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thanks, I'm in

you know, when I started brewing i liked an occasional IPA, and (someone's gonna hit me) Coors Light was my main beer staple because I liked it and I was used to it... now that I started brewing and trying other beers i can't think about taking even a sip of Coors or Bud... they taste like...

Update: I brought a bottle of this Brown Ale to my friend Tom at The Reno Homebrewer... He knew what went wrong as soon as he opened it. Apparently some wild yeast made it into the brew, causing the awful flavor...

Thank you my friend, that's a good start. I'll have an idea what condition the Sierra Clone is in this weekend.

Tap water for sterilization , bottled for priming

No, I used iodine

I suppose even Alhambra treats their water with chlorine, the Sierra clone is next in line... I hope this isn't a trend.

Thank you. Wow, I used Alhambra bottled water, never thought my water would cause that, I've brewed 2 more batches the same way, too. Would a residue of iodine cause this too?

Yes, band aid good description... What causes that? Will it dissipate? Or is it a total loss?

I had 4" of grain in there that got past my strainer, I had considered re-straining it but didn't want to cause too much disturbance and risk oxidation, however that lesson is behind me and the mistakes in grain handling overcome. Truth be told I think more important lessons are about to show...

When dry hopping, I assume the hops should be boiled prior to adding to a fermenter similar to priming sugar??

OK, so someone describe the smell/taste of an infected brew... if a Brown Ale (4 weeks post brew) at bottling time smells ok but tastes like burning rubber or even a little like iodine is that a normal thing at this stage?

Well now at 36 hours after brew, its in newa location change to 66* and wrapped in a towel it has taken off nicely,

It expanded a bit, but I popped it, shook it and poured it, Guess I rushed that part, but it was room temp when I did it.

I just did the same brew yesterday, one thing that I heard from an experienced brewer is that you want to make sure the Orange Peels are skin side down and floated on top after racked into the second fermentor, the fleshy sides tend to make it bitter... what yeast did you use? I used the self...

Yes, exactly that

I transferred my Brown Ale to a Bright this weekend, i'll have about 3.5 Gal to bottle when all is said and done...not being patient and paying too little attention cost me a half of a batch of good beer. I brewed a Pale Ale yesterday with much better results as I used a Grain and Hop Bag...

I'm in

Well, afer listening to many experienced brewers, I will not be filtering this Brown Ale, I'll syphon the beer off of the trub into a secondary after a week or so in my garage, calculate the priming sugar and bottle 4 gal. instead of 5...cut my losses. I learned the importance of patience and...

That's what I'll be doing, just bought a few 5 gal paint strainers from Home Depot, should these be sanitized or boiled?