Since switching to all grain about 5 months ago, I've brewed 5 batches (2 of the same recipe all from BCS) and all of them consistently exhibit a "harshness" that I haven't been able to diagnose. I wasn't having this issue prior to going all grain. The big process change I introduced at that point was switching from using distilled water (with the extract) to brewing with City of Austin water which is Ph 9.6 (water report linked - my tap water is the column labeled UWTP - Tap):
http://www.austintexas.gov/sites/default/files/files/Water/WaterQualityReports2015/WQS_1q2015.pdf
The beer isn't terrible, it's just off in a way that's too consistent to be a coincidence and I want it to be better. I have kept a couple of these beers in the keg for several months (sometimes in the 60's due to sharing space in my fermentation chamber) and the off flavor has remained consistent. For that reason, I'm pretty sure it's not a contamination issue (otherwise I would expect the off flavor to change in character or intensity).
I know a high mash Ph can cause problems with astringency, but I'm having trouble identifying whether what I'm tasting is actually astringency. Would a high mash Ph yield beer described as "harsh" or "thick"? I'm just having trouble identifying this with the "sucking on a teabag" description that's in all the literature (insert your teabag joke here) and so I'm not sure if I've found the culprit or if I should investigate other potential issues.
I know this stuff is really difficult to describe verbally, so I'll throw out several descriptors that either came from me or LHBS staff, my wife, and co-workers who I've had taste the beers:
- Harsh
- Thick; lingers on your tongue
- Intense flavor
My efficiency has always run a little high (high 70s or low 80s) and as my volume measurements became more repeatable and precise, this particular flavor has only seemed worse (e.g. averaging closer to the low 80s than high 70s). The one exception was the Traditional Bock recipe from BCS. That beer seemed to turn out pretty well, and the only real difference I could see was that the grain bill has more dark malts than the other recipes I've been brewing lately (American Amber and Martzen). That really started making me question Ph in the mash.
Process
My basic process is mashing at ~1.5qt/lb. I've done both batch and fly sparging, but use a 10G Igloo cooler so I typically do a single infusion for about an hour in the 149-154 range (depending on the recipe). I've been acidifying my sparge water with ~1.75ml of 88% lactic. I use Brewer's Friend to help with all the acid/salt calculations. I typically prefer the maltier styles, so I'll often put 1-3 grams of calcium chloride in as well to round out the flavor and give me a little calcium boost since our water is pretty low on calcium. In the grand scheme of things, that doesn't seem like much.
After ensuring volumes and checking pre-boil gravity, I boil for 90 minutes, whirl floc and whirlpool chill with my immersion chiller. Then I check post-boil gravity and transfer to the fermentor for aeration and pitching. I pitch the calculated amount of liquid yeast from my starter, oxygenate with pure O2 through a 1/2 micron stone for 2 mins at 1/2lpm and typically see good activity within the first 12 hours. I temperature control the fermentation to completion and typically get somewhere in the middle of the listed range of attenuation for the variety of liquid yeast I'm using.
Other Things I've Tried
Last week I bought a better Milwaukee Ph meter from MoreBeer, as the erratic readings I've seen from my $30 cheapo meter don't give me a lot of confidence (even after calibrating it with solution).
I also brewed my last batch (BCS Angel Wings Maibock) by building the water from distilled instead of using the Austin water. It's still in the fermentor, so I don't yet know if that will make a big difference.
I haven't had a chance to use the new meter or carb and taste the new batch yet, but hopefully those things will tell me something. In the meantime, I also wanted to run this by you guys in case my results aren't totally conclusive. Overall I'm just hoping for some confirmation that I'm on the right track or some ideas about other factors to consider.
Thanks!
http://www.austintexas.gov/sites/default/files/files/Water/WaterQualityReports2015/WQS_1q2015.pdf
The beer isn't terrible, it's just off in a way that's too consistent to be a coincidence and I want it to be better. I have kept a couple of these beers in the keg for several months (sometimes in the 60's due to sharing space in my fermentation chamber) and the off flavor has remained consistent. For that reason, I'm pretty sure it's not a contamination issue (otherwise I would expect the off flavor to change in character or intensity).
I know a high mash Ph can cause problems with astringency, but I'm having trouble identifying whether what I'm tasting is actually astringency. Would a high mash Ph yield beer described as "harsh" or "thick"? I'm just having trouble identifying this with the "sucking on a teabag" description that's in all the literature (insert your teabag joke here) and so I'm not sure if I've found the culprit or if I should investigate other potential issues.
I know this stuff is really difficult to describe verbally, so I'll throw out several descriptors that either came from me or LHBS staff, my wife, and co-workers who I've had taste the beers:
- Harsh
- Thick; lingers on your tongue
- Intense flavor
My efficiency has always run a little high (high 70s or low 80s) and as my volume measurements became more repeatable and precise, this particular flavor has only seemed worse (e.g. averaging closer to the low 80s than high 70s). The one exception was the Traditional Bock recipe from BCS. That beer seemed to turn out pretty well, and the only real difference I could see was that the grain bill has more dark malts than the other recipes I've been brewing lately (American Amber and Martzen). That really started making me question Ph in the mash.
Process
My basic process is mashing at ~1.5qt/lb. I've done both batch and fly sparging, but use a 10G Igloo cooler so I typically do a single infusion for about an hour in the 149-154 range (depending on the recipe). I've been acidifying my sparge water with ~1.75ml of 88% lactic. I use Brewer's Friend to help with all the acid/salt calculations. I typically prefer the maltier styles, so I'll often put 1-3 grams of calcium chloride in as well to round out the flavor and give me a little calcium boost since our water is pretty low on calcium. In the grand scheme of things, that doesn't seem like much.
After ensuring volumes and checking pre-boil gravity, I boil for 90 minutes, whirl floc and whirlpool chill with my immersion chiller. Then I check post-boil gravity and transfer to the fermentor for aeration and pitching. I pitch the calculated amount of liquid yeast from my starter, oxygenate with pure O2 through a 1/2 micron stone for 2 mins at 1/2lpm and typically see good activity within the first 12 hours. I temperature control the fermentation to completion and typically get somewhere in the middle of the listed range of attenuation for the variety of liquid yeast I'm using.
Other Things I've Tried
Last week I bought a better Milwaukee Ph meter from MoreBeer, as the erratic readings I've seen from my $30 cheapo meter don't give me a lot of confidence (even after calibrating it with solution).
I also brewed my last batch (BCS Angel Wings Maibock) by building the water from distilled instead of using the Austin water. It's still in the fermentor, so I don't yet know if that will make a big difference.
I haven't had a chance to use the new meter or carb and taste the new batch yet, but hopefully those things will tell me something. In the meantime, I also wanted to run this by you guys in case my results aren't totally conclusive. Overall I'm just hoping for some confirmation that I'm on the right track or some ideas about other factors to consider.
Thanks!
