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the_wickster · 10-09-2009, 02:26 PM

I'm getting really frustrated lately every time I brew a light colored beer. With the exception of a hefe (which have been turning out pretty good) all my light beers that are lightly hopped have the same flavor. Anything with an SRM over 7-10 turns out superb.

Doesn't matter weather I use pilsner malt or basic 2-row for the base. They all seem to have a DMS type of flavor that dominates. I do 90 min boils and my IC cools really fast. They seem really thin with no head retention.

I do have very hard well water with out of sight alkalinity. But I've been using 5.2 PH buffer and conversion goes well. FGs have been what I expect. I've been using multiple generations of Wyeast 1007 for the majority of my beer styles. So maybe its mutated/infected. But that yeast (with a pilsner malt base) made an awesome american amber ale.

Where should I start looking to make a change? I'm going to start with some fresh yeast. Should I look into buying some bottled water? If so any particular suggestions as to where?

**IrregularPulse** · 10-09-2009, 02:28 PM

Could be water profile. 5.2 buffer only alters the PH not the mineral content of the water.

**Bobby_M** · 10-09-2009, 02:57 PM

Start with all distilled or RO water or at least some percentage but you should start by getting your water tested.

the_wickster · 10-09-2009, 03:04 PM

I have had it tested. Its super hard and bicarbonates are really high. RA is very high. Next to none SO4. I don't have the detailed results handy right now. I do add gypsum for my hoppier beers.

How much does water profile affect flavor vs mash PH? Beyond the CL / SO4 ratio.

**mmb** · 10-09-2009, 03:11 PM

Quote:

Originally Posted by the_wickster

How much does water profile affect flavor vs mash PH? Beyond the CL / SO4 ratio.

Well, depending on ABV, beer is only about 92% - 96% water.

Seriously, I've found that it makes a huge difference. I'll cut 50/50 well water/ RO when doing a light pils based beer...