Although water seems to be the most likely culprit, I think oxidation is still a possibility. Even opening the fermenter too much could be a problem. It would be a good idea to review your process, especially racking and bottling, to be sure you're minimizing oxygen after fermentation. This can be done along with your quest for better water.
Strange taste in all my beers. What am I doing wrong?
- Thread starter tiredofbuyingbeer
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