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Got infection in sanitized OJ bottles where i store mixed ingredients - was tipped in fermenters Pls help I have used these bottles over several extract kits, never bothered to have a wiff of one, they were always sanitized. The kegged beer has sour off flavour that is same as the off-fruit...

So I mix the Dry Malt and Dextrose with boiling water and pour it straight into a sterilized Juice Bottle with good sealing lid and put in STC controlled brew fridge that has my 2 fermenters with the water needed inside for the extract kit im about to mix and add yeast, i leave this for...

actually i have just read this reply closer, why are you missing where im coming from saying: "Whether you used 1kg of dextrose or DME isn’t really going to matter anywhere near as much as how hoppy you like your beer." if you use 1kg of dextrose in a kit vs 1 kg of DME will make a ******** HUGE...

yes I think the 1st line you said sums it up. I have worked out what's giving the strange flavours (Cidery and others). I havnt been purging my kegs, during keg to keg transfers, cold crash, etc. That has been 100% confirmed is what is causing the issues. The products I'm talking about are...

ok so now im thinking a hop tea done for 60mins boiling (with some of the LDME) in water, add the 1st Hop bag straight away, maybe add the flavour and aroma hop bags at normal (Brew Day) intervals or possibly skip the last 2 additions and just dry hop in the FV? I mean the wort extract is...

actually id only need to add some iso hops in the keg to balance the Bitterness that will get lost from adding the LDME, is there much of the Hop Flavour or Aroma that would get lost from using LDME instead of Dex? Why I ask should I even bother Dry Hopping in the fermenter or would those hop...

So Im just going to use say 750/800g LDME for the Lager that requires 1kg Dextrose and say 400/450g LDME for the ones that require 500g Dextrose (I dont mind the reduced ABV%) To fix the over Maltyness/sweetness Im just going to Dry Hop in the fermenter for 4 days, 4-5 days after yeast pitching...

So I made one up a kit that required 1kg of Dextrose to make it into a full strength Beer, all the rest of them only need 500g of Dextrose to make Full Strength, it end up tasting like a wine/beer, VERY Cidery (VERY). So I've worked out I need to be using LDME instead of Dextrose to stop this...