Here's a strange one... brewed 7 gallons of an Old Speckled Hen clone. The batch was split into 2 fermenters, spent 10 days in primary and 1 week in secondary. All beer was then transferred into a 6.5 gallon bottling bucket (contents of both fermenters were mixed into the same bucket). Proceeded to bottle about 2/3 of the batch into cleaned/sanitized 12 ounce bottles and the last third into new, hot water rinsed and sanitized 16 oz. bottles. After 3 weeks of bottle conditioning 1) the 12 oz. bottles are perfect and 2) the sixteen oz. bottles have a back of tongue bitterness and other off flavors--it is "drinkable" but nowhere near a quality ESB; the rich, caramel taste is much less than in the 12 oz'ers. The only difference between the bottlings are 1) size of bottles 2) the 16 oz. bottles were the last 3rd of the batch (note the content of the fermenters was added to the bottling bucket one after another and the carbonation level is fine indicating thorough mixing of the sugar solution) and 3) the new 16 oz bottles were thoroughly hot rinsed and sanitized but were not PBW/Oxiclean washed.
Any ideas?
Thanks.
Lloyd
Any ideas?
Thanks.
Lloyd