Funny tang to my beer?

[phatboytall]

I've been able to make several batches of beer with no issues and fantastic results, but the last 3 batches all have a certain tang to them which I am trying to work out the cause of...

Its almost nutty in the middle following to a dry and slightly sharp finish. After 2 bottles the mouth is too dry for a 3rd.

Its occoured in 3 batches, one where i moved to a secondary to bottle, one was in a polypin for 2 weeks to dry hop, and the final most recent one was bottled from the primary after 12 days. The beer tasted great from the poly pin but had changed to the above when i came to bottle it after 2 weeks.

My current thoughts are :
- Oxidisation ? - Has it been exposed to too much air during the process?
- Residual bleach ? - All the above was sterilised with Tescos thin unscented bleach, 1/10 ratio with hot water and washed out twice afterwards.

No changes to my setup or brewing process except that i think the issue might have developed after i ran out of sodium metasolphate as brucleaner, and after i moved away from just bottling straight from the primary.

Beer is about 1-2months old.

What do i do for my next batch? Advice please

[dave-o]

I'd probably consider blitzing the whole setup - taking it apart and sterilising it fully.

[EoinMag]

You might have a house infection, I'd follow the posters advice above. Search and destroy.

[Manx Guy]

Hmm
I have to agree with the concensus so far...

Sounds like it could be an infection due to nasties in your racking tubing/cane (transfer seems to be the common link)....

Follow advice above - and possibly change tubing, as its cheap enough...

I hope you solve your issue- Good luck!

Guy

[Dr. Dextrin]

I think I'd also try more thorough rinsing if bleach is a new addition to the process. It can tend to stick around on some surfaces and two rinses might not be enough. I tend to rinse four times. You don''t need a lot of rinsing water each time, just swill it around.

[phatboytall]

Thanks, i'll put it down as an infection of some kind and raise my level of cleaning, perhaps i've got a bit lax after no issues in my first 5 brews.

All 3 brews were using the Ringwood yeast which requires regular rousing so i fear that might be where the infection got in.

Will put it down as experiance. Thanks

[phatboytall]

I've solved it...just read this elsewhere...

It's not really a good Idea to aerate once the fermentation has started, rouse the yeast but carefully not to add oxygen

I think i've just learnt there is a difference between rousing and asserating!

That would be why my beer using Ringwood yeast (which recieved two good "rouses", i'm talking proper foamy head to it!) has a twang to it....i asserated twice during fermentation!

another lesson down as "experiance"