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thoughts on One Step? That's what I've used. I am switching to iodophor

I'm using the local bottled water, in the big 5 gal jugs, not tap for the boil, then small jugs of RO water, locally produced.

I did not add ice to the wort, I used an ice bath to chill.

Any thoughts on bottled spring water as opposed to RO or distilled water? I'm switching to Iodophor Sanitizer but some folks swear One Step is just perfect.

Sorry, I meant to say re-hydrate at room temp 80 - 85 degrees

extract. Sparge at room temp, about 85 degrees.

that's what I've done. I'm very frustrated. Any one want to travel about 5,000 and show me what I'm doing wrong? Am I better off with like bottled spring water, some name brand drinking water, rather than RO or distilled water? is Iodophor Sanitizer instead of One-Step going to save the day...

I've been working on the same bad after taste for sefverla batches. The only other thing I can think of is water. But I use RO or distilled.

Re-hydrating dry yeast. I now some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering now...

all extract. I use reverse osmoses and distilled water. I used Safile US-5 yeast this time. Its not AS bad, but not good. Should I just use like bottled spring or other drinking water? I've been told reverse osmoses is the way to go.

Re-hydrating dry yeast. I know some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering...

But would it taste okay at bottling and then not a week later?

I've now got Iodophor Sanitizer. Thoughts?

Darn, I just pitched a batch at 75 degrees.

But why, would it taste better at bottling than a week later?

Re-hydrating dry yeast. I now some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering now...

Re-hydrating dry yeast. I now some guys who don’t bother, just pitch the dry yeast into the wort and cover it up. I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe. I’m wondering now...

I bottled the batch a week ago. Used a different yeast. It still has some of that same off flavor, not as strong as the last two batches. BUT I tasted it as I was bottling, poured off a glass and drank it flat after an hour or so in the fridge. After a week in the bottle it taste worse...

I bottled the batch a week ago. Used a different yeast. It still has some of that same off flavor, not as strong as the last two batches. BUT I tasted it as I was bottling, poured off a glass and drank it flat after an hour or so in the fridge. After a week in the bottle it taste worse...