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I tried them out a few weeks ago. I didn't like any of the beers. They all tasted like budweiser mixed with vomit to me.

My wife just called me to let me know she got an older 7up fountain machine with 4 ball lock kegs, 10# co2 tank, and regulator for $35!!! Anybody want an old fountain pop machine without kegs or co2???? LOL

Nothing yet, been too busy to brew....I did attempt to calibrate my thermometers, both were off a good 10 degrees, but the funny thing was I attempted to calibrate them to boiling water and ice water and could not get them even close at both temperatures. I ended up calibrating one with boiling...

Thanks for the ideas, here are my thoughts on them: 1, These last two batches were fermented side by side with the same yeast 2, May still be an issue, but I had this off taste when I was still bottling. 3, I have used 3 different fermenters and 2 sets of hoses all with the same results 4...

I suppose anything is possible, but I do whirlpool to speed up chilling, and did both of these last two batches the same way.

I have done numerous extract/specialty grains in the past and have had this issue, this is why I went AG. Other than calibrating my thermometer anything else I should watch for with tannins?

subscribed....Your problem sounds about the same as mine....I too am still trying to figure this one out.

In addition, both of these brews used us-05 yeast and fermented side by side at 60-65 degrees. And the lawnmower lite tastes just like miller lite and if thats the only damn beer I can make without this off taste...I QUIT!!!! I hate miller lite!!! Of the thousands of beers I have tried it is...

Ok so now I'm really lost...I just fermented 2 batches a once, one was the home brewery's lawnmower lite, and the other was a red head ipa from the home brewery as well. The ipa fermented 3 weeks, dry hopped a week, then cold crashed a week. The lawnmower lite fermented 4 weeks and cold...

Sorry for the lack of update....I'm still not sure if that is the problem or not and I'm to stubborn to take the keg out and let it sit for a few days to decarb completley, but the taste has definitley gotten better. I have another batch that will be ready to go in a week or so and plan to...

I think I have now finally figured it out!!! I finally got a draft tower to replace the picnic tap on my keg. I have always force carbed my kegs, (30 psi for 3 days then i set to 12psi at 34 degrees) The beer has been great after the 3 days then 1 week later malt and hop tastes fade and the...

I have had this issue in the past with bottles as well, I bought my kegging equipment new with the exception of the keg. I don't completley disassemble the keg, just run cleaning solution out of the liquid line. I guess I could try bottling a couple, how much priming sugar would one bottle...

UPDATE: I brewed my 1st ag batch, fermented for 2 weeks and then a week in the keezer for a cold crash, then racked to keg with c02 running to purge oxygen, and i sure thought that the siphon hose was at the bottom of the keg to avoid splashing, but hard to see with the foam from the star san...

The taste I am noticing is a bitter/ cardboard taste. I actually tried a piece of wet cardboard and the tastes were similar, but the beer had more of a bitter bite to it. As I said I have let the beer age anywhere from 1 month to 6-8 months and the taste didnt seem to change. I have wrote...

I monitor temps pretty close and they stay right where I intend for them to be (well within the yeast range). Like I said I have tried several different yeasts and always have a healthy bubble in the airlock. Opps I know that doesnt count!!!

I am cleaning and sanitizing the keg, as I did with the bottles as well. What I meant was that originally I used the oxiclean that came with my kit, at the time I thought it was an infection and I switched to idophor, when I ran out of it I switched to the star san. But I still clean with oxiclean.

I have used nusery water, spring water, distilled water, and purified water. All did the same thing!

Ok so here I sit drinking my latest brew...an american bock from the home brewery. Really no taste at first followed by a bitter/cardboard like taste, and I swear with the off taste the color of the head has changed from pure white to somewhat of a tan color. Does this mean anything?? As far...

I have used 6 different types of yeast. I started with a two stage fermentation, then went two weeks in the bucket, and have went as long a 4 weeks in the bucket. I have since tried some 6 month old beer and the taste has actually gotten stronger. I too am now guessing it is oxidation, but...

I have now made about 6 batches of beer and all of them have had the same fate. All have been extract recipes from various companies, all except one used specialty grains. My equipment was all new last year. I started using oxi clean, then went to idophor, then star san. The first 4 batches...