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Ironically, I started paying much closer attention to temps for this rotten batch. I have those stick on thermometers which are not NASA grade accuracy, but certainly give me an idea whats going on. I have started paying much closer attention to the temperature profiles for the yeast in use and...

I am certain the fermentation temp wasn't too high because it was at room temp for entirety of the brew. I also don't think it was too much residual cleaner. Can you tell me more about wild yeast. I am familiar with it to the extent that it can get in your brews and make them bad but other than...

I use bottled mineral water for brewing as the water in my area is very hard and I don't want that to affect the beer. I cleaned and sanitised with chemsan, which should be no rinse, so I don't think that should be the cause of off flavour

Its definitely a solvent type taste. I am fairly sure I didn't taste the beer when bottling as I appear to have also forgotten to take a final gravity reading. Sometimes I forget when I leave the beer in FV for 3 weeks because I assume if its had decent bubbling and its been sat that long, it...

This is interesting. I am not using a secondary vessel. I am, however, transfering from the FV to a bottling bucket to to bottle from. I do this to try to leave behind as much yeast and sediment as possible and so I can mix my priming solution with the beer to get better consistency in terms of...

Lot of great input from people here. Start from the start. The solvent tasting batch which I was describing was done with gv12, not kviek. The following batch was done with kviek. I was pointing out that both had issues with syphoning. I haven't tasted the kviek brew yet as its is presumably...

No problems with the smell. Can't remember if I tasted it pre conditioning

the second batch with the poor syphoning as only 1 week, but I was experimenting with fast turn around times with Kviek. I just assumed that was not enough time to let the dissolved co2 escape. This first batch should have been long since ready at 3 weeks though

3 weeks in FV, less than an hour in the bottling bucket

I don't like the sound of this. The batch afterwards had troubles with syphoning as well. After they got to the bottling bucket, they syphoned fine but both a royal pain from FV to bottling bucket

I think this is probably sound advice. I had been using a product that was a cleaner/sanitiser combined before so I guess thats where the habit came from. When I switched to chemsan, I just carried on the same. I hope I have gotten away with the beer thats currently conditioning and the beer in...

I was thinking something along these lines. Maybe my bottling bucket was to blame. I store the chemsan in it for a few weeks so I can clean after the last bottling so I can clean everything for the new batch to go on. I then dump it after cleaning and do a new batch for sanitising, which I then...

Quite like that idea. Might fill the bathtub with bleachy water and submerse a ton of bottles and all my gear

This was actually the first beer where I paid proper attention the the temp. I pitched at around 23 and it fermented at room temperature with gv12 yeast. (around 18 degree) At least you comment about doing your first dud batch after 200 odd brews gives me some confidence. I was thinking before...

If the consensus is poor sanitisation, then what would you recommend for a thorough clean of all my gear. I have a tub of oxi cleaner I used when I got some very old flip top bottles. Only problem is my fermenter is currently fermenting. I hope the 2 beers I have done since are not going to...

I might have been neglecting the bottles a bit to be honest. Always rinse when done and check for all the yeast on the bottom being cleaned off but apart from that, it is just a splash with chemsan on the day. Last tasty batch had been in different bottles so that could be it. Is a chemically...

I do give everything a very thorough scrub before sanitising, although I also use chemsan for that process. Perhaps thats. Although would that give a chemical taste if there was contamination, or is it more likely to give a sour vinegar type flavour?

Hi all, I have done 20 odd batches of home brew, all from kits, all have been tasty and according to plan. The latest batch is a festival golden ale, which is a kit I have done before. 3 weeks in FV, 3 weeks in bottle, 2 days in fridge. It tastes like something from under the sink! Super...

This is all super information. Thanks for taking the time to post this

I don't have facilities to cold crash unfortunately. I have a beer fridge that I use to chill the beers for 2 weeks after they are bottle conditioned at room temperature. Not big enough for my fermentor though. I have not tried s-04 but I have done a few batches with Nottingham as suggested and...