60acresbrewclub
Well-Known Member
- Joined
- Sep 18, 2014
- Messages
- 53
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I've been trying to figure out how to describe an off flavor that comes up on some of my beers over the years... Then i started to realize it was more of a texture that I didn't like it, feels thinner then it should be, slightly syrupy feel...if that makes sense. Most importantly I feel like it is like a sugary on the front of the teeth more so then commercial beer. The actual flavor and aftertaste are spot on for that I am going for. Assuming it is something I do with my techniques?
(if it matters I do biab all grain. I do not have my water science down but I typically use as much RO as my tank has and fill the rest with my water which is very soft due to a whole house water softner. I'm kind of a laid back with my brewing process due to playing with my kid while everything is moving along. Typically I strike near 160 it drops to 150-155 and I hold it as close as i can to where I wanted it.
Towards the 45 minute mark put the burner on the lowest setting. Hoist the grain out around an hour, crank up to high while I squeeze the grain with my brew gloves. I lose very little water to the grain sometimes I pour 1-2L hot water over the bag at this phase to wash some goodness off the grains into the pot. Sometimes when it gets to around 165 I drop the grain back in for another 30 minutes, you know just testing random stuff out.
When I'm ready to boil I crank it up high again and usually leave the bag over it to catch water escaping as steam and further squeeze it back into the bag. Usually boil for 60-90mins until it hits the volume i'm shooting for.
Granted these are not the best practices but if I could figure out what is giving it the sugar syrup coating on the tooth feeling I could probably make adjustments.)
(if it matters I do biab all grain. I do not have my water science down but I typically use as much RO as my tank has and fill the rest with my water which is very soft due to a whole house water softner. I'm kind of a laid back with my brewing process due to playing with my kid while everything is moving along. Typically I strike near 160 it drops to 150-155 and I hold it as close as i can to where I wanted it.
Towards the 45 minute mark put the burner on the lowest setting. Hoist the grain out around an hour, crank up to high while I squeeze the grain with my brew gloves. I lose very little water to the grain sometimes I pour 1-2L hot water over the bag at this phase to wash some goodness off the grains into the pot. Sometimes when it gets to around 165 I drop the grain back in for another 30 minutes, you know just testing random stuff out.
When I'm ready to boil I crank it up high again and usually leave the bag over it to catch water escaping as steam and further squeeze it back into the bag. Usually boil for 60-90mins until it hits the volume i'm shooting for.
Granted these are not the best practices but if I could figure out what is giving it the sugar syrup coating on the tooth feeling I could probably make adjustments.)