shawnjacobs
Apprentice
I've made over 30 5 gallon batches from light ales to porters. The few that I've made that I did not care for all had the same off flavor to them. They had a faint copper like flavor. I think my sanitation is pretty good. I feel that I would attribute the tast to high fermentation temp. Sometimes I've had to deal with mid to upper 70s. Thoughts?