I have done 2 batches since I started doing AG and I am still finding this funny after taste in my beers. It is sort of a seltzer like after taste, even in my low carbonated beer such as a Hefe. I was wondering if anyone had any idea on what might be causing this taste. Maybe its just letting it age longer. Anyway if you need complete details on the brew process here is of my most recent, however with this one i tasted before bottling and the tart flavor was at its strongest, it might disipate:
Grain:
2.5lbs Wheat Malt
2lbs Pils (2-Row)
.5lbs Belgium Munich Malt
2oz. Flaked Wheat
2oz. Rice Hulls
4oz. Flaked Rice
1.5oz. Cara-Pils
Total = 5.6lbs
Hops:
.5 Czech Saaz (60min)
.5 Hallertauer (30min)
Flavorings:
1/2 tsp Coriander seed(crushed) (1min)
1/4 tsp Fresh Orange Zest (5min)
Yeast:
Wheinstephen Wyeast #3068
The mash went as follows:
Strike with 7gt. @127 F
Rest 30 min
Decoct 2qt bring to 167 F and rest for 20 min
Boiled for 27 min
Returned to mash tun, rest @ 150 F 20 min
Decoct 1.5qt and boil for 27 min
Return to Mash tun
Rest 60 min
Sparge with 9qt @ 168 F
Boil:
60 min
Czech Saaz - 60 min
Halletauer - 30 min
Orange zest - 5 min
Coriander Seed (crushed just before adding) 1 min
Water:
Local Farmington River Valley water
strike = 7qt
Sparge = 9qt
Total = 16qt
Grain absorption + boil off (from decoction) ~ 4qt
Pre boil Amount = 12qt
Primary = 10qt
Currently Primary @ 68 F
-Justin
Grain:
2.5lbs Wheat Malt
2lbs Pils (2-Row)
.5lbs Belgium Munich Malt
2oz. Flaked Wheat
2oz. Rice Hulls
4oz. Flaked Rice
1.5oz. Cara-Pils
Total = 5.6lbs
Hops:
.5 Czech Saaz (60min)
.5 Hallertauer (30min)
Flavorings:
1/2 tsp Coriander seed(crushed) (1min)
1/4 tsp Fresh Orange Zest (5min)
Yeast:
Wheinstephen Wyeast #3068
The mash went as follows:
Strike with 7gt. @127 F
Rest 30 min
Decoct 2qt bring to 167 F and rest for 20 min
Boiled for 27 min
Returned to mash tun, rest @ 150 F 20 min
Decoct 1.5qt and boil for 27 min
Return to Mash tun
Rest 60 min
Sparge with 9qt @ 168 F
Boil:
60 min
Czech Saaz - 60 min
Halletauer - 30 min
Orange zest - 5 min
Coriander Seed (crushed just before adding) 1 min
Water:
Local Farmington River Valley water
strike = 7qt
Sparge = 9qt
Total = 16qt
Grain absorption + boil off (from decoction) ~ 4qt
Pre boil Amount = 12qt
Primary = 10qt
Currently Primary @ 68 F
-Justin