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I did the star san/oxy clean mix. I'll report back.

Not so sure. When this happened to my berlinner weisse (kegged and under cO2) it happened within a day or so

I had the exact same issue. https://www.homebrewtalk.com/f127/mysterious-tainted-beer-change-flavor-color-soured-beer-secondary-400456/ It's actually happened to me twice. First time was a batch of no-boil Berliner Weisse. I split the batch with my buddy. His was perfectly fine. Mine...

Our first batch was quite strange. Mostly because we added the cucumber during the last 5 minutes of the boil. It ended up tasting like great grandma's cooked slaw or something. Cooked veggie taste, not so good. This time around we made an extract with vodka. The cuke vodka tastes...

So I found out the problem. The old thermometer were were using was reading about 40-50 degrees hot. Whoops.

That is certainly helpful. I've read that anywhere between 1.25 and 2 quarts per lb should be suitable. I was using English Pale malt...which, at the high end, would have put me a gallon over... I'm not sure the thermometers we've been using are the greatest. We're going to invest in a...

Yeah, I remembered the iodine test a bit too late. Such is life... I stirred everything quite well...I took my samples from the bottom with a thief, so that shouldn't have been an issue. I'll talk to the homebrew store people who crushed the grain... I did taste the grains afterwards...

Hello all, I just attempted my first all grain (and likewise, this is my first post). I was doing an English Pale Ale, and it called for 9 lbs of grain... We got our water up to around 165, and mashed for an hour (the water temp settled to about 156). We used roughly 5.5 gal of water...