No. The boil went well. No burning. The local brew shop mentioned fermenting temps. I remember thinking they may have been too cold but the shop said they might have been too warm. The thermometer outside the carboy ranged from 60-64.
Lets go with the Dead Ringer since I’ve brewed it a few times. What yeast did you use? What was the temperature of the fermenting wort, not the ambient air temperature? How long did you primary before dry hopping? How long did you dry hop? What temperature did you bottle condition at and for how long? What was the water used for brewing?
These were extract brews, so pH changes due to ion concentrations isn’t an issue. That said, it could be that the beers are bitter because they’re just too young. With my extract brews this faded after about one month of bottle conditioning, and was completely gone by no longer than three months in the bottle.
Oops :oops: [/quote]
This isn’t necessarily true. Stepping grains are still subjected to pH. Although its extract its made with water ions already in it. If you use a water source with a particular high content of an ion it gets added to the total sum. Therefore this couls cause an off flavor. He’s using well water which is mor subject to this as there is no treatment.
I have very hard water and struggled with my lighter extract beers when I started. Didn’t know anything about water chemistry back then but looking back at which beers turned out better than others I’m nearly certain it was my hard water. Treating for chlorine certainly has helped some of the issues I had back then too.
Using RO water for now is a great first step to isolate what could be causing the off flavor.