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@marc1 : The beer's color has not changed (dramatically). Yes, some bottles are over-carbonated. This did alarm me. It is with only some bottles, but the flavor problem seems to be with the rest of them (I only have 3 left). I disassemble everything to clean and but not to sanitize. Perhaps...

I'd like to take a guess. Altitude perhaps had little to do with the loss of water. My guess is a high temperature boil. If the boil was excessively vigorous, it could have released an excess of vapor.

So, the only place I can think of to introduce oxygen is the racking process. I really try to keep the oxygenation to a minimum, but there are always minor instances of oxygenation during that process. There always is a bit as the flow begins from the fermenter into the bottling bucket. Then, I...

Dland: My water is tap water that has a whole house filter. I do not test PH as I am not that sophisticated yet. I have beers that are older that still taste great so I don't think it's the water. The grain bill is: 10 lbs 2 row .5 lb Munich .5 lb Honey Malt I used 1 tab of Whirlfloc at 10...

It was a 7.5 gallon boil down to 5 gallons in the fermenter. I did not leave the hops in. So you're suggesting infection, right? I used idophor sanitizer on the bottles, bucket, tubes, filler, and whatever else. I boiled the sugar solution for 5 minutes before use. I used a wort chiller that...

Hey everybody. First post. So I've got this pale ale I brewed on 7/29/21 and bottled on 8/5/21. It's an all grain recipe with 1 oz Centennial at boil, 1 oz Cascade at 20 minutes left and 1 oz Centennial at 5 minutes left (60 minute boil). It tasted nice and fruity at first, but it has developed...