Douglefish
Well-Known Member
- Joined
- Dec 22, 2008
- Messages
- 263
- Reaction score
- 2
I'm probably jumping the gun a little, but I brewed the following...
4 Weeks Ago - Jamil Saison - About 1.065 OG, 1.002 FG - 26 IBU - 8.3% ABV
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Calcium Magnesium Sodium Chloride Sulfate Alkalinity
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) (CaCO3 ppm)
80 7 16 87 84 54
3.5 Weeks Ago - Jamil Dubbel - About 1.070 OG, 1.007 FG - 25 IBU - 8.3% ABV
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Calcium Magnesium Sodium Chloride Sulfate Alkalinity
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) (CaCO3 ppm)
137 7 119 76 79 357
Both beers exhibit a significant harshness. No with that being said, the harshness DRAMATICALLY improved once I crash cooled them and transfered to the keg. Each beer was roughly primary fermented for 1 week to 1.5 weeks and then sat on the yeast cake another week once fermentation was 100% complete. Both beers turned out a little bit higher in gravity than was expected and both attenuated more than expected.
I've read a few things about mineral content / Alkalinity, could this harshness be due to too high of alkalinity in my adjusted water? I would think that this is more likely in the Dubbel given the total Alkalinity of 357. Both beers have the same type of harshness and used 2 different yeasts (3711 & 3787).
Is it more likely that this is Alcohol Harshness, I'm not really sure what that even tastes like?
Is it just Green Beer?
Does C02 even out this harshness, or will it taste better after carbonation?
Anyway, I now know I need to bump up my efficiency calculation to at least 75% in the future. I'm just trying to understand the harshness I'm tasting.
Thanks for the help in advance!!!
4 Weeks Ago - Jamil Saison - About 1.065 OG, 1.002 FG - 26 IBU - 8.3% ABV
--------------------------------------------------------------------------
Calcium Magnesium Sodium Chloride Sulfate Alkalinity
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) (CaCO3 ppm)
80 7 16 87 84 54
3.5 Weeks Ago - Jamil Dubbel - About 1.070 OG, 1.007 FG - 25 IBU - 8.3% ABV
-----------------------------------------------------------------------
Calcium Magnesium Sodium Chloride Sulfate Alkalinity
(Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) (CaCO3 ppm)
137 7 119 76 79 357
Both beers exhibit a significant harshness. No with that being said, the harshness DRAMATICALLY improved once I crash cooled them and transfered to the keg. Each beer was roughly primary fermented for 1 week to 1.5 weeks and then sat on the yeast cake another week once fermentation was 100% complete. Both beers turned out a little bit higher in gravity than was expected and both attenuated more than expected.
I've read a few things about mineral content / Alkalinity, could this harshness be due to too high of alkalinity in my adjusted water? I would think that this is more likely in the Dubbel given the total Alkalinity of 357. Both beers have the same type of harshness and used 2 different yeasts (3711 & 3787).
Is it more likely that this is Alcohol Harshness, I'm not really sure what that even tastes like?
Is it just Green Beer?
Does C02 even out this harshness, or will it taste better after carbonation?
Anyway, I now know I need to bump up my efficiency calculation to at least 75% in the future. I'm just trying to understand the harshness I'm tasting.
Thanks for the help in advance!!!