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It is a strong ale and I used Wyeast Whitbread Ale 1099. I'm going to give it some more time, should I transfer over to my secondary or keep it in the primary for another week or two? Also I'm having very hard time discerning between whether it is a band-aid like taste or the solvent...

I'm starting to feel a little better about it because I know that my fermentation temps get in the mid to high 80s. If this can produce off flavors then that is likely the culprit. What does this off flavor taste like and, after fermentation is complete is it ok to leave it at the room temp?

I was talking with my friend about that not to long ago and I was thinking that could be the case. My house ranges anywhere from 70-75 so the temperature in the fermenter could be hotter than that. What would that type of off flavor taste like? Would these flavors really start to form during...

I have used spring water from the store every time. I have friends that have used the same water and haven't had the same problems. Now the water that I used when cleaning/sanitizing is pretty hard water, could that be the issue?

Hey guys I have posted on this before but I am beyond frustrated right now. I have brewed a few batches now and all with the exception of one have had a unpleasant taste to them that really covers up the true flavors of the beer. I'm thinking that it is medicinal (The taste lingers in the...

I will be sure to get some oxyclean going forward. As for my process here it goes.... For my first batch I used bleach to sanitize everything then went back over with Idophor (wanted to make sure it was santized) this included all the parts that I used. After transferring I rinse out the...

Thanks for everyone's input first off! I typically use springs water that I buy from the store. As for my brewing process what specific parts are you talking about? I feel like if I describe the whole thing I will have a few pages on here.

So is the bleach causing the off flavors in my beer?

I have read that a lot of people use bleach to clean their fermenters. What is common practice when you are cleaning your primary after you transfer to the secondary/keg. Bleach is the only thing that seems to get the old flavors and smells out.

I have used bleach and cleanitizer and idophor. Not all at the same time but I have used bleach in all of the batches except for the one last night. The batch I made last night I used Star San for the first time, that is the only thing that I used.

I brewed my first batch of beer and it had a slight either metallic or band aid flavored taste and it for sure didn't the same freshness that you would expect with a commercial brew. I haven't tasted my second brew as it is still aging and will be until late November, however, my third batch...

I'm keeping a log it has just been pretty basic thus far. The templates that I have found are much more intricate than what I have so I will be sure to keep better records going forward. If i'm looking to perfect certain types of beer how far out should I space the times that I brew them. By...

Some were recommending it if you had a broken therm. I have read that transferring to the secondary isn't really necessarily in general so I was planning just to leave it on the yeast cake for 4 weeks. So you think I'm good to go? I would of course siphon a few inches off the trub just to be...

Entering contests seems to be a recurring theme, I think I'm going to do my best to perfect this old ale that I'm brewing and try to find a way to put my own spin on it then enter my beer during the springs sometime. Any good recommendations on how to design recipes or is it just something...

Awesome! This is perfect. As a side note any opinions on if I should dump my beer if the tip of my therm broke? I really don't want to ditch my old ale, I'm kind of thinking about filtering it. Is that even possible? Thanks for all the replies

Austin Homebrew is my local shop, I'm doing extract recipes. Two of the beers I made I used liquid yeast and poured it right in after I put the cooled wort in the primary and then sealed it. The last beer I did with my buddy I had a smack pack and I made a starter over two days with some of...

Good call stillbrewin i'm all over the place right now I should refine my craft on one then move on. I'm still very curious about the science behind the yeast though.

Thanks for the replies everyone! So I have a fermentation chamber that I make sure stays at the appropriate temps and I have begun to keep a log of each one of my beers. When I printed out the sheets I just wasn't sure which information was really important. The only other thing I have some...

tally could you go a little more in depth? By pitching amounts are you talking about how much of a yeast starter you are making? Also what are preferable temps for your yeast starter. I have had mine going at room temp for 24 hrs prior to pitching it. Also could you talk more about aeration...

The one that I was using was from AHB it can be found here, http://www.austinhomebrew.com/product_info.php?products_id=12671. It says non toxic so i think i'm ok just looking for some expert advice.