mustardtiger
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- Joined
- Oct 31, 2016
- Messages
- 14
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So i’ve been working on my house ale for some time now, continually tweeking. I’ve come to a hurdle that I have yet to get over though. No matter my water chemistry, use of flaked ingredients, higher gravity; I am continually getting a similar result in a watery mouthfeel. I thought possibly carbonation level could play a small role but as I play with that I don’t get much of a difference. Flaked oats seems to make that watery feel worse in my opinion, too silky maybe;I’ve gone up to 20%. I’ve also messed around with flaked barley. I have flaked wheat but had phased it out of the beer. I also used carapils in my last batch with 2-row and a touch of honey malt. Still no dice. I recently read somewhere that too low a ph after fermentation could be giving me this feel. Has anyone heard of this? Mash ph is typically 5.4, I haven’t bothered with post fermentation reading. If I do what is typical and /what ph would lend to the watery mouthfeel. Though I absolutely feel this on my session, I also sense it on higher 5-7% ales. I use Brun Water, and feel fairly knowledgeable when it comes to chemistry. I’ve done many variations on chloride-sulfate(not ratios). Gone higher on calcium as well as sodium. Ca- up to 140 Na up to 60ish. Nothing seems to be working. Somebody has the answer, I continually have quality New England beers(Hillfarm, River Roost, Treehouse, anything in Portland, etc). I want that nice pillowy, melt on your tongue feeling. HELP