Originally Posted by pkeeler
I think what you have is astringency, not bitterness. It can come from steeping your grains at too high a temp or for too long. Can also come from excessive oxidation or overcrushing the grain. Is the taste on the front of your tongue? Is it like drinking a hoppy beer or sucking on a tea bag?
It's the back of my tongue and it sticks with you even after the beer is gone. I steeped at the recommended temperature and for the recommended amount of time.
The second batch I brewed also has this odd bitterness but it's not as intense. I used the same process for this batch.
All of the brews I've made so far have used tap water, the third batch is probably ready to drink or will be within the next week or two, the fourth batch is in the fermentation bucket. The last batch was done differently. Since it's a wheat beer I wanted to make sure there was very little bitterness so I followed the kit directions to a T. I think that beer will help decide what the problem is? Either the water or my process.
I have a Two Hearted Ale clone extract kit being delivered this coming Tuesday. I will follow the directions that came with the kit but I'm wondering if I should use all distilled or spring water instead of my tap water? I believe it comes with 2 pounds of steeping grains (from AHS), should those be steeped in distilled water or water with a certain PH?
Thanks for all the help!