bearcamp
Active Member
Been brewing for a bit over a year and there is a strange taste of excess bitterness in my beer. At first I thought I was using to much bitterning hops but that is not the case. I feel my sanitation is up to par. I want to improve the taste and started researching the water profile
I've been using tap water and brewing extract 1/2 boil partial mash and/or steeping grain. Hoping to move to full boil all grain in the next few months.
Here is my water report from water one.
Starting Water (ppm):
Ca: 73
Mg: 60
Na: 52
Cl: 55
SO4: 124
HCO3: 60
I've downloaded the EZ water adjustment calculator and it states my residual alkalinity is negative 27 and my chloride to sulfate is .44
I watch Bobby_M videos and have some idea on how to work this spreadsheet but if anyone can help w/ water adjustments for a balanced to malty beer would be appreciated.
Planing on brewing a southern English ale next.
Thanks everyone!
I've been using tap water and brewing extract 1/2 boil partial mash and/or steeping grain. Hoping to move to full boil all grain in the next few months.
Here is my water report from water one.
Starting Water (ppm):
Ca: 73
Mg: 60
Na: 52
Cl: 55
SO4: 124
HCO3: 60
I've downloaded the EZ water adjustment calculator and it states my residual alkalinity is negative 27 and my chloride to sulfate is .44
I watch Bobby_M videos and have some idea on how to work this spreadsheet but if anyone can help w/ water adjustments for a balanced to malty beer would be appreciated.
Planing on brewing a southern English ale next.
Thanks everyone!