Expert: John Snyder - 8/14/2008

Question
QUESTION: I have been attempting to be consistent at brewing with kits.  I have not been very happy with results overall while following recipes to a tee.  I have ok luck with darker porters and wheat beers, but mostly I have a similar acidic taste in a lot of the ales I have tried to brew and am almost at the point of giving up.  I usually do the 21/2 gal boil and add the remaining tap water to the wort to reach the 5 gal. batch.  could it be the water?  I also use the sprayer at the kitchen sink to top the bucket off, could it be putting in too much oxygen in as I do this?.  People who have done a lot less brewing than me come up with much better beers.  I use one-step to do all my cleaning, but usually just rinse out the bottles after each use and then put them in the dishwasher prior to bottling.  I am getting so disgusted, PLEASE HELP HELP ME!!!

ANSWER: Your problem is most likely from a bacterial infection in your wort.Also possible during your bottling.

Review your cleaning and sanitizing procedure

Here are some things not to do:

1--no regular tap water for brewing
2--using a hose sprayer is also a big no.I'm sure this is contaminated
3--no dishwasher for cleaning or sanitizing

Darker beers and wheat beers can cover up some of those defects

Briefly send me your cleaning and sanitizing practices,from beginning to end,and I will send you correct cleaning and sanitizing procedures.

Don't let your disgust stop you from making beer.

Can you give me a more detailed description of the acidic taste you are getting? Example sour flavor or aroma/

---------- FOLLOW-UP ----------

QUESTION: John:  Thanks for helping.

Sharp acidic taste which lingers.  Maybe on the sour vinegary side.  Not smooth at all.  
Cleaning process:
1. use one TBS of one-step for a Gal of water.
2. Mix in fermenter and wash all lines and bottling stuff including fermenter itself wipe inside down with sponge and solution.
3. Rinse with tap water. Wipe dry.
4. Bottles put in dishwasher prior to bottling without soap
Note: I use tap water, it tastes fine, but I have never tried bottled or spring water.
* I also have tried cleaning individual bottles with one- step or bleach at times and keep the cover off the SS brew kettle while brewing to try to figure out what is wrong with no avail.  I do use a yeast nutrient often though. Thank you.  

Answer
A sour vinegary  could indicate an Aceto Bacteria infection.The term would be acetic.The ethanol produced in the beer is oxidized,to produce that taste,and air inclusion is needed,such as could be picked up during beer transfers to containers,or bottles.

In general,I would say your cleaning process is in the right direction
just needing fine tuning.

1--use a cleaner,not a combo,followed by a sanitizer
 Ex:PBW (straight A)It is an alkaline detergent,great for protein
 soil,which is heavy in brewing equipment,fermenters,storage
 containers

2--sanitizer-Star San,an acid based no rinse sanitizer,it's a good
  bactericide,and fungicide sanitizer

3--No sponge,they are dirt catchers and can't be properly cleaned

4--minimize air pick up,don't slosh the beer around in transferring
  maintain a flat pour.(sloshing at yeast pitching to aerate the wort
  is ok).

5--at bottling allow a slight foaming over to expel any head space air in the neck of the bottle

6--again no cleaning of bottles in dishwasher,a straight water rinse
  is ok
7--all hoses(tubing etc)must be brushed cleaned,and the brush should be sized so that the bristles rub the wall of the hoses

REMEMBER:improper cleaning will not allow a sanitizer to do it's job
        as the soil will cover the bacteria,and encapsulate the
        bacteria and growth will continue

Lastly:I would replace all tubing with new

I don't recommend tap water,as it may contain chlorine,and could
compromise taste