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what was your fermentation temperature (actual temp, not ambient)? Could be fusel alcohols you are tasting, which can result from a high fermentation temp. Still, if its bottled you might as well set it aside and keep trying one every few weeks or so.

Oats, higher mash temp. If by creamy you mean milky sweet then lactose

is it on a stir plate? if so, there wont be a visible krausen, its constantly swirling around....

the filter i have is good for 3000 gallons through it. But i use the campden tablet it addition to get rid of any possible excess. If i remember correctly, boiling rids the water of chlorine but not chloramines or something along those lines. I believe thats the reason the problem exists right...

you pitching adequate amount of yeast (Mrmalty.com) and aerating? Not treating your yeast well from the start can noticeably bring down the quality of your brew, especially noticeable to someone whose brewed as much as you. 21 brews in you're able to pick out what flavors should be there and...

both citra and amarillo are great flavor and aroma hops. You will have a citrus bomb, will be great. If they are the only two hops you have i would use the higher AA hop to get that bitterness up a little and then slam the brew with hardy 15-10-5-0-DRY additions bringing you to your final IBU...

It's really not complex at all, don't be afraid of it.

if your bucket was sealed the cleaner was no issue. My best guess is chlorinated brewing water. I've experienced it and it is EXACTLY what you are describing. You don't need to used bottled water. You can go to Lowe's or whatever hardware store is near you and buy one of those in-line charcoal...

minimum you need: 1 C02 cylinder 1 Regulator 1 Manifold (plan early here with the amount of lines you think you'll need and get adjustable check valves for each line) 1 Gas line with disconnects 1 Corny keg (you choose Pin-lock or Ball-lock) 1 Beverage line with disconnects (get the right...

you brewing with chlorinated water? That will leave you with 5 gallons of liquid plastic after fermentation.

if you didn't make a starter (assuming liquid yeast), you may even be waiting another day or so before you see a bubble.

while i agree that you can store slurry in sanitized mason jars, i don't agree that you can just pitch direct slurry anytime within a month. I believe it is only after about a week or so before the viability of stored slurry starts to drop enough to have an effect. If you aren't using the slurry...

plastic ale pail for a year? Does it taste oxidized in any way? Might as well check the gravity and give it a taste (if the gravity is extremely low, there are other organisms besides Saccharomyces at work). Either way, it won't kill you...could actually turnout to be alllllright.

You're a new brewer. On top of it, you entered a beer that you knew was infected (you stated Brett infection). They judge it against the style it was entered, I don't see what the surprise is (I would be more discouraged if they didn't detect any off flavors!). Have you saved a couple infected...

nail polish remover, the ester ethyl acetate if that's where you want to start your research. Coincidentally because....its actually in nail polish remover. If you are sure the taste wasn't there before, i would let the bottles ride at room temp for another week or two, and test one again. If...

what i do for my water is run it through a charcoal filter and then add about half a campden tablet to my total water volume (5.5 gallons) to rid all chlorine and chloramines (yeah, im really paranoid after that first (and only) chlorinated batch. Like drinking liquid plastic/band-aids. You can...

normal, if the gravity is down the C02 went somewhere. And if it didn't come out of the airlock, then there was a leak somehow no matter how tight you thought that lid was. Either way, don't worry

you really went balls to the walls....nice Hope that glass carboy isn't sitting under fluorescent lights all day though

whatever you decide to get, the number one most important thing that is almost always overlooked by people starting out is..... how you treat your yeast and water. You can ruin a brew by using chlorinated water, it is imperative you filter your water if you have chlorine in it (maybe 40...

it could have not been done when you racked it and you simply just recirculated the yeast and they are continuing again. or it could just be the release of gases as atchinator stated. Are you dry hopping in secondary? Sometimes the hops create nucleation points and c02 is released when dry...