Judochop
Well-Known Member
Just started brewing here in my new location, and all of my beers are turning out astringent. My first was a British IPA, and my second was a Foreign Extra stout. Astringency was noted in the first, but overpowering in the second. Its undrinkable.
- My crush is being performed by my local HB shop, so I think I can trust them.
- I really dont think theres any way Im sparging at temperatures too high. Even though Ive got my sparge water @ 180, I can see my mash drop in temp from 155 on down. So maybe just at the surface Im extracting tannins, but I cant think that makes the difference that Im tasting.
So is it my water? My HB shop guy thought maybe chlorine. How much chlorine is too much?
As a reference to anyone else in the Libertyville area, this is the info I got from the station:
Alkalinity (as CaCO3) .95-108 ppm
Calcium 35.0 ppm
Chloride 13.0 ppm
Hardness (as CaCO3) ..110-140 ppm
Iron <50 pp billion
Magnesium ...11.0 ppm
pH ...7.8-7.9
Sodium ..10.0 ppm
Sulfate 25.0 ppm (or as low as 10 ppm)
Free Chlorine .0.671.02 mg/L
- My crush is being performed by my local HB shop, so I think I can trust them.
- I really dont think theres any way Im sparging at temperatures too high. Even though Ive got my sparge water @ 180, I can see my mash drop in temp from 155 on down. So maybe just at the surface Im extracting tannins, but I cant think that makes the difference that Im tasting.
So is it my water? My HB shop guy thought maybe chlorine. How much chlorine is too much?
As a reference to anyone else in the Libertyville area, this is the info I got from the station:
Alkalinity (as CaCO3) .95-108 ppm
Calcium 35.0 ppm
Chloride 13.0 ppm
Hardness (as CaCO3) ..110-140 ppm
Iron <50 pp billion
Magnesium ...11.0 ppm
pH ...7.8-7.9
Sodium ..10.0 ppm
Sulfate 25.0 ppm (or as low as 10 ppm)
Free Chlorine .0.671.02 mg/L