Recent content by Eric Wann

Replying as part of the official entry!

Ill give that a try, and maybe a new water source next time and see what results I end up with

I am using five star saniclean, and pbw respectively. I am cleaning everything that would come into contact with the beer very thoroughly. Hoses are one year old now. Brew pot is stainless steel. The seal on the brew bucket is annoyingly strong and the airlock is snug, and bubbles well...

All brews except one have used LME from the same place, none of which were passed expiration

Using a 7.5 gallon plastic bucket fermenter this time around. Though I have used glass carboys with the same result to taste. I am botting with an auto-siphon. I siphon the beer into a bottling bucket with the priming sugar, then siphon into bottles from there. When transferring to the bottling...

That makes sense to me. Ill try a distilled water source next time and see where I end up

Thats a terrific question. I do not treat my water with anything prior to the brew. I always use these gallon jugs of crystal geyser water for both brew and fermentation water.

I agree that since the weird flavor has been so distinct and present in several batches that it seems more likely to be a process rather than ingredient. I have not made a recipe with ALL LME. and coultn tell you the specific ratio of LME v. DME in the previous batches. but they are all from...

Always made with both LME & DME

I have taken great care each brew day to avoid everything outlined above. But I do not disagree that it taste like I have made an error during this step in some way. Truly every beer I have made has had the same strange flavor once complete so even though I have used wildly different ingredients...

Batch size: 5 gal Fermenter: 7 gallon plastic ferm bucket Temperature range: 68-76. Avg. 70 (just room temp ferm) Beer Style: Imperial stout. (though it finished @ 6%) 1.072 - 1.026 Yeast: wyeast 1028, London Ale 3 weeks Primary 2 weeks bottle condition Tasted Friday 2/12 (exactly 2 weeks...

So I have made about 6 or 7 homebrews now and I have found that all of them, regardless or recipe, malts, hops, or yeast, all have one thing in common. It is a very distinct flavor in the background that taste almost papery. I have only done extract brewing, and after fermentation, I do a 2 week...

Awesome. That all makes perfect sense! It is definitely above my ability with the current setup, but I understand what you are doing. This is great info. Really appreciate it!

So about 2 months total until you are ready to drink. Copy. Were you cold crashing during primary?

Great. I'll keep a close watch for the first 10 days then see where I am at with the airlock.