Bottle Conditioning Off-Flavor

I have never tasted a beer after only one week of bottle conditioning; I used to wait a minimum of two weeks when I first started brewing and lately I wait a minimum of three weeks before I try the first bottle.

Maybe the issue here is that one week of bottle conditioning results in a 'green' beer?

My suggestion is to wait a few more weeks and see how your beer tastes. My bottle conditioned beers are better several weeks after the bottling date; something like 3-5 weeks.

Cheers!

 

Do you usually use cane sugar for carbing? I have always gotten slight off flavors when I use cane sugar in any phase of brewing/bottling personally and haven't used it in a really long time as a results.

Also, do you usually reyeast at bottling?

 

Ya the beer just need more time to finish in the bottle. Try again in 2 more weeks .

 

My house culture spits out a lot of TSP (cheerios, mousey flavor) in the bottle. Even when I re-yeast at bottling it will be present for weeks or even months sometimes. Give it some time. I find the sweet spot for conditioning is right around the 2-3 month mark for my mixed cultures.

 

I'm scatterbrained after a long brew day. I meant THP, not TSP.

 

I agree with the others that it needs more time. I'm very impatient, and often taste after a week. I usually think I've ruined the beer and get diacetyl before re-uptake.

 

Yes. This happens all of the time when you carbonate beer. Same thing happens with production facility beer. It tastes young for a couple weeks until the forced carbonation figures out where it belongs.
In your case, you are also introducing something new into the environment and it has to figure out a way to get right with what you have going on already. I work with different sugars when I carbonate sometimes, and their flavors typically are very obvious the first few weeks after bottling. Then that settles out and they are ready for the world.
The yeast you added might also provide a very different look on what you spent months developing, and it might require a few months to come back to the look you recall and expect.

 

I, like most everyone else who has responded, would agree with your theory.

Some of my house cultures that involved wild captures throw a lot of H2S initially, which dissipates after some further conditioning.

Just curious, but any reason that you use additional yeast when you bottle condition?

 

Maybe this three items altogether (cane sugar, wild yeast and champagne yeast) don not fit friendly in regards chemical compounds production, time is the only answer here.