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2

In a word, no. What you are experiencing has another cause.


1

I usually dissolve my sugar in boiling water, before adding it to the bottle or kegs for priming. I have in the past just added half a spoonful of granulated sugar directly to the bottles with no ill effects. If you are worried this may be a source of your off flavours then make a sugar syrup, and boil it for 15 min, then allow to cool with a lid on, and ...


1

If you're using malt extract, this could be "extract twang." Not all extract gives this off flavor, but some does. I suspect it mostly depends on the quality and age of the extract. It seems to be more of a problem with liquid extract than dry. I would describe the off flavor as a slight sourness in the finish, accompanied by a sort of astringent dryness. ...


3

Well its purely speculation but if the off flavor is the same across three batches, and you're sure your sanitizing process is spot on, I'd say its likely to be either your fermentation temperature, your water or a little of both. If the beers are a little fruitier than you'd expect that could be fermentation temperature. If you ambient temp is 72F you ...


4

Grats on your first brews! Sounds like yeast stress esters from possibly under pitching or lack of oxygen, maybe even autolysis if it's sitting in a primary for 3 weeks. Suggestions: Use a yeast calculator. Single pack or vials are usually only enough up to about 1.040 OG. Use a starter to grow a proper pitch or use multiple packs. Oxygenate your wort. ...



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