homebrewandbeer.com

Try using a campton tablet in your tap water left out overnight before brewing to rid your water of chloralomine and clorine. If those kits ( fresh wort) were Brew House than I concur with your trouble as I too had off flavors from brewing with them.

Hi guys

The sosman went beyond the call. I am in much debt to him.
I gave him four beers for testing and got back eight beer judging sheets all filled out. Him and one of his mates tasted them on Sunday, just gone.

The news is mixed.
The guys have not detected any oxidation or bleach related tastes.
The aftertaste is a sourness. Possibly lactic in three of the brews.

I suspect this isn't good news.
It's time to go ... fermenter?

BK

PS. There was talk that the sourness could be due to old extracts.

No,

What is the source of the lacto bacillus?

Something aint air tight or something isn't getting clean

Dogger

I'm not sure and I've been racking my brain thinking about this one.
Can't seem to go to sleep.

Some guesses:
I often leave the fermenter in a garbage bin of water to use the waters natural temperature buffering properties. Could water be leaking back into the fermenter through the tap?

For a while, my primary fementer has not been airtight. Doesn't matter how much I tighten the lid. I don't get bubbles through the airlock.

It's a real pitty. Cause I just started tasting a lovely malty Amber Ale that's less than 2 weeks old. It's really nice right now, but I think I can taste the beginning of the sourness aftertaste coming. Better drink it all while it's still good. Note, most of my beers start off good and go backwards as they get older.

I am thinking the lacto is an after affect, Maybe "something occuring during bottling" issue?

Dogger

> Top up water is not boiled. Straight out of the tap.
Bad juju, especially if any of it comes out of the hot water tap, or any tap not regularly used.
Another possiblility, albeit somewhat slight, could be lactobacillus introduced during bottling. Do you syphon? If so, how do you start the syphon? Please take no offence (you will know when I am trying to offend ): the human mouth (see, I have made another assumption ) contain lactobacillus, even if you haven't just polished off a coffee milk!

It's in yogurt as well.

I bottle with the little tap and bottler that came with the fermenter.
No syphoning done with mouth.

One thing I can think of. Is I didn't use to wash the bottle caps.

Is your theory it's something to do with bottling, due to the fact that lactic infection takes so long after bottling?

Am leaning towards either using tap water, or lacto.

Try boiling all water, replace the seal on your fermenter so it actually seals. Neither seem particularly likely cause, but as Dirk Gently once (more or less) said "when you have eliminated the possible ... ".

If this doesnt work (and you are convinced your sanitising is OK), turn Buddhist and hope for better luck in your next life. Maybe even speed up it's arrival

But you guys are really c---s to this bloke

Hrundi V Bakshi wrote:I am not Peter from Wagga. Burn your tongues. How a gentleman brewer could be mistaken for a multi-personalitied troll in your antipodean climes is well beyond me.

From Grumpys: Hey PBC are you peter bischell (chippy) aka peter from wagga?Post with an email addy or people will get suss!

Peter from Wagga sounds like Sybil but with maybe 50 more personalities.

Is it just me or does anyone else get the impression peter made that post himself?



Said the joker to the thief.
Jayse

This thread is maybe not the best to stumble upon while pissed. I've not got a clue what is going on... Nice use of the C bomb though, makes me feel like im at santa appearance at Dandenong plaza...

That was more than two months ago and things have settled down.

Thanks for dragging it up again!

Oh, and as you can see, the c-word no longer is displayed. Nice of the Guest to use the word though

Oliver