Wed Jan 12, 2011 9:34 am
Any updates on this subject? I can tell you my recent experience. I have been struggleing with this for a looooong time (nearly 100 batches). I have very consistently been getting a slight dry or tart flavor; kind of like aspirin. The flavor seems to develop near the end of my primary fermentation (2-3 weeks). I stopped doing secondaries a long time ago based on advice from the BN. I decided to take a hydro sample from a keg that I already carbonated and was sitting in the fridge for a month and still had a distinct tartness. I left the sample out in a glass on the counter for about 4 hrs in an attempt to remove the carbonation. When I tasted the sample after leaving it out at room temp, I was surprised to find that the tartness was gone! I am now experimenting with leaving the kegs at room temp for a while before chilling. I am also going back to doing secondaries. That seems to be helping out so far. Not sure if this relates to your experiences. Just thought I would throw it out there.