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So it definantley tastes like cider especially at the end (not vinegary.) The more I am reading I am leaning toward temp. While brewed, transferred and bottled in the kitchen, I let it ferment in the garage. Generally the darkest and coolest place in the house, but we have had some high temps...

I know this topic is been brought up many times before in other threads and read most of them. But I wanted to post my receipe and see if you guys could lock a cause down. A little history, I brewed this receipe last winter and it turned out perfect. But this is the second time in a row I have...

Typically the aroma hops are one of the last added to the wort. I always remove mine before I transfer to the fermenter. They are usually in the wort no longer than 5-10 mins.

@janson Thats what i was affraid of. I have keg system, but its set up for commercial kegs not corny kegs. Started pouring very differently after the first one.

Speaking of clear... just opened my first bottle of home brew last night. Its awesome...but at the bottom of every bottle was sluffed off yeast, how do you prevent this from happening? It really was the only thing that kept this first batch from being perfect.