LONG TIME READER, FIRST TIME CALLER....(as i´ve read it)
Disclaimer:
1) I´m from Argentina (we speak spanish here) so, please please, excuse me for my english
2) i won´t be able to sound as kind as i am, cause i have idiomatic issues (i don´t mean to sound rude or something like that. excuses in advance)
Friends:
I ve been brewing since january, and the first 6 batches went to the sink . They all had an awful taste, like.....like....( A guy said "like Satan Anus" but i guess that´s not so helpful ) something sharp, not from hops, but like medicinal, phenols....simply undrinkable to me (my grandfather drunk it all )
We have here (in ARG) , people who make craft beer to sell, people who know a lot, and they´ve say my process are in the right path , all clean, sanitized, and fermented w/ temp controller
(in front kolsch, back: Oatmeal Stout)
But, in my town....the water....THE WATER!!!!!
(The values are incredible, i know)
my question is: Could this water make nearly UNDRINKABLE BEER?
I mean, is beer, is carbonated, the wort is fine to taste, and at the very end of primary fermentation is fine, but then, as i rack to the bucket i use to bottle, the beer start to smell like "satan anus" (in 15 minutes!!!!) and keep smelling and tasting like that in the bottle.
BTW The beer is well aged
----------------------
I´ve made a Scotch /80 batch (i´ll bottle it this saturday) w/ other city´s water (softer, 34 ppm Na+). pH 5.02 in the beginning of the mash, wort taste fine, really fine..... Thats my last hope.....
Thanks in advance!!!!!
Nico
Disclaimer:
1) I´m from Argentina (we speak spanish here) so, please please, excuse me for my english
2) i won´t be able to sound as kind as i am, cause i have idiomatic issues (i don´t mean to sound rude or something like that. excuses in advance)
Friends:
I ve been brewing since january, and the first 6 batches went to the sink . They all had an awful taste, like.....like....( A guy said "like Satan Anus" but i guess that´s not so helpful ) something sharp, not from hops, but like medicinal, phenols....simply undrinkable to me (my grandfather drunk it all )
We have here (in ARG) , people who make craft beer to sell, people who know a lot, and they´ve say my process are in the right path , all clean, sanitized, and fermented w/ temp controller
(in front kolsch, back: Oatmeal Stout)
But, in my town....the water....THE WATER!!!!!
(The values are incredible, i know)
my question is: Could this water make nearly UNDRINKABLE BEER?
I mean, is beer, is carbonated, the wort is fine to taste, and at the very end of primary fermentation is fine, but then, as i rack to the bucket i use to bottle, the beer start to smell like "satan anus" (in 15 minutes!!!!) and keep smelling and tasting like that in the bottle.
BTW The beer is well aged
----------------------
I´ve made a Scotch /80 batch (i´ll bottle it this saturday) w/ other city´s water (softer, 34 ppm Na+). pH 5.02 in the beginning of the mash, wort taste fine, really fine..... Thats my last hope.....
Thanks in advance!!!!!
Nico