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Hopefully it works out for you in conditioning. It didn't for me, unfortunately. Opened a bottle recently and it was still as bad, so I dumped the lot. Nevermind though, this sort of stuff is all about practice, got to break a few eggs to make an omelette.

Your first point was what I had initially read, when trying to find out where it came from. My first brew was pitched at just over 0.5g/L, my second brew was pitched at slightly over 1g/L which was an overpitch as I was paranoid I'd maybe pitched on the edge of the low side on the first brew. I...

Thanks for all the replies guys, some good information to go on. Any tips for reducing the cold-side oxygren exposure? Different fermenter more suited to 10L batches, so there's less headspace? Increase temps slightly once fermentation is drawing to a close to try stop the gasses contracting...

I think so, I'm using dry yeast, first time I pitched just over half a pack (7g ish) of US-05 into 10L, which was within the recommended pitching range. Second time I pitched a full pack of BRY-97 into 10L, the pack said between 0.5-1g/l. This is the thing, I have it in a fermentation fridge...

I'm new to brewing, having just bottled my second brew. Both brews when finished fermenting have had an overwhelming sour apple smell to them, the first brew I ended up chucking down the sink presuming it was infected. But after some research following that I determined it was most likely...