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I guess you could describe it as astringent. I've been doing a bit more research and found a good description of what I'm getting for flavors at Carolinabrewmasters.com. Description for Alkaline: "biscuity, bitter, caustic, chalky, detergent-like, drying, harsh, line-cleaner, lye...

I was surprised to see my mash ph go up after mashing in? I was under the assumption that it was decrease slightly but not much because of the pale malt. I've check ph meter calibration afterwards and still within spec.

To the best of my knowledge it was 3.5g not oz but could have easily used the wrong measurement on the digital scale but I'm positive the addition by volume was pretty small, maybe 1 teaspoon worth. I did just taste some left over RO water from the same grocery store and doesn't taste salty...

TheMadKing I did measure ph during the mash and got a reading of 5.64, I believe that it is a little on the high end. I've adjusted ph during the mash before but always find it difficult as you have to cool the sample to room temp. I'm sure a calculator for acid addition would make it easier...

I need help, this is the third batch I've made that is undrinkable with the same salty off flavor. My most recent batch is a pilsner that has been in primary for 15 days. I know not enough time to fully judge before lagering but checked gravity prior to diacetyl rest and had to give the sample...