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From a previous post, I mentioned that the first batch of beer I brewed and fermented in a new stainless conical had a strong metallic taste. Through some assistance from others more knowledgeable than myself, the current theory is that I didn't allow the surface of the conical to oxidize after...

Hello, eveyone! I currently subject all my equipment that has any long term contact with wort/beer to a cleaning regimen involving PBW, Saniclean, and StarSan. I first soak in the PBW, at least 30 minutes, sometimes as long as overnight for fermenting vessels. I then immediately rinse with...

Well, I think it finally happened. I'm pretty sure I have an infected batch. Here's why: when I taste a pale ale I just kegged Sunday, it has a very strong medicinal/metallic taste that stays on the tip of the tongue long after taking a drink. By "long after" I mean an hour or so later, even...

This is my first post, though I have received much good advice by viewing these forums in the past. I am currently brewing a milk stout. I brewed it Sept 16. After 6 days, I transferred it to the secondary and it has been there for 1 week and 2 days currently. I have been fermenting it in...