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Old 02-13-2013, 08:54 PM   #21
scottyg354
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My cream ale is clear as we speak. Also, my wheat beer really isn't clear but it has the same taste as my cream ale.

Should I be testing and adjusting pH? What level is good for brewing?

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Old 02-13-2013, 09:21 PM   #22
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Most people will try to get their mash in the 5.2 to 5.6 range. A lot if people use various salts to bring the ph in the right range. It all depends on be water profile and what's in the mash so it's different every time. There is a lot that goes into it that I don fully understand (just yet), but I know you can get off flavors from too high or too low of a ph in the mash. Might be something to look into.

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Old 02-13-2013, 09:37 PM   #23
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I had a Belgian Triple and Dubbel turn out very grainy. I'm not 100% positive of what the cause was. But for those two batches I might have over crushed the grain. I do remeber around the time I made those running my drill at full speed to crush the grains. Since then I bought a VSR drill and only run it at slow speed. The grainy taste has not returned.

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Old 02-13-2013, 09:43 PM   #24
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Yeah, I'm guessing water - if the same flavor is showing up in 3 beers, you have to start looking for common factors. Are you using tap water, and do you have a water report for your local water company? Have you tried using store-bought spring water or starting from distilled and building it up?

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Old 02-13-2013, 11:45 PM   #25
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Ive been buying water from the same company. I am going to switch brands this weekend when I do my saison.

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Secondary: Saison Brett

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Old 02-13-2013, 11:46 PM   #26
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Quote:
Originally Posted by scottyg354
Ive been buying water from the same company. I am going to switch brands this weekend when I do my saison.
There were no off flavors with their water when I was extract brewing.
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On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy
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Old 02-14-2013, 12:09 AM   #27
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This could be a sparge issue... What temperature is the sparge water? I shoot for about 170 degrees.

You could also be over-sparging. Try to stop the sparge when the mash runnings reach 1.010. Keep in mind to adjust the gravity reading for hot wort.

Another thing could be the type of grain you are using, maybe switch grains....

Yeast could also create these flavors, but you probably used the same yeast when you brewed extract...

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Old 02-14-2013, 12:51 AM   #28
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Dunno if it's just me but I shoot for 190 degrees for my sparge water. Tannin extraction only really becomes a problem with too high if a mash ph, not temperature.

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Old 02-14-2013, 01:18 AM   #29
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I am thinking it might be sparge related. Maybe I should do a BIAB with the saison and see if I notice a difference. I was thinking of actually buying a sparge arm.

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Milk is for babies. When you grow up you have to drink beer.

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On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy
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Old 02-14-2013, 01:27 AM   #30
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Quote:
Originally Posted by Klickmania View Post
Tannin extraction only really becomes a problem with too high if a mash ph, not temperature.
I always thought it was both..... I usually sit around 170-180 and have no problems..... Wow glad to hear that though, maybe now I won't worry so much.....
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