Attention All Extract Brewers - Harsh Bitterness and Aftertaste

[helibrewer]

I think the mystery lies in the elemental makeup of the extract producers water. If they use a more alkaline water or one high in sodium and the brewer doesn't know this, then the brewer might unnecessarily add more of this element to his RO water while trying to create a profile.

 

[boscobeans]

I think the mystery lies in the elemental makeup of the extract producers water. If they use a more alkaline water or one high in sodium and the brewer doesn't know this, then the brewer might unnecessarily add more of this element to his RO water while trying to create a profile.

Thanks,

If I ever do another extract only kit I think I'll use distilled or R/O water since my tapwater is very hard.

bosco

 

[ackbrew]

I've used distilled water in all of my Extract brews, and this flavor pops up in all of them. I've tried steeping grans in 1 gal in a pot and other things trying to nail down the cause. My All-Grain brews turn out fine, using untested town water. My extracts are ALWAYS brewed with distilled.

 

[emiller0408]

I think all of my extract brews have had this....I'm going with distiller water from now on

 

[ackbrew]

I just racked an imperial CDA, and the flavor was really pronounced.

 

[Weezy]

For this to be more scientific effort, you really should address what other factors contribute to the claimed bitterness. Without identifying and eliminating those variables in your tests, your results can never be conclusive.

no disrespect intended, but just jumping into the deep end doesn't always teach you how to properly swim.

 

[jangelj]

I often have this "twang" taste, too. Next batch I am going to use all RO water. My question is: when steeping grains, should I add some DME to the RO water that I am steeping in?
thanks!

 

[BrewnWKopperKat]

Yes, this is an old topic. It was mentioned in a recent (early 2023) topic. I thought I would put some updated information here (rather than there).

On the topic of what minerals are might be in various brands of DME / LME:

• A topic over at Brewers Friend
• The Bru'n Water spreadsheet
• The book Brewing Engineering (2015)

The topic of steeping in wort is mentioned in #25. It's also in the extract brewing process (chapter 1) in How to Brew, 4e (2017). The process in the book has additional ideas (and explanations for those ideas). If one is looking for a solid starting point for brewing with DME / LME: "buy once, cry once" and read (deeply) for understanding.

These topics /link1/, /link2/, /link3/ and the topics mentioned in those topics, mostly written in 2022, will have additional current insights into brewing with DME & LME.

 

[CharlaineC]

So I have a few questions.

What is your boil pot made out of?
Are there any deep scratches, Rust or dark coloured areas?
What are the pipes in your home. are they copper or are they older?
Lastly what is you fermentation process?

I have only noticed this sort of thing happening myself with single stage fermentation. The use of less than fresh extracts. Old pipes either from the town to the home or in the home. And lastly damaged brew pots.

I double ferment and rack to the secondary after 14 days. Than it ferments in the secondary in a controlled freezer at about 65 degrees for about a month to 2 depending. Then I bottle and natural carbonate with extra lite DME or corn sugar. I don't know its its just my water but I am honestly interested in the thought that could also be something else with in the brewing process?

 

[dmtaylor]

I'll just set this here.