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Halla! I live in Oslo, and overall the water quality is good where I live. I used to brew with a couple of friends in another area of Oslo where the water kind of tastes like chloride, and for some reason, the beer never had that slightly acidic aftertaste. (Though overall I find my beers a...

The ironic thing is that any kind of water that you buy, be it bottled or distilled, costs a fortune over here. It's ridiculous. But I could do it once for testing purposes, ofcourse. So maybe low PH in the mash is not a problem here... I will measure it anyway to be sure.

Ok so I've managed to find some info on a city council site which lists some chemical properties of the water I use. Not sure what any of it means, but here goes. Apparently we have soft water in our area, if that makes a difference: pH-value 7,40-7,90 Conductivity: 10,2-12 mS/m Alcalinity...

No, I just order the grains and have the guys at the brewshop grind them up for me. But I have seen many references to lactobacillus when googling this issue. But if that was the case, wouldn't the taste just get worse and worse with time?

I will have to do some research on how to get a water report from my area in some way, not sure how to go about this, but I will definately try. And yes, I do like to brew darker beers, you are spot on there. I haven't checked any of the plumbing fixtures, I got a new kitchen installed when i...

Yeah I am gonna do that as well, atleast I'll know if I can eliminate water from the equation.

That's some solid advice, thank you! I am getting some PH strips today to measure the mash PH when I brew in a couple of days, So maybe that will shed some light on the matter. Also, I will have a word with the guys at the brewshop what they have in stock that i can potentially use to adjust if...

Hmm I never thought of that. I've tried tasting mash before fermentation before... Can't remember if there was a acidic aftertaste. Good suggestion, I will definately do that next time I brew. thanks!

Yeah, that's a pretty important distinction ;) I guess I should get some kind of ph measuring device and see where I'm at. If I can eliminate this slight off flavor then I'm golden

Thanks man, those are good starting points! I'll look into it and have a word with my local brewshop.

What did you use to neutralize the alkalinity? and how much would you use approximately for a 5 gallon batch?

Nope, I am not sure, that's what I'm trying to establish. My tastebuds aren't pro or anything, but it just doesn't feel tart/appley, it's slightly more acidic/metallic. But yeah, you could be right. Process of elimination I guess

Nice to know! So how would i know what's causing the acidity, is the PH too high or too low? I've read through John Palmers how to brew, but the water chapter is way too technical for me. If i want to lower the PH, for example, should I add calcium sualcium sulfate or calcium chloride? It's a...

Okay, thanks, that's a really good idea. Atleast it's a simple way of finding out whether the water is the problem. :D

Good question. No, it stays pretty much the same, as far as I can taste. My Biere de Garde has been stored cold for almost 2 months and as far as I can tell it hasn't changed much

Thanks for the fast replies! I haven't got a clue about the PH, I guess I should get that checked out. I guess there is a certain metallic quality to the acidity now that I think about it. I don't squeeze the bag, personally, due to the fact that lots of people claim that it results in...

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...

Okay thanks. So, I gueess it's safe to assume it's higher than 1,045 at least. Which makes me happy ;) I can live with 6% abv, so I hope my FG turns out low. I added 400 grams of sugar in the boil, would it be ok to add another 200 during fermentation to push the FG down as well? Or will that...

Okay, I see your point. Fermentation had definately started when i measured, an inch of foam and lots of activity in the airlock

So what you're saying is that the actual OG could easily have been higher than when I measured?