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i shall! thanks again!

thank you! all of these inputs are very helpful!

what about using RO water for my boil/sparge? i honestly just eyeball it, i don't use the whole packet of dry yeast, maybe about 1/3 or so. at what point in the process is it important to be careful how your wort is pouring into a vessel? (to prevent oxidation) is that when i'm transferring...

yes i meant i always rehydrate the yeast. i don't make starters, i simply gather some boiling wort, chill it to a pitching temp, and then add yeast. i'm thinking it's a timing issue, meaning i should be waiting longer to bottle, but then it makes me this whole 2 week thing. i realize times...

thanks for the reply. how can i be sure i have healthy yeast. i typically do starters, i aerate the wort throughly. i've been told before that it's more than likely a green issue, so then i assume two weeks in primary is not enough time.

hello everyone, kinda new to posting, although i have come to this forum a lot for help. i've been brewing 1 gallon batches for a while now, and for some reason, almost every batch has had a yeast flavor, regardless of the strain of yeast i have used and regardless of the style. it's always come...