makomachine
Well-Known Member
Looking for some expert opinions on where to work on my process to fix a flaw I'm getting in my recent beers. I'm getting a harsh bite to the sides of the tongue on my last three beers that I can't pin down. My last beer, a Citra Pale Ale was temperature controlled at 67F with a 2.5L stir plate starter with WLP001. Pure oxygen for 60 seconds and fermentation temperature monitored and controlled closely by thermowell. I've changed a few things in my process, so hard to nail down the cause.
Additinal data points:
I use bottled spring water from Walmart with no water additions.
I mashed at 153 with a protein rest at 131 for 15 min - mash out at 168
OG was 1061 and finished out at 1012
Pitched 8/13, kegged 8/23 - 12psi at 40F
This beer turned out a bit bigger than I intended due to higher efficiency on a new setup. That said, I don't believe it's just 'hot' as it is almost more of an astringency than fusel character. Obviously time will help but trying to perfect my process and feel there is something I could be doing to take my beers to the next level. Water chemistry is something I need to work on but not sure that's the problem here.
My brother, who knows little about beer calls it an alcohol taste and a 'bite'. I also got a bit of this with my Pliny clone as well, so thought it might be hop related but my Oktoberfest has it at a very low level as well. Appreciate any tips to help me on my quest to making better beer!
Additinal data points:
I use bottled spring water from Walmart with no water additions.
I mashed at 153 with a protein rest at 131 for 15 min - mash out at 168
OG was 1061 and finished out at 1012
Pitched 8/13, kegged 8/23 - 12psi at 40F
This beer turned out a bit bigger than I intended due to higher efficiency on a new setup. That said, I don't believe it's just 'hot' as it is almost more of an astringency than fusel character. Obviously time will help but trying to perfect my process and feel there is something I could be doing to take my beers to the next level. Water chemistry is something I need to work on but not sure that's the problem here.
My brother, who knows little about beer calls it an alcohol taste and a 'bite'. I also got a bit of this with my Pliny clone as well, so thought it might be hop related but my Oktoberfest has it at a very low level as well. Appreciate any tips to help me on my quest to making better beer!