Hi Folks,
I had a few "mild boners" on brewday last week. This was a stout, where I was aiming to mash between 5.5-5.6 Here is a list of the said "boners":
1) forgot to add whirfloc at end of boil
2) Mash PH issue: I forgot to mix in my premeasured salts to the strike water and added these a few min after mashing in. Salts included baking soda (that I typically use in stouts to raise PH from acidic roasted grains). I mash with 6 gallons, but the salts were measured for 7 gallons as I usually keep some excess in my HLT. So basically, I ended up adding 7/6 more salts than calculated in Bru'n water. Mash PH ended up at 5.7 PH so was a little high. I added 2ml of lactic acid before the boil (including water I added post mash, I do no-sparge brewing & dilute rather than sparge) to yeild a pre-boil PH of 5.3
My usual process (for non-dry hoppped beers) is that I close transfer my beer from fermzilla prmary to a keg (floating dip tube) after a week, add priming sugar, and allow final conditioning to happen in the keg. Normally at this stage I never tastes any tannins, unless I dry hop. The beer was still very cloudy though and there clearly was still hot (or cold?) break in suspension because of the whirfloc "boner". The post fermentation PH read at 4.34
after carbonating in the keg for another week, I will stick in the keezer to cold condition for a minimum of a week.
Do you think this astringent flavor will settle out after cold conditioning in the keg? I can describe the off-flavor as similar to hop burn, that I know generally fades with time.
I had a few "mild boners" on brewday last week. This was a stout, where I was aiming to mash between 5.5-5.6 Here is a list of the said "boners":
1) forgot to add whirfloc at end of boil
2) Mash PH issue: I forgot to mix in my premeasured salts to the strike water and added these a few min after mashing in. Salts included baking soda (that I typically use in stouts to raise PH from acidic roasted grains). I mash with 6 gallons, but the salts were measured for 7 gallons as I usually keep some excess in my HLT. So basically, I ended up adding 7/6 more salts than calculated in Bru'n water. Mash PH ended up at 5.7 PH so was a little high. I added 2ml of lactic acid before the boil (including water I added post mash, I do no-sparge brewing & dilute rather than sparge) to yeild a pre-boil PH of 5.3
My usual process (for non-dry hoppped beers) is that I close transfer my beer from fermzilla prmary to a keg (floating dip tube) after a week, add priming sugar, and allow final conditioning to happen in the keg. Normally at this stage I never tastes any tannins, unless I dry hop. The beer was still very cloudy though and there clearly was still hot (or cold?) break in suspension because of the whirfloc "boner". The post fermentation PH read at 4.34
after carbonating in the keg for another week, I will stick in the keezer to cold condition for a minimum of a week.
Do you think this astringent flavor will settle out after cold conditioning in the keg? I can describe the off-flavor as similar to hop burn, that I know generally fades with time.
