joetothemo
Well-Known Member
Hello All
I am hoping for some help deciphering my water report.
My IPAs and APAs always seem to lack the brightness of the commercial examples. Ambers always seem to taste bang-on for the category.
I brew all-grain using a cooler for a single-infusion, batch sparge process. But this was even an issue in my extract/partial mash days.
BJCP judges have described my hops flavor as tasting "Old" or "Possibly masked." This despite my using fresh hops straight from the distributor (I live in OR, they are super fresh) and fermenting in the mid-low 60's with WLP-001 (or US-05). 2-3 weeks in primary, 3+ weeks in bottles.
This is leading me to checking out my water chemistry...
The report is here, but I have no skill at deciphering any of this. Can someone please help me determine if I should be looking at the water for this particular issue?
Thanks
Joe
http://www.beavertonoregon.gov/archives/37/2010 Beaverton CCR.pdf
I am hoping for some help deciphering my water report.
My IPAs and APAs always seem to lack the brightness of the commercial examples. Ambers always seem to taste bang-on for the category.
I brew all-grain using a cooler for a single-infusion, batch sparge process. But this was even an issue in my extract/partial mash days.
BJCP judges have described my hops flavor as tasting "Old" or "Possibly masked." This despite my using fresh hops straight from the distributor (I live in OR, they are super fresh) and fermenting in the mid-low 60's with WLP-001 (or US-05). 2-3 weeks in primary, 3+ weeks in bottles.
This is leading me to checking out my water chemistry...
The report is here, but I have no skill at deciphering any of this. Can someone please help me determine if I should be looking at the water for this particular issue?
Thanks
Joe
http://www.beavertonoregon.gov/archives/37/2010 Beaverton CCR.pdf