Cooper Bitter possible infection.

[mickhew]

Hello. This is only my second brew, 1st one, a Wherry, turned out fine, so seems like I am capable of sanitizing kit. But my Coopers Bitter in the FV (7 days) has developed a vinegar smell, and a very sharp taste, seems like it’s infected. The only difference this time, is that I used cheap supermarket thin bleach, 4ml per litre cold water, instead of Ritchies, and soaked EVERYTHING for 30 mins, (including can opener) even wiped the yeast packet, the extract can, used hospital sanitizer gel on my hands ,and rinsed everything. I am now looking for things to blame ! Poor workman blaming his tools !
Anyone have any problems using standard bleach ? I’ve read on forums that this will do the job, if it is soaked for 30 mins. I can’t understand where the bacteria came from, when I did the Wherry I was opening the lid all the time, and looking in, this time I have left it well alone.
I might barrel it anyway, not sure if it’s worth it though, maybe Coopers Bitter has this sharp taste until it’s conditioned properly ? I've read the fermentation process can cause odd smells, but have also read that the beer should taste "o.k", not sharp. Again, my Wherry smelt, and tasted pukka, from the beginning.
Cheers,
Mick

[mickhew]

Thanks I was THAT close to pouring it down the drain, had it over the drain itself, then decided to bring it back in and post the question. CHEERS !

[KevP]

Thanks I was THAT close to pouring it down the drain, had it over the drain itself, then decided to bring it back in and post the question. CHEERS !

Phew!! Its always worth hanging onto a beer for a few weeks, after then you'll know if its a chucker or not, good luck

[brysie]

you gotta remember that youre comparing an all lme kit with a sugar/dsm kit as well.

ive done both and reckon the wherry is a far superior tasting kit, especially early on.