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I know, this thread is getting pretty long. I use priming sugar for bottling. I have never had a beer with this off flavor that was also over or under-carbonated. Contaminated bottles probably can't be the issue. I have had this issue with bottles straight out of the box. I have a combination...

I never said how much yeast I pitch because I don't remember. The numbers I gave were hypothetical

Oh no.

I was really hoping it was temperature, and it may be, but this post is still disconcerting. It seems like my problem is either a lack of campden or an excess of degrees Fahrenheit, both of which I will change in my next batch.

I like it because heat kills

I boiled the glacier water and there was some white calcium residue afterwards. It was much less than in my tap water but that means there are ions added. Not to mention, the filters on those machines wear out so unless you use it right after it's serviced you'll get unexpected dissolved things...

My biggest fear.

Let's not forget that this thread was about reducing the pH of alkaline water safely without excessive amounts of acid. And according to people on my other post, the off-taste of my beer is almost certainly the result of high fermentation temperature. I will eventually test my water but I do not...

Keep in mind this is a problem with new yeast packets as well, but I do need to be more careful about keeping the packet clean. I do not soak my packet before opening, what I do is open the packet with scissors (I just realized typing this that I do not sterilize my scissors and because of my...

I never make more than 3 gallons at a time. I re-do the math every time because it is easy so there is no way that I am using an improper amount every single time. My luck is bad but not that bad. The amount of yeast I add actually varies slightly according to how I feel when I pitch it.

Ah, yes, I forgot to write about my pitch rate. I do not remember the numbers and I am not home to look at the packet. With whatever yeast I am using (usually Safale), there is a range on the package. I always determine what the middle of that range is and add slightly more. So for simplicity's...

My bottles are kept in the same conditions, which I will be changing (65F, dark bottles in a box) but from what I've read, keeping bottles even as high as 80F isn't a problem, but I wouldn't let my bottles get to 80F unless I thought it was somehow beneficial. Perhaps the taste doesn't set in...

This would never have occurred to me, thanks.

You're having the exact issue I'm having, to the word. Like we've established here, if your temperature outside the fermenter is 60F at minimum, then your temperature inside the fermenter is at least 65F because yeast activity increases temperature inside by 5-15F. So it is more likely that your...

It seems self-defeating to say there is an 'ideal' time of year to test my water and then saying I wouldn't need to test more than once.

I know, I have already used the word alkalinity 6 times or so in this thread. Let's not beat a dead horse here. Coincidence

You're right, sense of smell is more important. Luckily, it tastes as horrible as it smells which means there's no confusion there, and I'm certain you would agree if you could only taste it. But then again, maybe I have that long covid and my senses are out of whack forever (ha). I like beer...

Normally I do take my spigot apart. The last two times I actually haven't with no change, I will make sure to do that next time though. Soapy water would help because it would loosen any residue that microbes may be clinging onto/trapped underneath of.

I am glad to see that you're so sure about the temperature issue because that is the fix I am settling in on now. Did you have a similar problem to mine at one point?

I have never heard of anyone who uses just soap nor anyone who doesn't use a homebrew-store-bought sanitizer like Starsan