cheezydemon3
Well-Known Member
My highest IBU beers (3/80 brews) have been ruined (to me) by a bandaid flavor only perceptible to people with a fair lupuline shift (high tolerance to bitterness), who detect it beneath the bitterness.
The water makes FANTSATIC beer in any beer less than, say 70 IBUs.
The obvious answer to my noob brain (at least water chemistry noob, 80+ batches does not = beer noob) is chlorine or flouride or some such thing in the water.
ANY OPINIONS OR HELP WELCOME!!!!!!
My possible experiments include:
4 oz WARRIOR 17+ aa for only 10 minutes or so, hoping less time during boil might help, while still getting some decent bitterness.
OR
Using distilled water from the grocery instead of tap, and follow normal recipes.
The water makes FANTSATIC beer in any beer less than, say 70 IBUs.
The obvious answer to my noob brain (at least water chemistry noob, 80+ batches does not = beer noob) is chlorine or flouride or some such thing in the water.
ANY OPINIONS OR HELP WELCOME!!!!!!
My possible experiments include:
4 oz WARRIOR 17+ aa for only 10 minutes or so, hoping less time during boil might help, while still getting some decent bitterness.
OR
Using distilled water from the grocery instead of tap, and follow normal recipes.