I've been away for a while but glad to be back here. My latest brew was a chocolate and although it was slightly different from my first (which was great) I fermented in a glass carboy rather than a plastic fermenter. It was in the carboy 4 weeks, no exposure to sunlight but has some notable off flavors (I can't spell chloing?). In fact I can't even detect alcohol via my usual method . So I'm curious if there is something about using a carboy as a primary that causes off flavors if left in there too long. This is the first time I've been using the glass carboys as primarys and my brewing buddy who uses them more often says he normally re-racks. I've not had to in the past using plastic. Anyone have opinions or facts about this?