Hi guys,
Answering to McKenry, first, thank's you for the time you took to reply, I actually should have given more details about my brew. In any case I believe I took most of, if not all, precautions to not make the common mistakes for a newbie. This recipe was suggested by the brew shop as follows:
22C.
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Fermantlables:
- Hooped pilsen LME (1 can, 1.5kg I think)
- Dextrose (1kg)
- wheat malt (500)
Hops (due to stove limitation I wasnt able to reach full boil)
15 gr Cascade 45min
15 gr Willamette 15 min
Yeast
SAFALE US-05.
Fermentation started after 3 hours. Left the fermenter inside a tub with water and a towel covering it, touching the water. In addition to that, I had a pool thermometer inside the to control the temp around 22C.
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Regarding the problem itself, it happened is some of the bottles of the same batch, but not all, in fact, I invited had few friends to taste, we had two bottled in a row, and the first was bitter (close to a IPA a reckon) and the second very nice, like a good pale ale. I used mainly clear (corona 355ml) and dark bottles (coopers 375 twist top), although both were conditioned in a black plastic tub (with lid) with water as wel,l at 22c for two weeks. At first, I thought it could be related to the bottle glasses, but some dark ones were all right and some not. Same thing with the clear ones. Therefore, I ruled bottle colour question.
I also thought it could have to do with the water in the tub, in a sense that they were not properly capped ( I used the hand capper) and some of the water from the tub got into the bottle.Moreover, due to the water contact, some bottles had a bit of rust around the neck/cap. However, they were carbonated, so I ruled this out as well.
As Brads Brew mentioned, some of the bottles could be not entirely clean. Although I did not scrubbed them but I did rinse them thoroughly just after drinking their precious liquid. And obviously, let them dry, sealed with glad wrap and sanitized just before filling.
Regarding the pouring yeast in some glasses, i had a taste of the yeast from the "good" bottled, and it was it. Besides, the high bitternes is present in every sip of the bad ones, i mean, evenly "dissolved"
Can different levels of carbonation change the bitterness? In any case, I used sugar drops, so they were likely to be equally carbonated.