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Old 04-15-2012, 05:36 AM   #21
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Its not DMS or any "normal" off flavor, I've had the butterscotch taste in beers (Upland Pale Ale) and my dads homebrew had the green apple taste once, I've expeirenced off flavors from other brews and this is nothing I've ever had

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Old 04-15-2012, 05:39 AM   #22
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Its not DMS or any "normal" off flavor, I've had the butterscotch taste in beers (Upland Pale Ale) and my dads homebrew had the green apple taste once, I've expeirenced off flavors from other brews and this is nothing I've ever had
Ever had to take Epsom salt as a laxative? Does it taste like that? Or is it a sharp piercing bitterness?

EDIT did you treat any extra sparge water with acid or did you use more acid then you intended? I just screwed up a wheat because I decided to try and tart it up by using a ml of lactic acid in it and I can taste it in the end product very clearly.
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Old 04-15-2012, 05:40 AM   #23
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Originally Posted by KuntzBrewing
Its not DMS or any "normal" off flavor, I've had the butterscotch taste in beers (Upland Pale Ale) and my dads homebrew had the green apple taste once, I've expeirenced off flavors from other brews and this is nothing I've ever had
Dms is more like creamed corn or vegetable'ish.
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Old 04-15-2012, 05:42 AM   #24
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Dms is more like creamed corn or vegetable'ish.
Think Heineken burp.
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Old 04-15-2012, 06:11 AM   #25
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Not a corn flavor or anything, and I don't use any acid, also don't measure pH . But my estimated mash ph based off of salt calculations is 5.6

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Old 04-15-2012, 11:40 AM   #26
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First off adding salts won't improve the taste of your IPA's. You do want your calcium to be between 100-250 ppm. So I believe your problem is the salts.

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Old 04-15-2012, 03:24 PM   #27
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Ok so I added 20g CaSO4 and 7g MgSO4 to 4.5 gallons in my mash plus 6 gal distilled water in the sparge. The 4.5 gallons was tap water with. 79ppm cal, 25ppm Mg, 19.3 Na, 57 Cl and 51 SO4
Don't know if it could be what's making you sick, but those are huge salt additions. I add way less than that to ro water.
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Old 04-15-2012, 03:33 PM   #28
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If your first one was good but just didn't have any head and chill haze, perhaps if we knew your recipe and mashing schedule we can narrow down your problem. As far as the water goes you only need to get that calcium up.

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Old 04-15-2012, 08:19 PM   #29
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It sounds like your base water is somewhat like mine. My darker amber beers and stouts are great with it, but my pale ales have a funny taste to them.

After much reading, the solution i came to try and brew with RO, and that fixed it. Now, after some experimenting and even more reading about water chemistry, I found that diluting the water with about 50% RO water fixes the off taste.

Can't really comment on why you're sick though. My guess is that it's probably the Epsom Salt. Its a laxative, and if your water actually is similar to mine, you're using like a bajillion times more Epsom Salts than i do.

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Old 05-29-2012, 05:54 AM   #30
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Ok I never dumped this batch, kept all the bottles and I'm just now starting to try them. The mysterious dominating off flavor is no longer dominate. Smells like an ipa and taste pretty good. No sickness from it either. I'm possitive the early bottles made me sick but what could have changed that now it doesn't? I know I couldn't pinpoint the flavor but I'm thinking maybe an extereme minerally bitterness could be close to describing it. Like too much minerals obviously. But now its subdued and tastes fine. Still slightly in the taste but no where near as bad and the hops are shining thru now. Can young beer have anything in it to make you sick? Like things yeast clean up with conditioning? This batch was not infected

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