Recent content by rogomatic

Thanks for the helpful reply. I soaked some oak cubes in Bulliet Bourbon for about a week and dropped them in the secondary fermenter this morning. I'll move to bottling after Thanksgiving. Can't wait!

M brewing a porter and wondering what others have experienced with adding oak and or bourbon to either the secondary fermentation or the bottling. I guess I could throw oak cubes into the carboy or I could put bourbon or even oak soaked bourbon in the bottom of bottles. Do you know how much for...

Wow, this looks/ sounds like quite a process. I thought that one should move from primary to secondary fermentation as soon after active fermentation is complete as possible so as to separate the wort from the dead yeast cells which can cause off flavors. Is this not the case? Is it longer...

I use water from a carbon filter built into a small faucet on my sink. Typically, Boulder water has a neutral taste, but maybe I should change the filter more often. I've been using Star San no-rinse on the recommendation of the guys at Hop To It and I do rinse thoroughly. The off taste...

You do this for two weeks?

Thanks All. The taste is slightly bitter, slightly tangy, but not at all sour. It's just slightly off. Someone mentioned band-aid which isn't quite right, but yes, maybe just a bit like band-aid. I'm pretty careful about fully rinsing even the no rinse sanitizer, so I'm thinking that can't...

I've been brewing for about 2 years now and have made about 6 different beers. I've noticed in several of my beers, the same undertone of an off flavor. The beer still tastes good, but it's the same flavor from beer to beer. I've made an IPA which was had only the faintest of this taste...