So maybe the "cardboard carboy" was an exageration...I was typing out of frustration. I am fairly critical of my beers. My beers are pretty good, with the exception of this strange lingering cardboard/metal taste I cant get rid of.
I use 1/2" tubing for all of my transfers. I couldn't imagine this would be the issue since the pros surely use much larger diameters for theirs.
I try not to splash as much as anyone else does....
I use glass carboys and buckets for fomenter's. The only beer that has not has the taste of paper or cardboard was my first beer I made when I went all grain. I have brewed 15-20 beers since and have this issue in almost all of those beers. It doesn't seem to matter which fermenter I use.
The taste of said cardboard box seems to be in the aftertaste. The beers are great to look at, smell, and taste...its mostly in the aftertaste. There is some cardboard/metallic presence to it.
Is oxygen the only thing could produce this taste?
If I have an oxygen issue, and I don't aireate, why would it be necessary to aireate at all...since there is too much o2 anyway?
It takes me almost 1 hr to cool my wort (don't ask). I am currently building a Brutus style system that will make my brew day go much quicker...mostly because of the new system itself but also the sweet cooling system that will go along with it. (don't ask...yet)
Could the cooling time have any effect on the taste as far as the unwanted cardboard is concerned???
I am also concerned about the fermentation temps...Could this be an underlying issue?
Basically I am pretty solid on my system with the exception of cooling and fermenting. Most of you are saying that it is an oxygen issue but it is hard for me to think that is the case since I am so anal about such things, but I could be wrong...I am brewing Saturday and I will take EXTRA care not to splash at any part of the brewing process. All other aspects will remain the same as usual....