I have been attempting to brew some 5 gallon extract recipe kits but the results have been, well not so good. All the kits have been amber ales or brown ales, but none the same, however each finished beers have the same metallic grass taste. Each sample I have tasted, prior to bottling, has been ok, to this one is going to be great, but the end result still remains the same awful taste, after four weeks in the bottle. I do brew Mr. Beer kits and get good results using the the same equipment and bottling procedures.
So this is how I am doing things, maybe someone can figure out what I am doing wrong.
1) 2 1/2 gallons of filtered tap water heated to 150F to 160F.
2) Grains in the bag and steeped for 20 minutes, a stir of the water at the 10 minute mark and followed by few dunks of the bag.
3) Grains removed and wort heated to a boil and flame out. At this time LME added and wort brought back to a rolling boil, hot break observed.
4) Hops added for the 60 minute boil. I have done this comando, but now I am using a hop spider. Hop additions are made at the proper times following the instructions.
5) At the end of the 60 minute boil, flame out, hop spider removed, kettle is covered and placed in an ice bath for 30 minutes.
6) Two LBKs are sanitized using One Step no rinse.
7) Kettle is remove from the ice bath and the wort is transferred and divided into two LBKs and filtered tap water water is added to each LBK, to bring the wort to my 2 1/2 gal mark.
8) The wort is aerated in each LBK.
9) The wort temp is uselly at 65F at this point and the yeast is added. All my batches so far have used S-04.
10) The two LBKs are placed in my fermentation chamber and the wort temp is kept at 64F for two weeks.
11) After two weeks the wort is transferred into my secondary fermentation LBKs (sanitized with One Step) and placed back in the fermentation chamber for one week. Temp is kept at 64F and if dry hopping is required it is done at this time and I keep the hops in a nylon bag, which are boiled before use.
12) After a week in the secondary LBK the fermentation chamber temp is dropped to 40F, for three days.
13) After the cold crash 24 PET 740ml bottles are sanitized using One Step no rinse.
14) One teaspoon of Dixie Crystal cane sugar is added to each bottle.
15) Each bottle is filled, capped, placed in a box and stored at 70F to 73F for four weeks.
I am hoping it is something simple I am missing and just can not see. I have enjoyed brewing the beers, but with undrinkable results, the fun is disappearing quickly.