All "my" homebrew tastes the same!

[TheCache]

@Beermeister32, makes sense, Thanks. Looks like I'll be getting into water/mineral profiles faster than I expected. Always something new in this hobby.

Update: Just read AJ DeLange post in Brew Science - pretty simple way to begin from RO. I think I can manage that.

 

[marc1]

I’ve heard carbon filtering isn’t enough and Campden tablets would take days to fully clear chloramine. Chlorine easily; chloramine days and days. So what’s a home brewer to do…

So now I buy jug water and build up the right mineral profile. A lot of brewers use RO water too.

Our SoCal water supply smells organic half the time anyway, reservoir water…. good riddance!

I've never heard of campden taking a long time to remove chloramine, my understanding is that it happens rather quickly.

 

[VikeMan]

I've never heard of campden taking a long time to remove chloramine, my understanding is that it happens rather quickly.

It does. Like, under a minute if mixed well.

ETA: I'll defer to AJ, who wrote the following...
"The reaction takes place fairly quickly and is essentially complete in a couple of minutes."
https://www.morebeer.com/category/water-filters.html#Removing Chloramines

 

[Beermeister32]

I believe the process takes longer and involved to process out chloramine than chlorine. Hence the frequent problem a lot of brewers have with phenols.

 

[ScrewyBrewer]

Why is it that all my home brew regardless of style, tastes like...home brew!
I have been doing this for decades on and off. I used to do all extract and have been doing all grain for the last 5 years or so. I only brew about 6 or 7, 5 gallon batches a year, so by no means an expert.
What got me thinking about this, is that micro breweries do not have this common "home brew" taste.

I remember hearing about homebrewed beers having a noticeable ‘twang’ to them. Mostly due to too high of a mash or fermentation temperature, or both.

 

[VikeMan]

I believe the process takes longer and involved to process out chloramine than chlorine. Hence the frequent problem a lot of brewers have with phenols.

AJ's article is specifically about chloramines, not chlorine. Seriously, many thousands of homebrewers rely on KMeta or NaMeta removing chloramines very quickly. And most of the pros I've worked with do also. But if in doubt, it's not hard to test.

It's interesting that you mention the phenol problem. But I can't recall any threads where chloramines turned out to be the cause when campden was used.

 

[Beermeister32]

Tons of info on the internet about this, it can indeed be a chore to clean up adequately. Many articles, was easier with chlorine. Now chloramine. What’s next…

https://www.commercialfiltrationsup...move-chloramines-from-water-when-brewing.html

 

[doug293cz]

... and Campden tablets would take days to fully clear chloramine. Chlorine easily; chloramine days and days. So what’s a home brewer to do…
...

I believe the process takes longer and involved to process out chloramine than chlorine. Hence the frequent problem a lot of brewers have with phenols.

References please. You are contradicting A J deLange, who is a recognized water chemistry expert.

Brew on

 

[VikeMan]

Tons of info on the internet about this, it can indeed be a chore to clean up adequately. Many articles, was easier with chlorine. Now chloramine. What’s next…

https://www.commercialfiltrationsup...move-chloramines-from-water-when-brewing.html

Yes, it's easier to remove chlorine than chloramines if you are just letting the water stand or are boiling it. With campden, it's just as easy (from a practical standpoint) for chloramines as it is for free chlorine.

The link you provided talks about standing, and boiling (neither of which is practical), but doesn't mention campden. It goes on to recommend a filtration system. And they happen to sell those. Gosh, I wonder why they skipped right past campden.

 

[Beermeister32]

Days and days may be a stretch, that would be for it to naturally dissipate. It’ a tougher substance to clean up that is for sure. More difficult with carbon filters. My beer improved radically once it was changed to bottled.

 

[TheCache]

Good info all around. I plan to continue using my carbon filter, which I have attached to a pre-softener spigot, and I'll add in the use of campden tablets to hit the easy bases. In the meantime I'll read through the chapters on water profiles again and consider using RO and building my own profiles at some point in the future.

AJ's articles really help explain the processes.

 

[MaxStout]

SS brewing stainless 5 gallon conical - I use starsan
I really don't think the beer is infected, it just has the familiar home brew taste

Can you give some specifics of the off-flavors? Describe what you (and others) are tasting? How about body--does it seem thin on the palate, etc.?

The more dialed in you can be on the descripton, the more we can help you. "Familiar homebrew taste" doesn't mean much.

It could be one factor, or several. Without a better description of the problem we're just shooting in the dark.

 

[Beermeister32]

Another good read:

https://wcponline.com/2009/06/13/chlorine-chloramine-removal-activated-carbon/

 

[ncbrewer]

I don't remember seeing a link to an article about off flavors so far - sorry for the duplication if it's already been posted. But the OP can look at this article and possibly decide which flavor descriptions apply: Common Off-Flavors - How to Brew