I can't understand where the horrendous flavor in my beer is coming from. I don't know if it's sanitation or something in my process. It's a mix of bad hop flavor, medicinal, and metallic. I've reread chapter 21 of Palmer's book and it sounds most like a chlorine or metal problem with an outside chance of acetabacteria.
It doesn't matter if it's extract or all grain. I brew in my garage and just switched from an aluminum to stainless kettle. I wash my immersion chiller before dunking it in the boil kettle for at least 20 minutes to boil anything that could be touching it. I StarSan anything that will touch the beer including thermometers, tubing, and the outside of the yeast pack.
I had to empty it this time from kettle to carboy via a funnel so it's possible that some airborne contamination was picked up this time but that can't be the case in the last 5 or so batches I've made. I built an aluminum foil hood over the kettle that has been soaked in starsan so that nothing than call in the kettle.
I don't use bleach- starsan all the way.
This last batch had completely new ingredients because I was worried it was my hops.
This is why I quit brewing a year ago and was reluctant to start again.
Any ideas are greatly appreciated and if there is someone in the Puget Sound region (evan
) who would be willing to watch the process and give assistance I'd be very grateful.