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It was 85 percent Vienna and 15 percent crystal 10L, with Columbus for bittering my I used a very low amount maybe not even 20 abv

No I have not

I've used different equipment with different cleaning material, still the same

I have the exact same problem

Thanks, yes pucker was not the word I was looking for, it's not really that sour, just a tiny bit, that off flavor I don't know how to describe is overpowering everything else, it's bitter and medical tasting, that's the best way I can describe it, I haven't measured that, had to left home again

I mean, distilled water is striped of so many minerals, and I've heard that the yeast need some minerals, is that ok?

I'm using a ph meter, I have two buffer solutions I use to calibrate it every time I'm thinking about using distilled water, but the only salts I have to add to it are calcium sulfate and calcium chloride, I don't think they'll be enough for a healthy fermentation right?

Ok it was my first time using those bottles, I bought some bottles, washes them with water, then I rinsed them with starsan, could it be the chlorine in the star san solution? I'm sure I used RO water for my starsan solution

I always use Vienna malt as my base malt, I used it in a hefe recipe, no roasted malts and there's still the same off flavor... I keep my mash ph between 5.2 and 5.3. that bitterness is not like hop bitterness, makes my mouth pucker, that was accurate, it also makes my mouth a little numb, could...

Yes I am

My previous brew has been in the bottle for 3 months and it is still undrinkable. I gotta say that off flavor existed even before bottling, but now it's overpowering all the other flavors, so here's what I'm gonna do next time, I will use bottled water, up the og, ferment cooler, more time in...

Nearly all my homebrews taste the same! I've been brewing here's, porters and pale ales with different yeasts such as s04, us05 and t58 and they all have this weird off flavor I don't know how to describe but from what I've read it's phenols, my last two homebrews were phenolic before bottling...

What was the og and fg? What's missing? Alcohol flavor? Did it turn out sweet? Malty?

My bad, maltotroise negative* Okay Here's what I'm gonna do, made a recipe on brew father, Vienna malt and a little crystal 60 with an OG of 1.029 Based on brew father, if you mash at 76c, the fg will be 1.019, I'll also add some maltodextrin, the question is, will it be malty? Or watery

Do I need a maltose negative yeast for that high temp mashing? Like s33 I only have s04

I want to make some low alcohol beer, right now my only choice for yeast is s04 I don't think a high temp mash will work cause this yeast isn't maltose negative, i think I can lower the og, using less grains, does the one that started with an OG of 1.020 contribute less flavor? What's the...

went home today I figured I had ran out of gelatin and it was holiday here, no chance at getting gelatin Took a sample, it tasted a little bit fruity but overall it was clean, there was a little hop flavor I think that little fruitiness comes from the hops cause I used Columbus for bittering and...

I want to add strong hop aroma to my homebrew, I tried the hop tea method last time, with some Mt hood hops, but it gave little no none aroma, just a little flavor, this time, I want to use columbus hops, they have a strong herbal aroma, I'm gonna soak them in some sterlized cold water, cover...

Thank you for all the replies,I will package it in a few days and after it's cold crashed, I'll condition it in the bottles, then I'll share the results, left home again,

Oh right!! I forgot to type days, I'll edit the subject now