32Brew
Active Member
Im new to brewing, and I have 3 batches under my belt (and one fermenting). Although I have hardly any practical experience, a knee surgery has kept me immobile, so Ive read hundreds, if not thousands of posts on this great board to research. My problem is this: I have a reoccurring bitterness in my beers. The first batch was undrinkable, the second is barely tolerable. Now, the third batch, BMs Centennial Blonde, tastes ok, BUT that same bitterness is still present. If this were my first batch I wouldnt even sweat it, but after tasting this bitterness in the other batches, Im hyper sensitive to it. (First batch was a brown ale that conditioned for 3 months with no improvement, and second batch is 2 months in with no improvement)
The only thing I can think of that these three batches have in common is the same water..either whole or in part. (Ive bought new equipment, different LHBSs for ingredients, different techniquesextract, Partial mash, and AG) After my first batch, I researched my water and found out it is minerally and alkaline, so Ive been diluting it with RO water. I also read extensively about water chemistry via Palmer, Dr A.J. Delange, and Kai from these boards to help with the profile.
Heres my water profile for the Blonde after its been cut 50/50 with RO/tap, treated with ½ a Campden tab, and Lactic acid to get RA down
Ca 32
Mg 20
NA 24
Cl 28
SO4 20
RA 21
Ive added CaCl and Gypsum to this profile get my Calcium up to 55ppm and keep Cl/SO4 at malty to ensure my bitterness isnt from SO4.
A few questions nipped in the bud....
-I keep sparge water below 170° (verified by two thermometers)
-pH of last mash was 5.3
-temp controlled at 68 for ferment
The bitterness is not the medicinal or band-aid flavor Ive heard a lot of. Its kinda an earthy bitterness. The amount of bitterness is proportionate to the amount of tap water used, so it seems to be the water. I know I could build straight RO water if I cant get this taste nailed down, but I know many use their own water, and if possible, Id like to do the same.
At this point, Im asking for some suggestions on what might be the cause of my bitterness Im assuming its water related, but let me know if anything else comes to mind.
Thanks
The only thing I can think of that these three batches have in common is the same water..either whole or in part. (Ive bought new equipment, different LHBSs for ingredients, different techniquesextract, Partial mash, and AG) After my first batch, I researched my water and found out it is minerally and alkaline, so Ive been diluting it with RO water. I also read extensively about water chemistry via Palmer, Dr A.J. Delange, and Kai from these boards to help with the profile.
Heres my water profile for the Blonde after its been cut 50/50 with RO/tap, treated with ½ a Campden tab, and Lactic acid to get RA down
Ca 32
Mg 20
NA 24
Cl 28
SO4 20
RA 21
Ive added CaCl and Gypsum to this profile get my Calcium up to 55ppm and keep Cl/SO4 at malty to ensure my bitterness isnt from SO4.
A few questions nipped in the bud....
-I keep sparge water below 170° (verified by two thermometers)
-pH of last mash was 5.3
-temp controlled at 68 for ferment
The bitterness is not the medicinal or band-aid flavor Ive heard a lot of. Its kinda an earthy bitterness. The amount of bitterness is proportionate to the amount of tap water used, so it seems to be the water. I know I could build straight RO water if I cant get this taste nailed down, but I know many use their own water, and if possible, Id like to do the same.
At this point, Im asking for some suggestions on what might be the cause of my bitterness Im assuming its water related, but let me know if anything else comes to mind.
Thanks