Originally Posted by britton8323
we consistently range from 68 to 72 degrees F.
If those are ambient temps, the beer in the fermenter can be up to ten degrees warmer or so. Many yeasts will start making nasty esters and such once they're pushed up beyond 70...
Also, are you using the same kind of yeast each time? If so, which one?
Best Regards, James
My beer blog: http://brewdujour.blogspot.com
My website: http://www.carbon111.com
Fermenting: Carbon's Grizzly Bear, Young's Special London Ale (clone)
Bottled/Conditioning:Siberian Raven Winter Ale, Cherry Tree Porter, Victoria's Dirty Secret
Drinking: Montgomery Scottish Ale, Thames American Bitter, Crow's Beak Old Ale, Bastet Brown, Carbon's Cascade Ale, Red Silo Honey IPA