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I pitched the yeast at about 4 pm and by 8 am the next morning it was bubbling away. And I still don't see how using chlorinated water to make a StarSan solution would make it taste this off. I could see using chlorinated water to brew with but just for sanitizing doesn't seem right. But, I'm...

Now that I think about it the wort chiller did leak a little. Wouldn't that off taste have come up when I tasted after fermenting though? It was in there for three weeks.

It didn't seem any better or worse than two weeks in but maybe it was. I guess I'll try another in a couple weeks and if it's still horrible I'll dump them. I'm really hoping the same thing doesn't happen to my second batch. If it's somehow chlorine, which was only present from the tap water use...

My buddy and I brewed on the same day, using the same water filter and supply. His turned out great (Oatmeal Stout) so I don't think it was the filter itself. My seemed fine after fermenting then went downhill after bottle conditioning.

With this http://www.amazon.com/gp/product/B0010EEVR8/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1944579842&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0010ED27I&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0XK2C4CE9Y1NVZSCVE83

Thanks for the positive thoughts. Yes, the second batch is a different style and was a partial mash compared to extract kit. Tasted fine out of the fermenter so if things go awry in two weeks I'll know I have an issue.

I didn't use this water for actually brewing though. All the water used during brewing was filtered. The only time I didn't use filtered water was when I sanitized everything before/during/after bottling. Even the water used for sanitizing during brewing was filtered.

I know I have Chlorine in my water not sure exactly how much though. The thing's that's throwing me off is that the taste wasn't there after fermenting. It only showed up after having sat in bottles for a couple weeks. Are you all saying I should also be using filtered water when sanitizing...

The first batch I brewed was a Brewers Best Pumpkin Spice Porter kit. It say in primary for about three weeks then I bottled it. I tried some when I took my FG sample before bottling and it tasted pretty good. I let it sit in the bottles for two weeks and put one in the fridge just to see how it...

I know a water engineer for my county so she can get a water analysis done for me on the cheap. I know there's either chloramines or chlorine in it but not sure what else if anything. My local grocery store has a water machine but I'm not sure if it's RO or not. I'm also looking at the...

I'm three batches in and am tired of buying gallons upon gallons of water from the store for each brew. My tap water is constantly treated with chlorine and has who knows what else in it. What is your preferred method of getting clean water to use for brewing? Some sort of filter? Water...

So for my amount of grain (just north of 6 lbs...partial mash), I should be using about 2 gallons of water for the mashing. I'll sparge with 3 gallons of water (1.5 ratio according to How to Brew). Then I'll add about 2 gallons of regular water to get me to a 7 gallon boil. 90 minutes later I...

The Milk stout is an extract, the red ale is partial mash. I also have a 9 gallon brew pot so I do full boils. Don't know if this makes a difference or not.

For a 60-minute boil, how much liquid do you normally start with? I try to make 5.25 gallon batches figuring I'll lose 1/4 gallon between the sediment-y crap at the bottom of the wort, the trub and a bit during bottling. Last time I used 6 gallons for a porter and ended up with 5.5 gallons and...

@FastAndy - Alpha on US Magnum is 14.7% My LHBS doesn't stock pale chocolate malt. Here's my slightly changed recipe. Thoughts? 3.3 lbs Special Dark LME (or Traditional Dark LME) 3.3 lbs Golden Light LME 8 oz Lactose 8 oz Chocolate Malt 12 oz Carmel 120L 4 oz Roasted Barley 4oz Cacao nibs .5...

Planing on brewing a chocolate milk stout next Saturday and am trying to finalize the recipe. This is what I have so far: 3.3 lbs Special Dark LME (or Traditional Dark LME) 3.3 lbs Golden Light LME 8 oz Lactose 8 oz Maltodextrin 16 oz Chocolate Malt 12 oz Carmel 120L 4 oz Roasted Barley .5 oz...

I've been doing extract up to this point. I guess you could consider some of them to be partial mash since I have been steeping some grains before adding the LME (right?). My question is, how creative can I get with my recipes without going to AG equipment? I have a 9 gallon SS kettle with a...

I'll be bottling for the first time Saturday and have everything I (think I) need. I'm going to do a "dry" run with water sometime in the next couple days to make sure everything works as intended. What suggestions or tips do you all have for me?

One of my favorite styles in an IRA. I'm wondering how easy it would be to make one of my own by getting a Red Ale LME kit and add some hops to it? Would that just taste like a nasty, hoppy red ale or would it actually taste like an IRA? I've only brewed one batch so far and it was a LME so...

Wouldn't having a pot on a burner on a stand with a fermenting bucket under the valve with a hose barb attached work?