So keep having this issue popping up and hopefully you guys can help.
I've done a few different batches that are having that dry medicinal twang aftertaste to them. It's most evident in the lighter style beers, pale ales and saisons I have brewed. I've went through the paces and tried to eliminate the major common flaws. Here is my process with the last batch. Hopefully somebody can point out any fault with the process.
I do Biab, here is my centennial IPA recipe.
I mashed at a concentration of 1.25qts per lb of grain for 60 mins at 150. Pulled out the bag set in a strainer over the pot and sparged with 12qts of 170 degree water and let drain. I ended up with just a shade under 6 gals for the boil. All of my water is basic nyc tap water.
60 min boil followed the hop schedule as in the recipe. Chilled to 65 with a wort chiller and pitched a decanted 4 quart starter of White labs 001 as per mr malty calculator.
Violently Shook the bucket for a full 2 mins to airate.
I clean and sanitize with unscented oxy clean for 1hr. Do an extensive rinse of the equipment then soak in starsan for 1hr.
I fermented in a 6.5 gal bucket in a swamp cooler filled to the beer line and swap out 2, 2 liter frozen water bottles I maintained the temp at 63 for 8 days until the majority of primary was done then left the water which stabilized at 70-72 for another 2 weeks until i had stable hydro readings.
Dryhopped with 4oz of centennial for about 12 days...a bit long but was out of town.
Racked, primed to 1.9 vols and bottled into sanitized 12oz bottles and capped.
I know that the temps in a swamp cooler can swing a bit but the flavor isn't fusely or hot.
I think it might be chlorine in my water. Does anybody else have issues with NYC tap water causing any off flavors?