Hi all,
I've been doing partial mash for 2 years now and just started AG beers.
I put my water in the kettle, bring up to temp(72degrees C), and grains - stirring well to avoid dry pockets and leave for 90mins(67degrees C). I then sparge with water(75-80degrees C) until SG=1005.
Then I boil this up adding hope etc when needed. It is fermented for roughly 1 week, then put into secondary fermenter for 1 month, then bottled for 1-2 months. There seems to be chemically aftertaste which gets you in the back in the throat after you swallow...... any ideas guys?
I've been doing partial mash for 2 years now and just started AG beers.
I put my water in the kettle, bring up to temp(72degrees C), and grains - stirring well to avoid dry pockets and leave for 90mins(67degrees C). I then sparge with water(75-80degrees C) until SG=1005.
Then I boil this up adding hope etc when needed. It is fermented for roughly 1 week, then put into secondary fermenter for 1 month, then bottled for 1-2 months. There seems to be chemically aftertaste which gets you in the back in the throat after you swallow...... any ideas guys?