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Old 05-03-2012, 04:28 PM   #1
sully20331
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May 2012
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My recent APA batch came out great with good color, clarity, head, etc. It tastes great but has a 'bite' after you drink. Im trying to figure out what would cause that and have narrowed it down to tap water possibly being too hard, using distilled water to top-off, or fermenting tempature being wrong (65degrees for 3 weeks). Thoughts?



 
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Old 05-03-2012, 05:14 PM   #2
mike20793
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Dec 2011
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sounds like it could still be a bit green. how long has it bottle conditioned? the taste will likely fade after time. just be patient and try one every week until it tastes how you want it. then note the age for the next time you brew it.



 
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Old 05-03-2012, 05:19 PM   #3
kvess
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Apr 2012
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Did you hit your gallon mark before and after the brew. Did you have under 5 gallons into the carboy?
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Old 05-03-2012, 05:43 PM   #4
BetterSense
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Maybe there is something going around; I just tasted my attempt at Edwort's IPA and it tastes ok initially but there is as sharp tangy taste, actually it's more of a feeling, that hangs around. It gets pretty annoying about 3/4 of the way through a glass. I wonder if it's something that ever goes away?

 
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Old 05-03-2012, 08:15 PM   #5
daksin
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Temperatures look ok, is this beer bottled or kegged? They could be possibly overcarbonated. Bite could also be a beer that's finished slightly too dry for your taste.
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Old 05-03-2012, 09:10 PM   #6
bobdozer
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Jan 2012
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What brand and type of yeast did you use. I've had the same issues with a few batches using nottingham
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Old 05-03-2012, 09:22 PM   #7
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What hops and at what time additions?
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Old 05-03-2012, 09:43 PM   #8
Mongrel
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Quote:
Originally Posted by bobdozer View Post
What brand and type of yeast did you use. I've had the same issues with a few batches using nottingham
Just did my very last batch with Nottingham. It was an 11 gallon batch of mild. Half with Nottingham, and half with S-04. The Nottingham keg has a lingering wrongness.

 
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Old 05-03-2012, 10:03 PM   #9
BetterSense
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In my case, I do believe my yeast was Nottingham, but I will have to check my notes. I used magnum, cascade and centennial in the boil and cascade for dry hopping.

 
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Old 05-04-2012, 03:35 AM   #10
sully20331
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it was nottingham yeast. And for those who asked, it was bottled and i was at 5gal on the nose.



 
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