So my latest batch of stout, a recipe I have been using for three years, tastes like band-aid and it does not seem to be going away through lagering. What changed?
I have a new cooling system for my stainless fermenter and the brew was kept at 67F for a week-long ferment. I let it rise to room temp another week and then kegged and cold-crashed while carbonating. This was the first beer I was able to give this temperature controlled environment to, but as this process is what most brewers are shooting for, I don't see how this change could be at fault.
Then there is this: I bought a new water filter for my canister system, but the hardware store didn't have the simple activated charcoal one. So I bought the $40 Culligan high-end version, which says it lowers Chlorine/Chloramine, but really doesn't give good information on their website at all.
I plan to brew tomorrow, and I will use a K-Meta tab in the water, but could it be this filter just sucks compared to the $15 Home Depot activated charcoal version?
Any helps most appreciated!
Reevesie
I have a new cooling system for my stainless fermenter and the brew was kept at 67F for a week-long ferment. I let it rise to room temp another week and then kegged and cold-crashed while carbonating. This was the first beer I was able to give this temperature controlled environment to, but as this process is what most brewers are shooting for, I don't see how this change could be at fault.
Then there is this: I bought a new water filter for my canister system, but the hardware store didn't have the simple activated charcoal one. So I bought the $40 Culligan high-end version, which says it lowers Chlorine/Chloramine, but really doesn't give good information on their website at all.
I plan to brew tomorrow, and I will use a K-Meta tab in the water, but could it be this filter just sucks compared to the $15 Home Depot activated charcoal version?
Any helps most appreciated!
Reevesie