Lovely and clear!
The Times,
My mum has a subscription, so we bulk print a month's worth of the quick cryptic crosswords at a time and do them at our leisure. We're obviously lagging well behind!
That'll be down to the Protofloc for the last 10 mins. of the boil.
This is the advantage that kegging/cask gives you over bottling. My bottles (also with protafloc) look lovely and clear, until the yeast at the bottom is disturbed when pouring. Thankfully doesn't affect the flavour, which is the important partThat'll be down to the Protofloc for the last 10 mins. of the boil.
Sometimes it takes a while in cask to drop totally, which is frustrating.
Brandy fed for the next month or 2 ?
What about the cake?
Hmmm, v. peculiar.Half of this before it went down the sink.
Something changed between bottling and opening it. Definitely oxidisation, likely to me transferring from one bucket to another prior to bottling.
Taste is very off too, again, different to what it tasted like before bottling.
Also as I batch primed I expected them all to have the same level of carbonation. This was the second bottle I opened, the first (a brown swing top) was flat as a pancake, absolutely zero carbonation.
Not sure I can drink the other 30+ bottles of it
View attachment 104843
Both bottles tasted the same. Not sure why one wasn't carbonated as it was batch primed and both came from the same cupboard (2 weeks in)Hmmm, v. peculiar.
Did the brown-bottled beer have the same off-flavour?
If the contamination got in when transferring for batch priming, you would expect it to be in there too, with or without any carbonation being present.
If not, the contamination fault hopefully just lay in the clear bottle.
If you haven't chucked the whole batch already, perhaps wait a while and be prepared to try opening a few bottles at a time, in case there are some good'uns amongst them.
If not, you know what to look out for and you'll know for sure if they're all destined for the drain.
Best of luck.
Ah, oh well, as you say maybe it is the whole batch.
