Ok, back on topic here.... at least, maybe not on topic, but related to the topic. I'm not sure how much this entire sticky helps with the current issue at hand, but I've been reading through it since I woke up this morning and it's very interesting. Enough so that I now have it tabbed on my desktop. I'm sort of jumping around and not reading it entirely in order, but there's a lot of stuff on mash and sparge pH and how it affects the beer.
Onipar, I'm hoping you can get a water report without having to pay for it, or at least not have to pay a bill for it. It sounds like a lot of variables in the water can really influence the beer, and it's really a matter of the palate of the drinker as to whether those flavors are desirable or not. I, for one, notice a lot in my beers, especially light beer, I think I'd notice something like a minor flavor from water and it sounds like you probably would too. This may be a matter of figuring out a single trace mineral that's causing this. Personally, I think I'll be using spring water or R/O water with added minerals from now on in every batch.
I didn't think infection either. The way you describe that tartness sounds like 05 to me. From what I understand, and infection would leave a lingering sour/tart bite throughout the drink and after. IME, that's what I get from a lambic or other bug fermented beer, very different from the pleasant, IMO, tartness 05 can give off at lower temps. Let's hope that the bolded statement holds true.... then this'll just be one big RDW moment that we'll all learn from!
Onipar, I'm hoping you can get a water report without having to pay for it, or at least not have to pay a bill for it. It sounds like a lot of variables in the water can really influence the beer, and it's really a matter of the palate of the drinker as to whether those flavors are desirable or not. I, for one, notice a lot in my beers, especially light beer, I think I'd notice something like a minor flavor from water and it sounds like you probably would too. This may be a matter of figuring out a single trace mineral that's causing this. Personally, I think I'll be using spring water or R/O water with added minerals from now on in every batch.
No worries everybody; I'm just glad for all the help.
NordeastBrewer77, you asked earlier about my mention of infection. I don't really think there was any infection. I think I was just caught off guard by the sudden presence of that tart flavor, and I had no other way to explain where it came from.
Bu then you mentioned it could be from the US-05 fermenting around 63, and I feel that's much more likely, especially since it is a "pleasant tart," not overpowering at all, and something you might not even notice when you taste it. Who knows, by time this beer makes it to you, you might not detect any off flavors.
See, that's the underlying issue beyond possible water/yeast/off flavor problems: I'm a new brewer, new to many styles, and simply doubting of my own palette. That's partly why I wanted to get a couple trades together.
As far as the water in my area, my tap water is always clear and never tastes strongly of anything to me. Lately we've been worried to drink it simply because we haven't had it tested in a long time, and we're unsure of how safe it is to drink (well water is supposed to be tested fairly often to ensure it's safe to drink).
That's why I'm definitely planning on getting the water tested. It will help with brewing, but also, I'll know if it's even safe!
I didn't think infection either. The way you describe that tartness sounds like 05 to me. From what I understand, and infection would leave a lingering sour/tart bite throughout the drink and after. IME, that's what I get from a lambic or other bug fermented beer, very different from the pleasant, IMO, tartness 05 can give off at lower temps. Let's hope that the bolded statement holds true.... then this'll just be one big RDW moment that we'll all learn from!
