JeffoC6
Well-Known Member
I have another thread currently on the beginning forum, but I have a feeling my answers my lie in this forum.
I started brewing 1 Gallon All Grain batches back in February 2012. I have my process down and pretty much hit my numbers like clockwork. In the time I've been brewing, I have brewed everything from IPA's, to Stouts, to Porters, to Belgian Christmas Beers, to Pumpkin Ales, to Apfelwein. I started out using Poland Springs Spring water as my base. The first bunch of beers I made, I used this water. I noticed that there was a very sharp flavor in my beer, that I noticed especially when I burped. It was sort of tart, plastic-y, and just not a good flavor at all. It was somewhat apparent on the tongue, but very apparent in each burp.
I tried to alleviate this off flavor for some time. Some said I was overcarbonating, some said I had infections, and some blamed my water. Using some tips from Yooper and this forum (Brew Science), I decided to move forward with using distilled water only, and adding some calcium chloride to my water. I also was told that my mash (I was doing full volume BIAB) might have been too thin, and I may be screwing up my pH. So I changed to distilled water with calcium chloride and I lowered my BIAB water volume by about 25% (I added the water to a separate pot and now mash with less water, causing a thicker mash. I then dunk sparge in the separate pot and then combine everything).
Still, I have this taste. I took a break from brewing in October because of it. Every beer I made had this taste to it, and it literally has left me not wanting to pursue this hobby anymore. I haven't made 1 beer that I've been proud of. Even the apfelwein has an odd flavor tinge to it. Not really the burps though.
I don't know what I'm doing wrong, and I don't know how to fix it. Distilled water, I'm told, does not have chlorine or chlorimines in it, and the flavors I've been describing are often linked to that. I'm really quite focused on my santizing procedures, so I really don't imagine how that could be it either. My starsan is made with distilled water as well. The only time my brewing gear comes in contact with my (hard) tap water is when I clean everything.
To clean carboys, I fill up the carboy with some hot tap water and add some b-brite. I let it soak to remove all the gunk. I then rinse with hot water and use some unscented dish soap if any gunk remains.
I also clean my bottling wand, autosiphon, hydrometer, hydrometer test tube, turkey baster, tubing, airlocks, caps, etc. with the unscented dish soap and hot tap water.
When I dry hop, I boil my hop bag in tap water for approx 3 minutes, then I take it out, shake it dry, and let it soak in starsan and distilled water for a few minutes before I fill it with hops and drop it in my fermenter.
I use distilled water when bottle priming.
When I bottle, I fill my sink with about 3 gallons of hot water. I add 3 tablespoons of b-brite and mix it all around until it dissolves. Then I put my bottles in there and let them soak for about 2-3 hours. Afterwards, I rinse each bottle for approx. 1 minute with cold water, then I put them upside down in a 6-pack holder. When I'm ready to bottle, I fill them about halfway with starsan and distilled water.
Please help me. I'm at the end of the line here. If I continue to have these issues, I feel as though I may not want to pursue this hobby any longer.
Jeff
I started brewing 1 Gallon All Grain batches back in February 2012. I have my process down and pretty much hit my numbers like clockwork. In the time I've been brewing, I have brewed everything from IPA's, to Stouts, to Porters, to Belgian Christmas Beers, to Pumpkin Ales, to Apfelwein. I started out using Poland Springs Spring water as my base. The first bunch of beers I made, I used this water. I noticed that there was a very sharp flavor in my beer, that I noticed especially when I burped. It was sort of tart, plastic-y, and just not a good flavor at all. It was somewhat apparent on the tongue, but very apparent in each burp.
I tried to alleviate this off flavor for some time. Some said I was overcarbonating, some said I had infections, and some blamed my water. Using some tips from Yooper and this forum (Brew Science), I decided to move forward with using distilled water only, and adding some calcium chloride to my water. I also was told that my mash (I was doing full volume BIAB) might have been too thin, and I may be screwing up my pH. So I changed to distilled water with calcium chloride and I lowered my BIAB water volume by about 25% (I added the water to a separate pot and now mash with less water, causing a thicker mash. I then dunk sparge in the separate pot and then combine everything).
Still, I have this taste. I took a break from brewing in October because of it. Every beer I made had this taste to it, and it literally has left me not wanting to pursue this hobby anymore. I haven't made 1 beer that I've been proud of. Even the apfelwein has an odd flavor tinge to it. Not really the burps though.
I don't know what I'm doing wrong, and I don't know how to fix it. Distilled water, I'm told, does not have chlorine or chlorimines in it, and the flavors I've been describing are often linked to that. I'm really quite focused on my santizing procedures, so I really don't imagine how that could be it either. My starsan is made with distilled water as well. The only time my brewing gear comes in contact with my (hard) tap water is when I clean everything.
To clean carboys, I fill up the carboy with some hot tap water and add some b-brite. I let it soak to remove all the gunk. I then rinse with hot water and use some unscented dish soap if any gunk remains.
I also clean my bottling wand, autosiphon, hydrometer, hydrometer test tube, turkey baster, tubing, airlocks, caps, etc. with the unscented dish soap and hot tap water.
When I dry hop, I boil my hop bag in tap water for approx 3 minutes, then I take it out, shake it dry, and let it soak in starsan and distilled water for a few minutes before I fill it with hops and drop it in my fermenter.
I use distilled water when bottle priming.
When I bottle, I fill my sink with about 3 gallons of hot water. I add 3 tablespoons of b-brite and mix it all around until it dissolves. Then I put my bottles in there and let them soak for about 2-3 hours. Afterwards, I rinse each bottle for approx. 1 minute with cold water, then I put them upside down in a 6-pack holder. When I'm ready to bottle, I fill them about halfway with starsan and distilled water.
Please help me. I'm at the end of the line here. If I continue to have these issues, I feel as though I may not want to pursue this hobby any longer.
Jeff