dsaavedra
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I have tried searching this topic and the most common answer is usually that it is tannin extraction from mashing too hot or too high pH. But I'm not convinced this is my problem.
All three of my all grain BIAB batches have all shared this same tart flavor. I don't think it is astringency because it doesn't really make my mouth feel dry and puckery. It is just a kind of gross sour tart flavor. None of these beers have been infected.
At first I thought my mash pH was too high and I was extracting tannins because of my very alkaline tapwater, so on my latest all grain batch (2.5 gallon batch of EW's hause pale ale) I started with 4 gallons of distilled water, added half a tsp of CaCl2 and CaSO4, and included acidulated malt as 2% of my grain bill. According to the EZ water spreadsheet, this should have put my mash pH at 5.36 which, from what I've read, should be acceptable. I don't have a pH meter to check the pH of the mash, I might invest in one though. Is it possible that the acidulated malt didn't have enough acid in it? maybe I will try adding x amount of 88% lactic acid solution
Everything went great on brewday, I hit my mash temp of 152 perfectly, only lost a few degrees during the mash, hit my OG just fine and I was feeling really good about the beer. I pitched a packet of rehydrated Nottingham and I kept the beer at 55-56 degrees throughout the duration of fermentation for a nice clean taste. When I took my FG reading before bottling it had fermented down to 1.008, great. But it had that same exact tart flavor that my other AG batches have had. It is so discouraging because I really thought I had fixed it with my water adjustments.
I have never had an infection and the beer is not simply just "green" because I have some bottles of my second AG batch that I made months ago and they still have the same taste. I would describe the taste as kind of "green" though... anything that can cause a permanent green taste in beer?
All 3 of my AG batches have had this flavor, and all three have been low SRM beers. First was a SMaSH with English pale ale malt and Cascade hops, second batch was Biermunchers Cream of 3 Crops, and the third was EdWorts Hause Pale Ale. Is there something that low SRM beers have in common that can lead to a tart flavor?
I am really bad at describing flavors in general, but I would say that this tastes very tart, green, almost sour, and just tastes gross, doesn't even taste like beer. The taste is somewhat reminiscent of, but not exactly the same as the taste you get when you drink OJ after brushing your teeth. Just gross flavor.
I have some bottles of my second AG batch and this most recent one that I am going to take to my LHBS to have them taste it and see if they have any suggestions. Does anybody here have any suggestions? Let me know if there is any other information regarding my brews that you may want to know, I will answer all questions to the best of my ability.
All three of my all grain BIAB batches have all shared this same tart flavor. I don't think it is astringency because it doesn't really make my mouth feel dry and puckery. It is just a kind of gross sour tart flavor. None of these beers have been infected.
At first I thought my mash pH was too high and I was extracting tannins because of my very alkaline tapwater, so on my latest all grain batch (2.5 gallon batch of EW's hause pale ale) I started with 4 gallons of distilled water, added half a tsp of CaCl2 and CaSO4, and included acidulated malt as 2% of my grain bill. According to the EZ water spreadsheet, this should have put my mash pH at 5.36 which, from what I've read, should be acceptable. I don't have a pH meter to check the pH of the mash, I might invest in one though. Is it possible that the acidulated malt didn't have enough acid in it? maybe I will try adding x amount of 88% lactic acid solution
Everything went great on brewday, I hit my mash temp of 152 perfectly, only lost a few degrees during the mash, hit my OG just fine and I was feeling really good about the beer. I pitched a packet of rehydrated Nottingham and I kept the beer at 55-56 degrees throughout the duration of fermentation for a nice clean taste. When I took my FG reading before bottling it had fermented down to 1.008, great. But it had that same exact tart flavor that my other AG batches have had. It is so discouraging because I really thought I had fixed it with my water adjustments.
I have never had an infection and the beer is not simply just "green" because I have some bottles of my second AG batch that I made months ago and they still have the same taste. I would describe the taste as kind of "green" though... anything that can cause a permanent green taste in beer?
All 3 of my AG batches have had this flavor, and all three have been low SRM beers. First was a SMaSH with English pale ale malt and Cascade hops, second batch was Biermunchers Cream of 3 Crops, and the third was EdWorts Hause Pale Ale. Is there something that low SRM beers have in common that can lead to a tart flavor?
I am really bad at describing flavors in general, but I would say that this tastes very tart, green, almost sour, and just tastes gross, doesn't even taste like beer. The taste is somewhat reminiscent of, but not exactly the same as the taste you get when you drink OJ after brushing your teeth. Just gross flavor.
I have some bottles of my second AG batch and this most recent one that I am going to take to my LHBS to have them taste it and see if they have any suggestions. Does anybody here have any suggestions? Let me know if there is any other information regarding my brews that you may want to know, I will answer all questions to the best of my ability.