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Thanks, I love learning stuff. What I don't get is, why have I never had a problem like this. My water needs a lot of nudging today lower PH

But I didn't measure the tap waters pH. I'm still looking at the AA. That's the new thing, but didn't think that could have such an impact

There's no chlorine in the water, im very fortunate to have fantastic drinking water near Munich. Only down side is it's very hard.

Hi, my tap water has a PH of 7.3. But why have I never had his happen before? I've brewed many a beer, and very very good ones, with the same method and mix of water. Would testing the bad beers ph show anything?

That could really be so strong that the beers undrinkable? And it really heavily muted the dry hop flavour. Very strange mouthfeel and taste.

That sounds reasonable. The only thing that's strange, would be that I've done this at least 20 times, in different comcentrions. I've never had anything like this. I'll measure the length pH of the beerrepublic.eu tomorrow, before it's goes down the drain. Such a shame, breaks my heart. Would...

And it foamed as I added the AA to the rest of the salts in water. I was badly hung over and didn't think twice. Could be a reaction that wen bonkers

That's something I've been thinking. Did add about 2g ist think

Nope

I read that to hot sparge kann bring some of those off flavours, but I'm quite sure it wasn't too hot. Thanks for the answer

Yes I know my tap water, I've mixed distilled and tap many times. Only the ascorbic acid is new. I've used the malts before and the problem was there before the dry hopping

Hi everyone, i really need help with a beer i will have to throw out. I’m in search of what caused the problem, so I never reapeat it. I brewed an IPA, actually that treehouse recipe flying around, with some tweaks. The beer tasted a little strange before going into the fermenter, overly bitter...

Here's my overly complicated and wacky recipe.

https://share.brewfather.app/7PMa3TnFN83RDh

Thanks everyone for the help, by the way

I used 3. Maybe 4 would have been better

I mixed it with water, should have been at apr. 6%. I don't expect it to drop so my brain is not stopping thinking about a possible solution. Maybe adding coco nibs would add bitterness and perceived dryness

I'm rater confused that Notty did nothing in the 200ml I took out of the beer. Did expect activity.

Very cool, will check it out. Thanks

Is there a yeast that will break down complex sugars like maltotriose, but is still tolerant of 10% alcohol??