I'm going for my third attempt at brewing this weekend. The first two were "drinkable" however, I couldn't help but notice a cardboard like off taste in my beers. I'm thinking this is because I had too much oxygen in my wort. The things I did compared to the things I'm changing:
org. vs. trying
3 gal wort ---- 4 gal and boiling/cooling final gal to add
poured wort in fermenter ----- siphoning cooled wort into fermenter
strong stirring to cool ----- slow controlled stirring
Am I missing something else that may decrease my change of oxidizing?
Thanks for the help!!
org. vs. trying
3 gal wort ---- 4 gal and boiling/cooling final gal to add
poured wort in fermenter ----- siphoning cooled wort into fermenter
strong stirring to cool ----- slow controlled stirring
Am I missing something else that may decrease my change of oxidizing?
Thanks for the help!!