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Just an update to anyone who comes across this thread... I stopped cold crashing & the issue disappeared. My IPA's are tasting infinitely better. Thank you to everyone who offered their ideas! It feels great to have that one resolved! :mug:

Beersmith is an excellent tool once you get the software working with your process/equipment. It may take a couple brews to gather the information you need to input, but just take good notes and understand what your doing before relying too heavily on the calculations it so nicely provides...

Thanks olotti! It definitely can be frustrating. I will give that a try next bottling day. I have three IPA's in the fermenter right now, and I will try a few things (including your cap placing technique) to see if I can find a solution. Will report back! Thanks everyone!

Thanks for the response! The only thing I can think of to reduce my beer's oxygen exposure is to keg by beer. There is no apparent crack in my syphon. I do cold crash all my beers. I do not use O2 scavenging caps because I have heard bad things about them. I transfer into bottles by first...

Do you mean you started kegging? Or how did you eliminate o2 exposure? It just seems that if my beers are oxidizing, it would seem that everyones would oxidize. I place the carboy into my temperature regulated fermentation fridge right after pitching my yeast, never remove the bung except to...

Any idea as to possible mechanisms by which a beer could could go from looking like the beer on the left (bottle conditioned for 2 weeks) to the beer on the right (bottle conditioned for 6 weeks)... Yes, these are 2 beers from the exact same batch... & all my IPA's have ended up this way...

Thanks a lot for the help! I'll look into alternative oxygenation methods.

That might remedy the existing issue and I appreciate that. However, I am still searching for the source of the issue. Where is this coming from? I just want to ensure it will not appear in future brews.

Agreed. Most of my IPA's have come out a bit too sweet (but still at least tasted like the ingredients I used).... I have no clue from where this overpowering cotton candy/artificial sweetener/ Smarties candy flavor/aroma is coming. Initially I thought that it was just the crystal that I had...

Other descriptors I could use would be cotton candy/artificial sweetness/ super sweet artificial fruitiness... I don't believe it is oxidation, unfortunately, that would be a problem I could work on resolving. I still have no idea what it could be. Thank you for the link though!

Hello HBT, The past 2 IPA's I brewed have had a overpowering sweet/candy-like aroma & flavor (like "Smarties" candy). I have been all over the web looking for possible reasons for this, but have found nothing... One was 95% 2-row (1.8L), 5% Crystal (40L) & all Cascade hops... The other 90%...

Does anyone have any ideas?? I'd really like to get something to try before my next brewday & before this thread gets buried . Thanks!

Thank you. I don't have any aeration devices, but I do vigorously shake the carboy for a minute or so before pitching. One has aged a month and the aroma/flavor persists (which I know is not long, but this should not be in the beer in the first place). The other has just carbed up, but had...

Hello HBT, The past 2 IPA's I brewed have had a overpowering sweet/candy-like aroma & flavor (like "Smarties" candy). I have been all over the web looking for possible reasons for this, but have found nothing... One was 95% 2-row (1.8L), 5% Crystal (40L) & all Cascade hops... The other 90%...

Great, I'll be sure to check on the production dates and crack the seal slightly to avoid that haha. Cheers!

I brew with a 3 gallon pot, but I think you'll be fine with a 2 gallon. Preboil volume for me is about 1.45gal. Just watch it like a hawk for a boil over during the hot break and you should be fine.

I searched for a while for an answer to this question, but could not locate it so sorry if this has already been answered... I brew one gallon batches every week and have been using about a 1/3 of a dry yeast pack each time, rehydrated. However, I want to try a few liquid yeasts. Mr. Malty...

You are right, absolutely beer quality is my number one concern. That is all I want to do is make good beer. If in the process I could avoid spending money on extra grains batch after batch to accommodate a low mash efficiency that would be ideal. However, if BIAB is able to yield a mash...

I am planning to start AG brewing soon. I am therefore in the process of researching and purchasing new equipment. I have read "How to Brew" and done research on mashing/lautering methods, but have not come across much information on the subject when it comes to brewing 1 gallon batches, which...