smAllGrain
Well-Known Member
I believe I know what the issue is but i have a few questions. Before I begin here is the water report I have
Cedar Rapids, IA Water
(Ca+2) 21
(Mg+2) 13
(Na+) 14.1
(Cl-) 33
(SO4-2) 38.7
Alkalinity 86 (HCO3)
PH 8
I have been doing 3Gal Batches on my stove top, I use a BIAB Bag in a cooler. I have been using Brewers Friend to help with my calculations and so far every batch has an Astringency to it. After multiple weeks the flavor fades but this is getting really frustrated. I think the issue is one of two things. PH is off and\or small amounts of grain are getting through the bag and are being boiled. On my last batch I used Lactic Acid for the first time to try and lower my PH and the Astringency seems less than my last brew. Which, for reference, the current batch was an APA and the last batch was a Cream Ale. I do NOT have a PH meter, I am relying on Brewers Friends calculations. I use 1/2 - 1/3 campden tablets, gyspum, and Calcium Chloride to get into appropriate ranges (according to Brewers Friend)
So here are my questions.
If I use 1:1 of RO water that will lower my PH from 8 to 4 correct? But this may not be the issue as I am not sure what my Mash PH is?
Can boiling small amounts of grain cause this astringency?
Are the brewers friends calculations reliable? I use the advanced Calc tool.
I don't treat my sparge water with lactic acid so I am batch sparging with a PH of 8, will this cause my issues?
Am I adding the lactic acid correctly? I mash in, add the lactic acid to the mash, and stir the crap out of it
Any input is greatly appreciated. I have 55# of MO that is waiting to be brewed and I would love to get this under control.
Cedar Rapids, IA Water
(Ca+2) 21
(Mg+2) 13
(Na+) 14.1
(Cl-) 33
(SO4-2) 38.7
Alkalinity 86 (HCO3)
PH 8
I have been doing 3Gal Batches on my stove top, I use a BIAB Bag in a cooler. I have been using Brewers Friend to help with my calculations and so far every batch has an Astringency to it. After multiple weeks the flavor fades but this is getting really frustrated. I think the issue is one of two things. PH is off and\or small amounts of grain are getting through the bag and are being boiled. On my last batch I used Lactic Acid for the first time to try and lower my PH and the Astringency seems less than my last brew. Which, for reference, the current batch was an APA and the last batch was a Cream Ale. I do NOT have a PH meter, I am relying on Brewers Friends calculations. I use 1/2 - 1/3 campden tablets, gyspum, and Calcium Chloride to get into appropriate ranges (according to Brewers Friend)
So here are my questions.
If I use 1:1 of RO water that will lower my PH from 8 to 4 correct? But this may not be the issue as I am not sure what my Mash PH is?
Can boiling small amounts of grain cause this astringency?
Are the brewers friends calculations reliable? I use the advanced Calc tool.
I don't treat my sparge water with lactic acid so I am batch sparging with a PH of 8, will this cause my issues?
Am I adding the lactic acid correctly? I mash in, add the lactic acid to the mash, and stir the crap out of it
Any input is greatly appreciated. I have 55# of MO that is waiting to be brewed and I would love to get this under control.