My first two all grain batches were awful!! They tasted grainy and like cardboard. That was two yeas ago. I attributed them to the crappy city water and have been using bottled water and a ph stabilizer ever since with no problems. I also have not used flaked corn since those first batches. Last month I brewed a lager with flaked corn and now it has the same taste!!
Is there something that I need to do different with the corn before or during the mash? I do a simple batch sparge with a protein rest at the beginning. Any help would be greatly appreciated.
Is there something that I need to do different with the corn before or during the mash? I do a simple batch sparge with a protein rest at the beginning. Any help would be greatly appreciated.