Hello All,
I've been brewing for about 2 years now and have made about 10 beers. Every beer I've made (wheather extract or all grain) have all had a consistent after taste that you don't find in craft beer. I wish I could describe it but I can't. To me it taste like "homebrew after taste." I've taken the following into account. Am I missing anything?
1) Water chemistry is good. My Chicago tap water just needs to be treated with a campden tablet.
2) My mash temps are always on point and I've never had a stuck sparge
3) I can usually get to just about a rolling boil. Usually 210 is as high as I can get
4) I ensure the proper amount of yeast cells are pitched (I use starters for liquid yeast) I always Aerate my wort before pitching
5) I have the ability to completely control my fermentation. I usually ferment at 66 for regular Ales. I increase the temp for a few degrees as the weeks progress
6) I normally transfer to secondary and then cold crash for 4 days
7) I bottle for 2 weeks. From pitching yeast to drinking is usually 6 weeks.
I've been brewing for about 2 years now and have made about 10 beers. Every beer I've made (wheather extract or all grain) have all had a consistent after taste that you don't find in craft beer. I wish I could describe it but I can't. To me it taste like "homebrew after taste." I've taken the following into account. Am I missing anything?
1) Water chemistry is good. My Chicago tap water just needs to be treated with a campden tablet.
2) My mash temps are always on point and I've never had a stuck sparge
3) I can usually get to just about a rolling boil. Usually 210 is as high as I can get
4) I ensure the proper amount of yeast cells are pitched (I use starters for liquid yeast) I always Aerate my wort before pitching
5) I have the ability to completely control my fermentation. I usually ferment at 66 for regular Ales. I increase the temp for a few degrees as the weeks progress
6) I normally transfer to secondary and then cold crash for 4 days
7) I bottle for 2 weeks. From pitching yeast to drinking is usually 6 weeks.