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Old 04-15-2012, 04:53 AM   #11
KuntzBrewing
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Also its not the yeast. Some people I have talked to said maybe I'm alergic to the specific yeast strain I'm using but I brew all my ales with the same type of yeast (wyeast 1056) and I never reuse the yeast if I suspect an infection or anything off in a beer. I figure its easier to just spend 6.99 for fresh yeast than risk any beer spoilers. So I know its not this.

 
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Old 04-15-2012, 05:05 AM   #12
smashed4
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Oh much did you drank to be sick like that?

Are you 100% sure you weight the salts properly?

Did you use brewers /food grade salts?

You dont need to add magnesium.. stick to the gypsum like most brewers do to bump sulfates.

Can you describe the off flavors?
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Old 04-15-2012, 05:17 AM   #13
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My vote is the salts you added. If you are fine with the non treated beer you have brewed and the only change was the salts then I would have to imagine that is the smoking gun.
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Old 04-15-2012, 05:20 AM   #14
KuntzBrewing
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I can't describe it, but it overpowers all the malts and grains in flavor, yet it has no aroma. My IPAs smell great they just taste like this off flavor.

 
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Old 04-15-2012, 05:20 AM   #15
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Quote:
Originally Posted by KuntzBrewing
I can't describe it, but it overpowers all the malts and grains in flavor, yet it has no aroma. My IPAs smell great they just taste like this off flavor.
What is your base malt ?
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Old 04-15-2012, 05:21 AM   #16
KuntzBrewing
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Quote:
Originally Posted by Aschecte
My vote is the salts you added. If you are fine with the non treated beer you have brewed and the only change was the salts then I would have to imagine that is the smoking gun.
Yup. How much does everyone else add? What's your ipa water like?

 
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Old 04-15-2012, 05:28 AM   #17
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Quote:
Originally Posted by KuntzBrewing

Yup. How much does everyone else add? What's your ipa water like?
Adding salts is done for two reasons #1 to mimic a famous brewing regions water and ti do this you simply need your base water profile and the target water profile than make additions to come close as possible to the target. #2 you can add salts to alter you relative alkalinity in order to brew to color ie a light pilsner or a dark stout alkalinity favors colors though his is a handshake at best. All this being said I don't add salts as my water is fairly good and has the charecteristic flavor that is to my brewhouse and make it my own.
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Old 04-15-2012, 05:30 AM   #18
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Quote:
Originally Posted by KuntzBrewing View Post
Ok so I added 20g CaSO4 and 7g MgSO4 to 4.5 gallons in my mash plus 6 gal distilled water in the sparge. The 4.5 gallons was tap water with. 79ppm cal, 25ppm Mg, 19.3 Na, 57 Cl and 51 SO4
This should give you
Ca- 265ppm
Mg- 49ppm
Na- 19
So4- 651ppm

Something with these mineral additions are causing you problems with getting sick. Are you positive you are weighing in grams? Rough volume measurement for 20grams of gypsum would be ~5tsp and about 1.5-2tsp for the Mag. Don't drink any more of these beers.
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Old 04-15-2012, 05:30 AM   #19
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If our using pilsner malts a a base it can be dms that you are tasting. I believe its dimethly sulfide.
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Old 04-15-2012, 05:33 AM   #20
KuntzBrewing
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Quote:
Originally Posted by Aschecte

Adding salts is done for two reasons #1 to mimic a famous brewing regions water and ti do this you simply need your base water profile and the target water profile than make additions to come close as possible to the target. #2 you can add salts to alter you relative alkalinity in order to brew to color ie a light pilsner or a dark stout alkalinity favors colors though his is a handshake at best. All this being said I don't add salts as my water is fairly good and has the charecteristic flavor that is to my brewhouse and make it my own.
True, I've been using spreedsheets to calculate everything based off my tap water. But I'm about to throw that out except for adding chalk for my stouts and porters. My water seems to be best related to a munich type, so my german lagers are very good, and my porters and stouts are great too. Just these damn IPAs....

 
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