Clean Fermentation
- Thread starter nstnate
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I would doubt that water or hard water would cause a 'harshness' in the back of your throat, likely something else. If it was so clean that you tasted the water, I doubt that you would have beer. Are we talking about mineral/metallic flavors? If so, it could indeed be water, old hops, equipment/process. Tannins from too much sparging could also cause a harsh taste, I suppose.
I don't get a husky taste at all. Maybe mineral, it just leaves the back of your throat dry after a drink.
Ferment too hot and you can get a harsh alcohol taste.
Old tinned LME can give a metallic taste.
Yes, if you have a distinct taste in your water, it may very well carry through to the finished product. If the taste is from something that the yeast don't react with, it will not change.
Old tinned LME can give a metallic taste.
Yes, if you have a distinct taste in your water, it may very well carry through to the finished product. If the taste is from something that the yeast don't react with, it will not change.
BridgeBrew
Well-Known Member
You will probably have to list your recipe and salts added plus your fermentation temps for us to give you better feedback.
BridgeBrew
Well-Known Member
Well i am new to adding salt to my water profile, but when i plug your salts in it seems to me your sulfite/chloride ratio is accentuating the bitterness in the beer. Dont take this as gospel, i am very new to this. Hopefully someone else can chime in and give some advise.
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