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Sounds great!

I made a spruce beer last year. I THOUGHT it would make a good IPA and I THOUGHT it would pair nicely with the hops ,I also THOUGHT that the pine flavor would be something I wanted in a beer. Well turns out I THOUGHT WRONG! !! It was just plain nasty,tasted like pine-sol cleaner. Everybody that...

I will try that yeast nutrient, thanks!

Yes i will head the ideas. I am also going to get a kettle without a valve. After seeing and thinking about what could lurk in there it's just not worth it. And who the heck wants to have to take it apart and clean ugg

Yes I just checked my ball valve sure was nasty in there I took it apart and cleaned it thoroughly I have been wanting to upgrade my Kettle my next one will not have a valve that is for sure

Ya know I do have a valve on my kettle, I will clean it thoroughly ,thanks for pointing that out ,oversight on my part. I dont think its my cause , but it should be cleaned anyhow

Just posted this in another thread as well last night I cracked open a non-alcoholic Homebrew this beer was made with a partial batch that had the off flavor I have described above somehow the non-alcoholic version is 100% free of the off flavor. Somehow heating the finished bits 175 degrees...

P.s. sorry about the spelling(cell phone)

Just a question for anybody who might be lurking here, I have been battling an off flavor in all my bruise for the last 18 months or so, a couple weeks back I stumbled across this thread on how neuter your beer. Well I had a 2 gallon batch of an Amber American Ale sitting in primary which had...

Good points all, I think I will clean everything with pbw,then brew a simple batch using Poland springs water,then ferment at a lower temperature with a vile of white labs or something. Then I will report back...I don't know what else to try ,and I don't have any craft brew friends,they all...

No silver,that was another poster,not me. I get the off flavor regardless of yeast strain. But thanks for responding :) I am however starting to question my fermentation temperature. Most brews I set my Johnson controls a-19 to about 65 and ramp up to 69ish. I tape the probe to the side of...

Ok I am willing to try anything,,if you guys recommend oxy on everything every time then I'll do it. Also I know it's not my problem because the off flavor is before packaging ,but how do you oxy your bottles? Seems labor intensive. I have just been rinsing bottles as soon as they are emptied...

Btw I clean with oxy clean sometimes, but mostly just clean with hot tap water and follow up with star-San , I use star-san double strength and use it on EVERYTHING including work areas

I brew mostly all grain ,but I did two BB kits over the holidays with the same off flavor (worse even) . I measured my well waters KH with a liquid test kit ,it is as close to zero as the colors go,and I know it is acidic as well . I have replaced all my equipment with new over the last few...

Then again,I taste the off flavor before the beer gets bottled

You know? Now you got me thinking about my bottles....I have noticed if I let my beers bottle condition for more than a few weeks the become over carbonated and develop a almost dry head foam when poured...I always thought this was normal for home brew. Now I'm wondering if I missed something...

All good points . I especially like the smoking and eating pickles comments LOL :) But seriously I just made two batches using 100% RO-DI water the past few days in a last ditch effort. I will post how they turn out. To answer some questions. .. No water report (well water) but I did test...

Nice, I was worried my mash would end up to acidic or bland

I think i have covered all the obvious candidate's. I have: 1. Used to packs of fresh rehydrated yeast. 2. Used temperature control accurate to two degrees of liquid itself. 3. Used up to 50% filtered RO/DI water 4. Replaced all plastic equipment and hoses 5. Switched between star-San and...

So does this "soft water baseline" apply to 100% pure ,0 TDS RO/DI water as well?? I sure hope so because I just made a blonde ale (classic styles ) and a BM sterling gold with 100% pure water and only added one tsp.calcium chloride and 2% acid malt. Hope I'm ok....?