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I've done 2 brews since I swapped out the ball valve and I don't detect any off-flavors at all so it was definitely the ball valve. Thank you to everyone that responded! I'm finally excited to brew again, already looking forward to the next one! Thanks again, Dave

Ok, so in cleaning all of my equipment today I decided to take apart the ball valve from my brew kettle and this is what I found. Pretty disgusting and is most likely the culprit. I've always cleaned it with a brush, but obviously it was not getting everything. I also would've thought that since...

Good point, I don't measure my final runnings, but I should and I had wondered if that might be the problem. i will monitor on my next brew.

I think you're right. As much as I hate to change more than one thing at a time, I'm going to clean the hell out of everything and watch my mash/sparge pH/temp. To be honest I don't care which one of them fixes the problem as long as it's gone...unless it comes back, but at least if it does I...

Yes, I tried brewing with straight RO, no salts and just enough acidulated malt to hit my mash pH and then sparged with straight RO. So basically my sparge water would have had a pH of 7. Not sure if that's high enough to make a difference, but maybe. WenValley - I think you might be right...

It's definitely astringency and I taste it through the life of the beer. I can't say if it gets better or worse as it ages, but I would almost say it gets worse. I know this would suggest infection, but I've never seen any signs of infection. I normally batch spare in two steps using Beersmith...

I use both. I actually split one batch to see if that was the problem and they both had the same off-taste.

I was looking at the posts from the other night and I'm wondering if maybe it has something to do with an improper pH of the sparge water which wouldn't have been a problem when I was doing BIAB. This may be my next experiment.

It varies based on the recipe, it's always either pellet hops or hopshots as is the case with some of the NB kits like Plinian and Off The Topper.

I order it crushed through NB so I don't think it's too fine. I use a stainless bazooka tube and I do get some bits in the boil, but not a ton. If I had to guess there is probably a couple of dozen pieces floating at the beginning of the boil. It's funny I picked up a growler of an IIPA at a...

I also put everything into the fermenter from the boil, but I don't think that's causing it as I've always done that and even when I didn't do it I still noticed it.

I was thinking water from the beginning, but since I have used RO with no additions and still had the same problem, I think I've ruled that out. That being said I did use acidulated malt to bring my mash pH to 5.3 using Brun water. I hadn't thought much about the krausen thing, but my process...

I haven't checked my mash pH, but I have had my water tested and I adjust using Brun water, but I've also used RO water and had the same issue.

I'm an all grain brewer and I have been brewing for about 4 years now and for the last year I have noticed a strange astringency to my beers and it seems to be more in the after-taste. I've been trying to narrow it down but I'm still having the problem so I thought I would post here. I thought...

I did this as a BIAB in a 15 gallon kettle and had very little room. I think the only way you could do it with an 8 gallon is if you sparge after the mash to reach your preboil volume. I also came up with a really poor efficiency, I think around 64% if i remember correctly, which sounds like...

I would separate since there has already been a lot if interest in just the legs. I could do $140.00.

Do you still have any available?

I'm going to try and sell them as a set for now, but if that doesn't work out i'll let you know.

Sold

I agree, it's a great brew, but maybe a little fruity. I wonder if the 007 like the op suggested would take care of that?