Candyman84
Member
Hi all,
will take the time to write a couple of sentences about me and a proper introduction, but in short, I have been a regular reader of this great forum for quite a bit now and finally, finally signed up.
My setup is BIAB AG and I am using bottled water until I finally have more knowledge about water chemistry to start using the (horribly chloric) tap water of L.A. Read the chapter in Moshers excellent Mastering Homebrew, but this was one of the chapters, I likely have to read again
Information overload.
As for stouts, I have done a couple of extract w/ specialty grain batches which have turned out so lala that far as they all had a weird, metallic taste to them. My first BIAB AG Stout, a bigger RIS, is still aging and I could not properly taste yet if it had the same taste to it. Early samples, I imagined it had the same taste to it, but cannot say for sure. Now, since I do not have this issue with any of my IPAs or Pale Ales (both the earlier extract w/ specialty as well as the more recent BIAB AG batches), I started to believe that it has something to do with my water profile and that my bottled water may be too soft, driving down the Mash PH. Again, apologies, but I am still trying to get up to speed on water chemistry, so excuses if this may seem like a stupid assumption.
I did find the water report of Arrowhead (attached) and was hoping if someone could give me a general advice on the water as well as specifically on my upcoming Milk Stout. I have attached some screenshots from Beer Smith on the recipe design and water volumes I used. I have already bought a simple PH meter to get started on all this, but quite frankly will not know much what to do with these readings so far
THANKS SO MUCH and happy posting
will take the time to write a couple of sentences about me and a proper introduction, but in short, I have been a regular reader of this great forum for quite a bit now and finally, finally signed up.
My setup is BIAB AG and I am using bottled water until I finally have more knowledge about water chemistry to start using the (horribly chloric) tap water of L.A. Read the chapter in Moshers excellent Mastering Homebrew, but this was one of the chapters, I likely have to read again
Information overload.As for stouts, I have done a couple of extract w/ specialty grain batches which have turned out so lala that far as they all had a weird, metallic taste to them. My first BIAB AG Stout, a bigger RIS, is still aging and I could not properly taste yet if it had the same taste to it. Early samples, I imagined it had the same taste to it, but cannot say for sure. Now, since I do not have this issue with any of my IPAs or Pale Ales (both the earlier extract w/ specialty as well as the more recent BIAB AG batches), I started to believe that it has something to do with my water profile and that my bottled water may be too soft, driving down the Mash PH. Again, apologies, but I am still trying to get up to speed on water chemistry, so excuses if this may seem like a stupid assumption.
I did find the water report of Arrowhead (attached) and was hoping if someone could give me a general advice on the water as well as specifically on my upcoming Milk Stout. I have attached some screenshots from Beer Smith on the recipe design and water volumes I used. I have already bought a simple PH meter to get started on all this, but quite frankly will not know much what to do with these readings so far
THANKS SO MUCH and happy posting
