Hello all, new to the forum and to brewing. I've read so much on the internet I'm more confused now than when I started
Im sure this has been answered time and again, but..
I got a Mr Beer kit, I now know thats not a popular way to go, but anyway, my first batch was the Classic American Light, not being a regular old commercial beer fan I knew I wouldnt be impressed no matter what it turned out like, but it had a weird taste, I really cant explain the taste. I've read all about the green apple taste (maybe), the astringent taste (maybe), metallic (again).. I'm not sure, I guess my tastebuds arent as in tune as most. It seems like a combination of all the off-tastes, lucky me!
Second batch Patriot Lager from MrBeer.. Same weird taste/aftertaste, and I mean the same!
After that I bought a brewing kit from Norther Brewer, great place btw. Carboys, bottling bucket, auto siphon, etc.. all the beginner stuff. First batch with that was an extract Bavarian Hefeweizen, I tasted it before bottling and I could tell... same taste. Tried one last night after only a week in the fridge just to see, yep, same taste only more pronounced now. The OG and the FG were in line with what the instructions stated. I didnt check that with the Mr Beer batches.
Sorry I cant be more specific with this "taste" but it really seems like a combination of most of what I read. I really dont know about infections, nothing looks or smells odd, just the nagging taste.
Now I have a Caribou Slobber and Dead Ringer IPA I'm getting ready to bottle, I havent tasted them since I brewed them, they were fine then... But being as I usually go all into things that interest me, I am building a mash tun and plan on going AG, I hate to start having $40.00 + of bad beer every time I brew.. Of course I will still drink it, unless it is actually eating the grout on my countertops!
Not so much the first batch ( I pretty much just went by the Mr Beer instructions), but since then I have been very careful in trying to prevent oxidation, cleaning and sanitizing, keeping the carboys at a consistant 65-67 degrees (temp in my mechanical room) What else should I be looking at? My water? I've been using filtered water from my fridge..
Thanks for any help and sorry for a probably very repeated request.