GroovePuppy
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Switched to AG using the stovetop method a few brews back. I also started using John Palmers spreadsheet to calculate mineral additions to get my residual alkalinity dialed in for each brew. The trouble is I just realized I've been using the numbers from my local water report then taking the water from a refrigerator filter.
So my first two batches turned out fine but they were slightly bitter/hoppy brews anyway so the sulphate/chloride balance being higher on the sulphate side probably didn't matter too much. Just tried a Nut Brown though and it tastes like it was made with sparkling mineral water, you know the kind of salty taste you get. Maybe it's still green after three weeks in the bottle. The flavor is generally OK but I think the excess sulphate to chloride may have screwed with it.
John Palmers "Is my beer ruined" chapter doesn't list anything that would explain it. Any opinions?
Edit: BTW, my Sodium is 11ppm. http://www.ci.windsor.ca.us/DocumentView.asp?DID=961
So my first two batches turned out fine but they were slightly bitter/hoppy brews anyway so the sulphate/chloride balance being higher on the sulphate side probably didn't matter too much. Just tried a Nut Brown though and it tastes like it was made with sparkling mineral water, you know the kind of salty taste you get. Maybe it's still green after three weeks in the bottle. The flavor is generally OK but I think the excess sulphate to chloride may have screwed with it.
John Palmers "Is my beer ruined" chapter doesn't list anything that would explain it. Any opinions?
Edit: BTW, my Sodium is 11ppm. http://www.ci.windsor.ca.us/DocumentView.asp?DID=961