Bitter Beer

[buzzliteyear]

Im about to brew my 9th beer in 65L Brewzilla using a Enzyme that brews down to .998 (I want a low sugar beer for my type 2)
Every brew seems to have a after taste of bitterness
its not the hops as ive reduced them to 10grs @ 15min in a 50L batch
I use tank water and had it tested and adjust to get a mash PH around 5.6 ( Apera PH20 )
Im changing my yeast this time from Voss to farmhouse...... my brewing fridge is 25C ( 77F)
Im now mashing around 64C (147F) and ferment around 10-12 psi
If i add a can of diet sprite per 4L keg its about the right taste....about....
I know the Alpha Amylase stripes the malt taste
Any thoughts would be great
Brett

 

[mashdar]

Why are you adjusting in pH two directions? IMO start by cutting the baking soda out.

Also: Is that RO water? Is that your drinking water?

 

[buzzliteyear]

Who knows what ive done I just put some numbers in that gave me a balanced figures in the results,

No it is rain water out of a 25,000L water tank that gets filled by a shed roof,
Very common here in New Zealand

 

[DBhomebrew]

Interesting there's no NaCl in that calculator. That's usually where I get my sodium. It's rather neutral in its pH affect.

 

[day_trippr]

Is it "bitterness" - or is it "astringency".

Cheers!

 

[buzzliteyear]

It taste Bitter to me.....not dry or rough texture in the mouth like google explains astringency

and not bitter as in high IBU's as I dont think a high IBU beer is bitter to me

 

[buzzliteyear]

@mashdar

Looking back on my dates the first 4 brews did not have soda or salts added as i didn't have my water test results in

Common points i can see:

I am using the same yeast for all 8 brews ( Kevik Voss)
I use unflavored gelatin to clear the beer ( 1-2 tablespoons for 50L batch)
I let the beer sit in the Sediment from fermenting and Carbonate and drink from keg
I have used dry and then liquid enzymes in all brews
I use a different malt and hop for each brew