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Very interesting. Scary at the same time

Ok so after making some changes I have to say the flavor I had is completely gone. I really dialed in the amount of yeast i was pitching, took my time re-hydrating it properly with good amounts of water and proper temp. First thing I noticed is how "clean" it tastes. I did an English pale ale...

Perfect, I was actually just on Mike Soltys calculator. For once in a thread I can say that this matter is closed. Will update my lines accordingly. Thank you all for the help and information.

How did the taste change? Ive heard not to bottle IPAs before but I just like kegging anyways. I mean the most possible problem is oxygen.

yeah but did he cold crash or anything? what temp did the bottles condition at?

Thank you, looking to upgrade again this week

Is there an equation to use for calculating length needed? Mine really isnt too bad because its around 37-38 but hey, perfectionist. Plus is Yooper is chiming in I cant not follow that advice.

I had a feeling that might be it. ****. I guess it wont hurt to get longer lines anyways. It does seem like pours are going too fast. I hate having such twisted up lines in there. But it needs to be done

kegging, and no its more like it pours with biggish head, but no bubbles rising, glass is clean, lines clean, taps clean. Only thing im thinking is mabey I didnt carb it up enough, but the head is for sure there.

More like too much head and not enough carbonation if that makes sense.

So if im looking to get more of that carbonic bite should i lessen my carapils (and other things) so I can up the Co2 and not worrie about too much foam? What is the usual rule or like percentage that I should be at for using those malts anyways? like <5 %?

So guys, I’m trying to find a way to see what the difference is between using carapils for head retention vs just using more carbonation to “push” the head out of the beer. If my beers seem kind of flat when the head dissipates I’m thinking that I don’t have enough Co2 in my beers or there’s...

I think Im just going to get a water filter as well as pitch more yeast. Guessing ill trust a calculator more then a youtube guy or recipe. I use beersmith as well as brewers friend

Yeah, thats what im thinking, I have to be underpitching because I think I was using the lowest setting and was pitching for a 1.04 ale when really my pale ale was at 1.05 -1.052

I pitch around 60-62 degrees after the wort is in the fridge for a bit, my sensor also take the temperature from inside the tank so its spot on accurate. I do use camden tablets and ive looked at my water report. Im in East Bay Ca so its nothing too gnarly. I would like to start filtering my...

Ok so after having some problems with a few off flavors, and determining that they are yeast influenced, I made some changes to my equipment with a few upgrades. 1. Aeration pump with air filter 2. Fermentation chamber with ability to cool and heat & control temp with 1 degree accuracy Even...

Thanks guys, so ive been looking into the issue more and I believe it was under-pitching. I have an excellent fermentation chamber with both warming and cooling ability with control as well as a filtered air pump to give me good aeration. I think this is why my beers have this odd flavor is...

Yeah I think im definitely going to boil harder. Im guessing it has to be a combination of things unfortunately.

I also treat my water with Camden Tablets but I have no clue if its actually working. I add gypsum and use phosphoric acid to lower my ph to 5.2-5.4 in mash, mash at 148-150

So this flavor is in all of my batches, Ive changed everything I can think of to try and get rid of it or to give me help and nothing so far is apparent. The one recipe ive done multiple times is bee cave pale ale 12 lbs 2 row .5 cara pils .5 crystal cascade and centennial (stored in...