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Old 08-23-2012, 04:46 PM   #21
bmbigda
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Oct 2009
Pembroke, MA
Posts: 329
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Quote:
Originally Posted by JordanThomas View Post
First thing that jumped out to me (and please, correct me if I'm wrong) is your water type: distilled.

I know people argue that extract has minerals in it, but wouldn't you want to use spring water??
agreed. Think of brewing with completely distilled water like cooking without salt. I'm sure it's not the sole cause of your problem, but the appropriate water chemistry acts as a vehicle for flavor in a beer. I realize the extract has it, but only to an extent that I believe to minimal.

But like I said, I doubt it can take 100% of the blame

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Old 08-23-2012, 05:39 PM   #22
JordanThomas
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Jul 2012
Grand Rapids, Michigan
Posts: 888
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Quote:
Originally Posted by bmbigda View Post
agreed. Think of brewing with completely distilled water like cooking without salt. I'm sure it's not the sole cause of your problem, but the appropriate water chemistry acts as a vehicle for flavor in a beer. I realize the extract has it, but only to an extent that I believe to minimal.

But like I said, I doubt it can take 100% of the blame
Then again, like many have mentioned before: It's hard to not go all-grain when different producers of extract likely use different ingredients. Who knows what is in those packets.

 
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Old 08-23-2012, 09:13 PM   #23
spabrewer
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Aug 2012
Posts: 3

Overpitching, overaerating, overmixing and in general too vigorous fermentation will strip aroma out. I had a similar problem before and, knowing the hops were enough, results improved when fermentation slowed down. Ideally keeping a back pressure in fermenter can help too. Target is that aroma is as close as possible at beginning and of fermentation

 
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