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I'll bet it had to do with using bleach. Chlorine is one of the causes of the medicinal taste. If you absolutely must use bleach for sanitation, you have to make sure you rinse it thoroughly... or better yet, wait until you can get Iodophor or Star-San.

A couple of items from Wyeastlab.com FAQs:

What is the awful taste that you get? Perhaps it's not sanitation. I would assume that if your extract brews were good, then unless you changed your sanitation habits something else may be generating the taste. Check this site for common causes to flavor issues...

First, I'm not sure how much of a difference a 58 minute versus 60 minute addition is going to make. I'd just throw all the bittering hops in at 60 minutes. Here's how I figure it: Bittering: 2.5 ounces of Tett at 4.5% and a 60 minute boil produces 50.4 IBUs. Replace with 2 ounces of...

There's absolutely no valid reason for you not to go all-grain. It's a lot easier than it seems at first. If you're even a bit reluctant, find someone who brews all-grain and go help them with a single batch. My friend helped me with one batch and by the second batch he had the basic process...

To brew or not to brew. That is the question. Whether 'tis nobler in the mind to suffer the slings and arrows of empty kegs, or to take arms against a mash tun of grain, and by infusing brew them. But seriously... If you have a friend that can follow instructions and understands the...

Since I only have a 5 gallon Gott cooler as a mash tun, I'm going to be making a 3 gallon batch of barley wine or old ale so I can fit the entire grain bill (still about 14 pounds) in one mash.

If you don't keep your house above 65 - 70 degrees in the winter you can just put the fermenter in a closet and forget about it for a couple of weeks. That's actually perfect. Just make sure to put it where the temperature doesn't fluctuate more than a couple of degrees.

I can't think of a better tribute to the life of a tree.

You can leave your Dubbel in the primary for up to a month while your other brew is in your secondary. I used to have one primary and three secondary fermenters which I would cycle through. After hearing that Jamil Zainasheff doesn't use a secondary, I turned all my secondary fermenters into...

All I have to say is, "If Jamil recommends it, I'll at least try it." Jamil = :rockin:

I'd say it's a Belgian Pale Ale. http://beeradvocate.com/beer/style/54

I like the idea, but not necessarily for a different beer per fermenter. You could mash a full batch and pull 4 gallons of wort, then using 4 different pots with a gallon in each (one per burner on most stoves) you can experiment with different boil lengths and hop additions. After boil...

I can't recalibrate mine, but it was 5 bucks cheaper.

Agreed! :mug:

Unless you're storing your beer in a well-lit room, you typically don't have to worry about the color of the glass. All of my bottles are stored in a closet which keeps them just fine since I only open the door to restock the fridge. If you have to store your beer somewhere lit, get an opaque...

I like it... you need to do a "Penguin Ice" beer. Hopefully yours would taste better than any ice beer I've had to date.

Just tell her that the smells are quite similar to a bakery. It's amazing how when you prepare someone with descriptions of the sensory input they're about to receive, they will agree with you if the smells are at least vaguely similar.

1. The beer looks fine. 2. You may have racked to secondary a little early, but it won't hurt anything. 3. Congratulations on your first brew! :mug:

You're exactly right, tubbfan.