.
Since failing at my first two batches in Michigan I have:
*replaced my primary from plastic to glass. I'm now glass/glass
*replaced my airlock
*improved my cleaning and santization method
*kept the fermentor in a more stable temperature in my cold drafty house
*began using a wort chiller to limit wort exposure to oxidation or other contaminants.
The last few brews tasted really good and I was hopeful at the time of bottling. I'm suspicious that something is going wrong in the bottling, priming and storing phase.
I have a brewer's best rye pale ale with some changes in hops to make it more citrus (I love love Founder's Red's Rye). When I moved it to the secondary and pitched dry hops it tasted awesome.
What might be typical rookie mistakes at this stage from bottling on that might be my issue?
After 2-3 weeks in the bottle the beer ends up tasting acrid in a bad, almost chemical-like way. It almost tastes stale. I'd assume it was something with my bench capper, but there is a head on the beer when I pour it. I store it in a 65+degree room in a dark basement closet. It's a similar taste from bottle to bottle. I end up just cooking with it or pitching it.
This time around I:
*boiled all my water (I had used bottled water in one previous batch with no better success)
*adjusted the ph of the water. I have an old house and I'm wondering if something in the pipes is imparting some nasty.
*I plan to give my bottles a full day's soak in cleanser. then once dry completely, I'm going to try the oven, 2 hour full sterilization routine to completely kill anything in there. I store the bottles/equipment in a semi finished yet somewhat musty basement.
*Then I'm going to invest in star san and a vinator for a final sterilization.
Any other tips/suggestions/questions would be helpful!
The only other final, tiny contributing factor is that I noticed this time a few, slight, faints stains left in my carbouy's that I couldn't completely remove.......hmmmmmmm
Since failing at my first two batches in Michigan I have:
*replaced my primary from plastic to glass. I'm now glass/glass
*replaced my airlock
*improved my cleaning and santization method
*kept the fermentor in a more stable temperature in my cold drafty house
*began using a wort chiller to limit wort exposure to oxidation or other contaminants.
The last few brews tasted really good and I was hopeful at the time of bottling. I'm suspicious that something is going wrong in the bottling, priming and storing phase.
I have a brewer's best rye pale ale with some changes in hops to make it more citrus (I love love Founder's Red's Rye). When I moved it to the secondary and pitched dry hops it tasted awesome.
What might be typical rookie mistakes at this stage from bottling on that might be my issue?
After 2-3 weeks in the bottle the beer ends up tasting acrid in a bad, almost chemical-like way. It almost tastes stale. I'd assume it was something with my bench capper, but there is a head on the beer when I pour it. I store it in a 65+degree room in a dark basement closet. It's a similar taste from bottle to bottle. I end up just cooking with it or pitching it.
This time around I:
*boiled all my water (I had used bottled water in one previous batch with no better success)
*adjusted the ph of the water. I have an old house and I'm wondering if something in the pipes is imparting some nasty.
*I plan to give my bottles a full day's soak in cleanser. then once dry completely, I'm going to try the oven, 2 hour full sterilization routine to completely kill anything in there. I store the bottles/equipment in a semi finished yet somewhat musty basement.
*Then I'm going to invest in star san and a vinator for a final sterilization.
Any other tips/suggestions/questions would be helpful!
The only other final, tiny contributing factor is that I noticed this time a few, slight, faints stains left in my carbouy's that I couldn't completely remove.......hmmmmmmm