I treat my water with Epsom, Calcium Chloride and Gypsum every single batch and my beer have come out wonderful. I do this because my water lacks certain minerals (RO system).
When I started brewing in my new house, the first 5 batches all had that weird flavor. Because I have an RO system throughout the house, I sent my water into Ward Laboratories and have been adding calcium chloride, epsom salt and gypsum ever since. All beers have normal, great taste now. Money...
I bring my strike water up to 160 before dropping the bag of grains in. Give it a good stir and either set your 1v to desired mash temp (auto) or go to manual mode and set it for around 22%. It will generally hold it very close, but again, that's only at the temp probe. Give it an occasional...
I have that setup with absolutely no issues. Give it a stir every now and then or recirculate and there will be no temperature issues, when holding at mash temp for 60+ minutes.
I have the SS Brewtech 1v and a Brew Bag and it sits directly on the element during the entire mash in/out process. I have done about 12 batches this way and absolutely no signs of scorching on the bag. :drunk:
I'm sure they are fine bags, but that being said, I absolutely love my Brew Bag. It's very sturdy with the 4 nylon straps that support and hold it. I'm not saying it's better, but its been awesome for the 12 brews I've done in it. Absolutely no signs of wear or scorching from my electric...
All things point to your water. I was unhappy with a few beers that I brewed, either 3 kettle or BIAB. I was always getting some weird flavor on the back of my tongue and I hated it.
After searching many threads, I narrowed it down to my water. It was too pure. I have a whole house RO water...