corpsman619
Well-Known Member
Hey guys,
So I have been drinking this new batch a made (Sierra Nevada Pale Ale clone) and it is my first batch, and I noticed it tastes really dull. The hop aroma doesn't come through and the taste of the hops just don't taste crisp and bright (magnum, perle, and cascade). I checked my water report to see if it my was tap water and i noticed that the magnesium in my water was listed as n/d (none detected) and my calcium levels were low as well. I just brewed a batch last weekend and added 5g of gypsum and 5g of Epsom Salt to hit John Palmer recommended levels.
Do you think that the calcium is what lead to the dull taste? I am pretty sure that magnesium just aids in yeast nutrition but I read that Espom Salt helps get that bright forward hop flavor.
As far as the hop aroma thing, i think next time i will be dry hopping with 2-3 oz of whole leaf cascade rather than just 1.
So I have been drinking this new batch a made (Sierra Nevada Pale Ale clone) and it is my first batch, and I noticed it tastes really dull. The hop aroma doesn't come through and the taste of the hops just don't taste crisp and bright (magnum, perle, and cascade). I checked my water report to see if it my was tap water and i noticed that the magnesium in my water was listed as n/d (none detected) and my calcium levels were low as well. I just brewed a batch last weekend and added 5g of gypsum and 5g of Epsom Salt to hit John Palmer recommended levels.
Do you think that the calcium is what lead to the dull taste? I am pretty sure that magnesium just aids in yeast nutrition but I read that Espom Salt helps get that bright forward hop flavor.
As far as the hop aroma thing, i think next time i will be dry hopping with 2-3 oz of whole leaf cascade rather than just 1.