agroff383
Well-Known Member
For some reason my first 7 brews I added 1 tsp of gypsum in an effort to make sure I had correct mineral content I guess? Once again info I got from a book and just did it for the sake of adding the gypsum. Today I made an Irish Red and did not add gypsum. But then I read on here in a post that perhaps sometimes there is too many minerals already included in brewing water AND in the extract, and that would cause off flavors? I have brewed with liquid extract exclusively, all from online suppliers except my last brew, an IPA.
For example I am drinking a cream ale that I bottled on 7-12-09. It is good but it just has this forceful off flavor and I can't put my finger on it.
I met a member on here, stevea1210, one of my first brews, an Irish Red, and he noticed that this flavor, I guess it is a twang, got less apparent as the beer warmed up. Like it is more obvious when it is cold.
So I would like some help, because I seem to have this flavor with all of my brews, but my Red Ale used Nottingham and the cream ale used US05. Sorry I know I am rambling but I know I am being patient, I mean this Cream Ale is all but 2 months in the bottle!
For example I am drinking a cream ale that I bottled on 7-12-09. It is good but it just has this forceful off flavor and I can't put my finger on it.
I met a member on here, stevea1210, one of my first brews, an Irish Red, and he noticed that this flavor, I guess it is a twang, got less apparent as the beer warmed up. Like it is more obvious when it is cold.
So I would like some help, because I seem to have this flavor with all of my brews, but my Red Ale used Nottingham and the cream ale used US05. Sorry I know I am rambling but I know I am being patient, I mean this Cream Ale is all but 2 months in the bottle!