So I'm trying to narrow down where in my processes I've been going wrong, I've had beers in the past that are perfectly fine. First off here has been my current set up recently.
Hoboken Water Profile:
Aluminum ppb ND-177
Chloride ppm 71-110
Hardness (as CaCO3) ppm 64-102
Iron ppb 65
Manganese ppb 18
pH 6.1-8.1
Sodium ppm 39
Sulfate ppm 10
Total Dissolved Solids ppm 145-485
Zince ND-0.07
Recent Changes and set up (within the timeframe of these off flavors)
I switched to all grain recently.
Hitting my temps pretty well and maintaining them.
Don't have fermentation temperature control so most of my last brews have been free.
I keg.
I switched to using DME starters
So right now I go through the whole brew process, I try my hydro sample (which tastes absolutely delicious). Then let the whole thing run through. I keg and it tastes not nearly as good as beforehand. Then once I keg it a lot of the beers have this constant off flavor. I wasn't having this flavor at all when I was doing partial/extracts and kegging (those were well into the winter). Also on another note brewed something with a similar malt profile as a bock and it came out light. Also all aromas are disappearing completely, a witbier that had orange and coriander doesn't have any smell post fermentation. Mouthfeel is almost watery on all of them
Hoboken Water Profile:
Aluminum ppb ND-177
Chloride ppm 71-110
Hardness (as CaCO3) ppm 64-102
Iron ppb 65
Manganese ppb 18
pH 6.1-8.1
Sodium ppm 39
Sulfate ppm 10
Total Dissolved Solids ppm 145-485
Zince ND-0.07
Recent Changes and set up (within the timeframe of these off flavors)
I switched to all grain recently.
Hitting my temps pretty well and maintaining them.
Don't have fermentation temperature control so most of my last brews have been free.
I keg.
I switched to using DME starters
So right now I go through the whole brew process, I try my hydro sample (which tastes absolutely delicious). Then let the whole thing run through. I keg and it tastes not nearly as good as beforehand. Then once I keg it a lot of the beers have this constant off flavor. I wasn't having this flavor at all when I was doing partial/extracts and kegging (those were well into the winter). Also on another note brewed something with a similar malt profile as a bock and it came out light. Also all aromas are disappearing completely, a witbier that had orange and coriander doesn't have any smell post fermentation. Mouthfeel is almost watery on all of them