I keep getting a recurring sour or tart taste in the last 7 or so batches I have brewed. They all were lighter beers done all grain BIAB. The first time I noticed it was in a hefe I brewed and the tartness just took over all the delicate yeast flavors and all I could taste was tart. Now fast...
I have a couple questions about brewing a hefeweizen recipe on this site. Its going to be a biab starting with RO water. I was planing on using 8.15 gallons RO water with 2g gypsum and 4g calcium chloride. Is this anywhere near right for this style? The following is what ezwater puts out for...
