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What water do you use for your bocks?

^^^what he said and how did the melanoiden compare to the decoctions?

Making a starter is easy enough. However, Mr Malty did say one packet of dry was enough for that brew. Any chance my wooden mash spoon that also stirs cooling wort could contribute something causing this flavor? I'm at a loss as to how oxidation could have occurred at all on the last brew.

Thanks for the quick reply. No starters, Wyeast packs and the Octoberfast was Safale-04 rehydrated and pitched. I always get bubbles within 24hrs. Temps were monitored with thermometer probe stuck through the lid. Fermentor temps were controlled with an ice bath. I aerate and pitch yeast at 65*.

First time poster, long time lurker. I wonder if you all can tell me if an infection can make a beer taste sherry-like. I know that it normally means HSA but for my last batch, I made absolutely certain there was no HSA. My LHBS guy described it as "tart, sweet and alcoholic" and diagnosed high...