Hi guys, I got a "problem" of sorts, and I can't figure out what's causing it.
I've recently started brewing at my place in a BIAB system, using only top quality ingredients, but no matter what style of beer I brew they have a slight acidic aftertaste, not unlike what you would find in white wine, for example. Obviously it's not nearly as prominent, but it's there. I use norwegian tap water in an area where the water is supposed to be really good.
I mash at recommended temps for that recipe,ferment at the recommended temps (sometimes a few degrees celsius over....) bottle at room temp for two weeks, then store cold. I know for a fact it's not an infection, as the beer otherwise is delicious and just how I want it, and the acidity does not get worse over time. Do any of you have any idea what could be causing this? the only variables that never changes from beer to beer are: The water, The mash kettle and the fermentation buckets.
I'm at a loss here. Could PH levels and such contribute to this?
I've recently started brewing at my place in a BIAB system, using only top quality ingredients, but no matter what style of beer I brew they have a slight acidic aftertaste, not unlike what you would find in white wine, for example. Obviously it's not nearly as prominent, but it's there. I use norwegian tap water in an area where the water is supposed to be really good.
I mash at recommended temps for that recipe,ferment at the recommended temps (sometimes a few degrees celsius over....) bottle at room temp for two weeks, then store cold. I know for a fact it's not an infection, as the beer otherwise is delicious and just how I want it, and the acidity does not get worse over time. Do any of you have any idea what could be causing this? the only variables that never changes from beer to beer are: The water, The mash kettle and the fermentation buckets.
I'm at a loss here. Could PH levels and such contribute to this?