hawkeyes
Well-Known Member
I have brewed about 5 or 6 all grain batches using BIAB and never experienced a grainy aftertaste on any of my beers (except for a cream ale, but I don't remember if it was the exact same taste). I have recently switched to the traditional All-Grain brewing with Batch Sparging. I made 2 Blonde Ales that have a strong grainy taste and smell. One of them was aged over a month in the keg and has not improved; this one was brewed with filtered tap water. The second one I brewed with RO water. I built up the profile according to Bru n' Water with water additives and acidulated malt. At first this one only had a slight grainy taste but as gotten worse with aging.
The first one I crushed with my mill (the one with tap water) and the second one was crushed by a friend of mine that has been brewing for a while. I also paid close attention to my batch sparge, making sure I did not drop below 1.010. I have no idea what I am doing wrong but I am starting to think it's the sparging, considering I never had any issues with BIAB. I recently brewed a Saison that was crushed by the Homebrew shop. I used RO water, with water additives and acidulated malt. This one is young but unfortunately I taste that same grainy taste.
I use a voile fabric bag surrounding the braided hose in my mash tun. I do not need to vourlauf because absolutely no grains can get through the voile fabric.
Anyone have any idea what the problem is? I don't have a way to check my mash and sparge pH but the next time I brew, I am planning on doing the 'No Sparge Method'.
The first one I crushed with my mill (the one with tap water) and the second one was crushed by a friend of mine that has been brewing for a while. I also paid close attention to my batch sparge, making sure I did not drop below 1.010. I have no idea what I am doing wrong but I am starting to think it's the sparging, considering I never had any issues with BIAB. I recently brewed a Saison that was crushed by the Homebrew shop. I used RO water, with water additives and acidulated malt. This one is young but unfortunately I taste that same grainy taste.
I use a voile fabric bag surrounding the braided hose in my mash tun. I do not need to vourlauf because absolutely no grains can get through the voile fabric.
Anyone have any idea what the problem is? I don't have a way to check my mash and sparge pH but the next time I brew, I am planning on doing the 'No Sparge Method'.