I've detected an astringency in my batch of TEA which has recently been kegged. This will be the fourth batch that appears to be infected.
I have noticed that my fermentation fridge smells of sort of sour lemons. I have cleaned it several times right out with vwp but about a week into primary the smell returns.
My last three ales have picked up a citrussy kind of astringency. All have been fine on bottling/kegging but the problem seems to gradually develop. The fourth was fine at racking to secondary but FUBAR by bottling day.
This effect is happening across several different grain bills and kinds of hops.
I wonder if I have acetobacter? My next thought is to brew a batch and ferment it indoors instead to see if I have something being introduced in the environment of my fridge (I have new fv's and hoses and have gone back to vwp, previously thinking my Star San routine was at fault).
Any ideas? I'm thinking of taking up golf instead


Cheers,
Matt