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I like almost ALL commercial beers. Everything from Bell's to PBR and Blatz. The only two beers that were undrinkable for me thus far have been Dragon's Milk and a potentially bad bottle of Rolling Rock. I've actually had a decent concoction of beer from a bar mat from under the taps that I...

I'll try and answer a few questions: I have 15-gallon SS Brewtech kettle on order so I'm not going to be too concerned with cleaning the old one. I'm sick of slinging that heavy bastard around anyway! I typically make a starter with everything that's not Nottingham and US-05(1000ml to 100...

As soon as I'm done brewing, I lightly scrub the surface with water and a green scotch-brite pad. I don't use any cleaner. Visually, the keggle is stain free. On brew day, I rinse the keggle out and wipe down with a rag; no scrubbing.

I've tried different fermenters, I went from various buckets to Speidel fermenters to eliminate possible infections and for the need of an auto siphon. I also replaced ALL tubing. This made no difference.

Nothing is welded. Everything is stainless with exception to my mash tun and copper immersion chiller. I even replaced all valves to 3-piece stainless. To answer a couple of other questions and comments: I do not use a yeast nutrient and using someone else's equipment is a good idea. If a...

I'll have to answer the "exact" water additions later today as I don't have the water spreadsheet in front of me. I know I only added gypsum and calcium chloride to match the "porter" profile. Just to remind everyone, I only started using RO water(with additions)in the first place in attempt...

I've made this Robust Porter with purchased spring water and with RO water built with the BRU'N water spreadsheet. The water tasted great in all cases. In all the batches I've ever made, I've never used softened well water(except RO water used from well water)

Update: I've just had a sample of my nemesis....the Robust Porter (https://www.homebrewtalk.com/showthread.php?t=56768). The taste is STILL there. I've had a couple of brew buddies taste it and they confirmed the same thing. They mentioned a metallic/salty taste on the back-end (this is the...

I've only made a few batches since my last horrible batch. I made a milk stout with my new equipment additions and that turned out to be solid. I've also made a Centennial Blonde and a German Wheat. The Centennial Blonde was good but the German Wheat had a sulfur smell that I never could get...

I got a late start but hopefully they'll start to take off. I have 4-Cascade, 2-Centennial and 2-Mt. Hood. The tallest being a Cascade at 18-ish inches. I also have Morning Glory in between for color.

-Thanks again for all the responses. I have had people watch me through the entire process and I have watched others brew through their entire process. If anything, I seem to be more anal with my procedures and cleanliness. -I also don't think it's my water. I've used bottled spring water...

I definitely looked for help locally. No one could find anything wrong with my process and when they tasted the beer, they couldn't tell what the bad taste was from. I also can't say that all were horrible. Some were decent at best but many of them I had to dump.

When I take a sample for checking my original gravity, I usually leave it on the counter for a week or so. The sample ferments just as fast as my wort, and this is with no yeast added to it!! There is obviously a fair amount of wild yeast in the air. Maybe this has something to do with it?

I'd say the taste has a bit "twang" or tangy taste. Maybe a bit of sweetness or brandy like taste? I will say that today it tastes better than it did 3 days ago. The twangy taste seems like it's slowly working its way to a roastyness taste. Maybe another week will tell me more.

I agree, I need to brew another dark beer of some sort. I have too many summer beers waiting on deck so it may be awhile.

Looks like I spoke too soon. My milk stout is starting to turn for the worse. The beer was at its' best a week into the keg, now it's slowly getting worse. My wife LOVED it at first, but not so much now. We're both disappointed with how it's turning out. The only thing I can think that...

I am cautiously optimistic that my problem is fixed! I changed several things(see post#211), but I believe the combination of not using my crappy cracked siphon and purging the keg before and after the fill had the greatest impact. The beer has been in the keg for 2-weeks now and it seems to...

A little bit of an update...I transferred my Left Hand Milk Stout clone(found here: https://www.homebrewtalk.com/showthread.php?t=139820) to a keg. I used new 3-piece valves on the boil kettle and mash tun. I soaked everything in PBW and used a new bottle of StarSan. I used a new Speidel...

The reason why you would drill out the orifice is to allow more volume. Pressure is only on part of the equation. In simple terms; Pressure X Volume = BTU Similar to electricity; Volts X Amps = Power If one variable is low, compensate by raising the other one. I use a 23 tip burner off of...

Hands down, Boxer Lager. I drink Blatz, PBR, Hamm's and Milwaukee's Best on occasion. I can't even get one can of Boxer down. The first and only beer I couldn't stomach.