I haven’t posted on here in a little while, and in the meantime, have made quite a few delicious brews. But something is once again bothering me, and I’d like to solve it once and for all.
I’ve noticed that my beers, after sitting in bottles for a few months, all evolve to a similar “stale” flavor. It’s a bit metallic, and all the delicious hops and beer flavors become muted. Sometimes this happens in one month, sometimes in three, but it’s inevitable. One solution is drink the beer quickly, of course, but that I’d like to solve it. Here are some thoughts:
My water report indicates that my water is very soft, and has very little chlorine, so I don’t think it’s a water problem. However, I could be wrong about that!
Maybe a bottle sanitation problem, and the “metallic” flavor is a red herring. I wash my bottles with 1-step using a vinator pump. I’ve never had any real gushers or other nasty “infected” tastes. I have not tried aging a keg, so I can’t comment on that end.
I use freshly milled grains in all-grain. So not stale ingredients. I have excellent conversion, so something is right with the water chemistry.
Maybe oxidation, so I try to limit splashing. I bought oxygen barrier caps recently, but can’t comment yet on if they help.
Any of your thoughts would be awesome!