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This last batch I left in the primary for 2 weeks and then transferred to a keg. Its been in the keg for almost 2 weeks now. I know most beers should get better with age. My browns, stouts and porters get worse with age.

This is the frustrating part, the process seems really simple, especially when you've done it 35+ times! I think making an extract batch of the same thing will help with the troubleshooting process. I'm looking at trying again this Friday.

I would say there is a bit of tangyness that covers up the other desired flavors. Both my batch and his batch were kegged. In the past I have kegged and bottled the same batch with the outcomes being the same. I have not taken my equipment over to my friends. He lives 70 miles away and I drive a...

I can't quite tell what it tastes like. I know that any nuttiness, chocolate or roastiness cannot be tasted. My wife tastes the same thing I do. My friends batch of the exact same recipe was infinitely better than mine. I could pick his out 10/10 times.

Just thought I'd give an update: I just tried a brown that I kegged....and it's bad. I'll probably end up dumping it actually. My friend made this exact same recipe with water from his softener and it was great. Side by side there is no comparison. So to date: I've tried different types of...

Since my last update, I've made a Raspberry Wheat and an IPA. Both were fairly good. I just kegged a brown yesterday. This is the type of beer that has always turned out bad in the past. I'm also making a hefeweizen tomorrow, which has also been bad in the past. The beers that have been decent...

There's nothing left to buy! I'd say the bitterness is more apparent than the "cardboard".

I finally received some feedback from someone who can legitimately critique beer. There were two off-flavors they could pick up; 1. bitterness on the back-end 2. "a little cardboard" profile. They questioned the alpha acid in my bittering hop and my water source; the water seemed hard. In...

I've noticed that if I drink 12-15 beers of Pabst, Hamm's or any other type of "norma-ish" beers I have a headache and feel bad until about noon. If I have 6 homebrews or "craft" type beer(5%-7%) , I feel like death all day running into the next. I don't get a headache, I just feel terrible...

I did. I made a "Fresh Squeezed" clone just over 2 weeks ago, which is dry-hopping now. I also made a raspberry wheat this past weekend which is now fermenting. I definitely like it better; easier to clean, lighter, and the "hot break" is easier to manage. I'm guessing the wider opening...

I'm not quite sure how to characterizes the flavor, it's definitely not overly hoppy. I can only say that there is a metallic type and slightly bitter taste on the back end. I notice it more with browns, porters and stouts. I have a couple of bottles in the hands of people who know how to judge...

Thanks again for the input. Maybe that's where I went wrong on the last batch? When I cold crashed, I didn't remove or seal the airlock. This next batch I'll definitely do that. I bought some TSP to clean my new kettle. I'm also going to passivate it with a stiff batch of Starsan. I have a 2l...

I've thought about doing this; a closed transfer. I have Speidel fermenters so I'll have to adapt it somehow. The only issue I have is that I know many people who don't even purge their kegs before they add beer and they never have an issue. I received my kettle a couple of days ago. I'm...

I'll have my new kettle tomorrow. I bought a 15-gallon Brewtech SS. The reviews seem great and it'll be a lot easier to handle and clean than my keggle. I haven't brewed at my friends yet. I thought I would do one last brew this coming Friday with the new kettle before I tried anything else...

You are correct. However, I change a thing or two ever time I brew. I troubleshoot for a living; divide and conquer. I've changed all of my equipment, water and grain. The only thing left is a procedural change.

Sorry for the monster thread, definitely not my intention. Before I even started this thread I researched anything and everything that could possibly cause this. Again, I appreciate everyone's input! Even if your suggestions didn't correct my problem, I have no doubt that my beer will...

-I have not tried an extract recipe, not a bad idea. -Love commercial beers -Telling someone their beer sucks is like telling a friend that their kid is insanely ugly; it just doesn't happen. They say it's good or decent, but only have ONE beer and then switch to something else. I don't know...

Very valid question! I wouldn't say they were all terrible. I would say out of the 30 batches; 4 were good, 12 were mediocre(at best), 8 were bad but barely drinkable and the remaining 6 were "pour down the drain" bad. I have yet to make a beer I would be proud of. If "you" look at the...

. I've never used it on the inside. When I do scrub it with a scotch-brite pad, I do it after brew day so there is time for oxide layer to build. I don't know if that helps or not.

I tried bottling a 6-pack a year ago; it tasted the same. I have not tasted the issue in any commercial beer. Others who have tasted my beer have not tasted this issue in a commercial beer. The issue is not subtle, it's fairly apparent. I'm told the smell is fine, it's the taste on the back end...