I made four batches and three have zero hop bitterness. On all four I used tap water. They started out tasting wonderful, and now that the SG is down to where they should be they are all bland tasting (3-4 weeks). I had one survive but the IBUs were insane: >100.
Two of the batches were pale ales, IBS in the mid 50s and there is absolutely no hint of hops at all. One PA batch had pellets, the other whole, different distro. Two of the beers were extract, one partial and one all grain.
I got the yearly printout two-three months ago, but the wife grabbed it and I never saw it. I noticed there were a few fellow brewers from Buffalo, anyone have a report handy or know what needs to be added to the water for brewing?
Thanks in advance.
Two of the batches were pale ales, IBS in the mid 50s and there is absolutely no hint of hops at all. One PA batch had pellets, the other whole, different distro. Two of the beers were extract, one partial and one all grain.
I got the yearly printout two-three months ago, but the wife grabbed it and I never saw it. I noticed there were a few fellow brewers from Buffalo, anyone have a report handy or know what needs to be added to the water for brewing?
Thanks in advance.