HossTheGreat
Well-Known Member
- Joined
- Mar 28, 2009
- Messages
- 523
- Reaction score
- 5
In the AG forum, I posted a thread about helping me pinpoint a "grainy" off flavor/aroma in my AG beers. Here's a link to the thread.
Anyway, I'm sort of leaning towards the issue being with my corona style mill. I think I've been grinding at way to high of a speed (using a single speed 1200 RPM drill) and getting a lot of flour in my crush. Others have suggested an issue with water. I posted what little I know about my water profile, but figured I'd get a little better response by posting it here.
Basically, the only info that our water dept was able to provide is as follows"
Link to Water Chemical Tests
Additional info:
Finished water pH – 6.8 to 7.0
Finished water Hardness - <50 mg/l
Finished water alkalinity – 12-18 mg/l
Thanks for any help you all can provide.
Anyway, I'm sort of leaning towards the issue being with my corona style mill. I think I've been grinding at way to high of a speed (using a single speed 1200 RPM drill) and getting a lot of flour in my crush. Others have suggested an issue with water. I posted what little I know about my water profile, but figured I'd get a little better response by posting it here.
Basically, the only info that our water dept was able to provide is as follows"
Link to Water Chemical Tests
Additional info:
Finished water pH – 6.8 to 7.0
Finished water Hardness - <50 mg/l
Finished water alkalinity – 12-18 mg/l
Thanks for any help you all can provide.