Recent content by golfish67

I believe you need the layer of oxidation on metals such as copper and aluminum. At least that's what I've read. Sent from my iPhone using Home Brew

Oxi-clean removes the oxidation layer. Don't know if starsan does or not. I would assume that it doesn't. When it happened to me my chiller was new and I didn't boil it first. So that might have been it in my case. I'm still chasing it too though. I don't have the answer...yet Sent from my...

I had a similar issue. My local brew shop said it was probably the sanitizer. Using too much and not letting the carboy drain completely. After you sanitize it let it sit upside down for about 5 minutes to drain out. Since it didn't happen to all the bottles in the batch. I suspect that there...

I've had a similar problem on 2 separate batches. I have a couple of suggestions. 1. Could it be old hops? 2. Is the immersion cooler new? Or did you clean it with oxi-clean? It removes the oxidation layer on aluminum, might do the same on copper. 3. Are you using IO-star sanitizer? If so are...

+1 for waiting. I've had to wait up to 72 hours before. Yeast don't wear watches. They work at their own pace.

I've never had any "escape" but if it does you will definately want to replace it. Without water in the airlock you risk infection creeping in or oxidation. Probably won't be a problem until fermentation ends and there is no co2 pushing out.

Definately the mash tun. An auto siphon sure comes in handy as does a wine thief for taking samples.

As long as you sanitized the new components you should be fine.

I had the same issue with a California common. Very interested in the conclusion. I thought mine was from the water. But I also clean my aluminum pot with oxyclean and it has only happened once. I have 2 batches fermenting now that I have brewed since. We'll see how they turnout.

Did you sanitize with bleach? If so I would guess you didn't rinse good enough. A very small amount of bleach residue will do that. If both bottles were crime the same batch then that bottle wasn't rinsed enough.

Went and checked my notes I used 3638 on one batch and 3333 on another one. I think the 3638 was better.

I agree. I have done a few hefes and they always get better right before the keg kicks (about 3 weeks). The recipe I use is similar. I do steep 8oz of caravienne malt and I put all the extract in at the beginning of the boil. I like the German wheat wyeast, can't remember the number.

No I don't. A friend had it tested and said that our city water was good to use though. Yet he still filters his. Lesson learned...I will be buying a filter. Any suggestions? Or should I just use bottled water?

So I brewed a California common. And it has a sort of metallic flavor to it. Any ideas where this came from. I was thinking it was from the water (used unfiltered tap water). Usually brew with a friend at his place and he had a filter. Temp during 2weeks in primary was 65 give or take a degree...

Ok so I have named mine "Homewrecker Brewing". Homewrecker is the name of my bass boat. It refers to the amount of time I spend fishing and now brewing as well.