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Old 10-09-2012, 08:09 PM   #91
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I think the mystery lies in the elemental makeup of the extract producers water. If they use a more alkaline water or one high in sodium and the brewer doesn't know this, then the brewer might unnecessarily add more of this element to his RO water while trying to create a profile.



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Old 10-09-2012, 08:17 PM   #92
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Quote:
Originally Posted by helibrewer View Post
I think the mystery lies in the elemental makeup of the extract producers water. If they use a more alkaline water or one high in sodium and the brewer doesn't know this, then the brewer might unnecessarily add more of this element to his RO water while trying to create a profile.
Thanks,

If I ever do another extract only kit I think I'll use distilled or R/O water since my tapwater is very hard.

bosco


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Old 02-26-2013, 01:12 AM   #93
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I've used distilled water in all of my Extract brews, and this flavor pops up in all of them. I've tried steeping grans in 1 gal in a pot and other things trying to nail down the cause. My All-Grain brews turn out fine, using untested town water. My extracts are ALWAYS brewed with distilled.

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Old 02-26-2013, 01:54 AM   #94
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I think all of my extract brews have had this....I'm going with distiller water from now on

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Old 02-26-2013, 10:42 AM   #95
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I just racked an imperial CDA, and the flavor was really pronounced.

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Old 02-26-2013, 04:34 PM   #96
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For this to be more scientific effort, you really should address what other factors contribute to the claimed bitterness. Without identifying and eliminating those variables in your tests, your results can never be conclusive.

no disrespect intended, but just jumping into the deep end doesn't always teach you how to properly swim.

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Old 02-26-2013, 07:41 PM   #97
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I often have this "twang" taste, too. Next batch I am going to use all RO water. My question is: when steeping grains, should I add some DME to the RO water that I am steeping in?
thanks!



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