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I use a bucket for primary and carboy for secondary. This last batch I used a brand new bucket for primary, so no crack in the lid.

This last one was 5 total weeks (3 and 2). 70-75 is the ambient closet temp. I've been doing this for 5 years and have even done 1 week and 1 week a few times, never having had this problem. Now six straight batches, most of which are 3-4 weeks each, and they are all bad. I hope you are right...

I use Star San.

I stated that my lager that I brewed was temperature controlled in my chest freezer and other batches have been in my indoor closet at between 70 and perhaps 75 degrees during the summer months. So, one batch in the freezer, five in the closet.

Bringing this back up because I've had a chance to brew another batch with changes that were suggested in the thread. My wife and I felt the green apple taste was most accurate. Another batch that had been fermenting at the time has since finished and it had the same issue, so that made 5 in a...

Thanks, I will definitely do both of these. My tubing has started to go off-color. Although I sanitize it thoroughly, I've definitely been meaning to replace it.

I clean my lines and faucet every two or three kegs. As far as the dip tube, I could transfer to my other keg and see if it is any different.

Thanks, gang. I just ran out of CO2 so won't be able to more precisely pinpoint the taste until I reload tomorrow. I've brewed many batches using the same process and similar kits, so I think I can safely rule them out as culprits. The lager that was terrible was temperature-controlled in my...

I have had a terrible after taste on the last 4 batches I have brewed. It was so bad on a lager that I had to dump it. The other batches have been bad but drinkable, and the latest (Octoberfest lager) is also very bad. My others were an IPA and a stout which were not as bad probably because it...