By far the largest factor in many home beers that end up with off flavor is introduction of contaminants. Your best protection against this is ensuring absolutely anything that comes in contact with your wort is sanitized. There are several products out there you can use to achieve this, I use iodophor. It is cheap and effective, but does require thorough rinsing or will impart it's own off flavors. Your batch is most susceptible to contamination right after the boil. Once the yeast starts producing alcohol, the risk diminishes, but precautions must be taken. You do not want to spoil your hard work!
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| Iodine solution sanitizes thermometer |
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| sterilizing the fermentor and other tools |
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