Originally Posted by -TH-
Let us know how it tastes after a few weeks in the bottle. It sounds promising. In my experience with the harsh bitter aftertaste it didn't show up until after it was carbonated. I could not detect it at all at bottling.
I am glad you posted that, because that is the exact same problem I am having. Before I recap my situation, according to the water chemistry calculator at brewersfriend.com my water profile is pale and very bitter. Now, for the summary of my agony:
Batch 1: Used bottled store brand spring water. Water tasted good. Irish Red Ale extract kit from morebeer.com, and English Ale yeast (substitution). Full boil. Two weeks in fermenter, then kegged and force carbonated. Don't remember taste out of fermenter, but tasted very bitter after carbonation. Even up to at least six months later, still very bitter. Had a very ugly lacing and foam on top of the beer. Dumped after six months.
Batch 2: Used carbon filtered tap water. Water tastes good. Scottish Ale extract kit from morebeer.com, and English Ale yeast (substitution). Full boil. Six weeks in fermenter, then kegged and forced carbonated. Tasted very sweet out of the fermenter, but after carbonating tasted very bitter. Months later, still very bitter. Very, very, very similar in taste and flavor to Irish Red beer from Batch #1 (almost indistinguishable). Had a very ugly lacing and foam on top of the beer. Dumped.
Batch 3: Used carbon filtered tap water. Water tastes good. All grain BM's SWMBO Slayer recipe, ingredients from Brewer's Warehouse. Added gypsum and table salt to correct chloride:sulphate ratio to malty, but at least some of it precipitated out since I added it to the strike kettle for mash and sparge, and there was definitely a white crusty residue left in the kettle after dumping the water into the mash tun. Four weeks in the fermenter, then crash cooled in a keg for a week, then transferred to another keg and carbonated. Tasted sweet out of the fermenter, but after a week of carbonation has same bitter flavor as Bath #1 and Batch #2.
Batch 4: Used carbon filtered tap water. Water tastes good. All grain Bavarian Hefeweizen recipe. Added gypsum and table salt to correct chloride:sulphate ratio to malty. This time I made the salt additions into the mash, and into the wort, so none of it precipitated out. Three weeks in the fermeter then kegged and force carbonated. Tasted very sweet out of the fermenter. I haven't tasted it after carbonation yet.
I just realized this post will have a certain level of suspense since everything is hinging on me tasting Batch #4. Although I was severely disappointed to find the bitter taste in Batch #3 I am hoping it is because I did the salt additions incorrectly. Since each batch had used different methods and timing, I am hoping the water is the only common theme (and although the first batch was bottled water, I am wondering/hoping that it has a similar mineral profile to my tap). Since Batch #4 was the only one where I correctly adjusted to water, I am really hoping that it comes out tasting great. I will taste it later tonight and report back with my findings.
Is anyone else finding that the bitterness comes only after carbonating?