I know there are many different reasons for a beer going bad, but wondered if any of you experts recognise this so I can learn what went wrong. I have brewed probably 50 batches, and have only had 4-5 go bad so I think my cleaning and sanitisation is generally good. But want to learn for the future.
This is an IPA.
Dry hopped.
Fermented for 3 weeks, bottled for 2 weeks.
Open the bottle and the foam slowly starts to come over the neck.
Then after about 5 seconds turns into Vesuvius.
I poured some into a glass and can see what looks like sediment at the bottom causing the high effervescence.
Beer smells and tastes 'okay' (but a little off) and has alsmost a greyish tinge to it.
Is this bad cleanliness, oxygen from dry hopping or something else.
This is an IPA.
Dry hopped.
Fermented for 3 weeks, bottled for 2 weeks.
Open the bottle and the foam slowly starts to come over the neck.
Then after about 5 seconds turns into Vesuvius.
I poured some into a glass and can see what looks like sediment at the bottom causing the high effervescence.
Beer smells and tastes 'okay' (but a little off) and has alsmost a greyish tinge to it.
Is this bad cleanliness, oxygen from dry hopping or something else.