The last few beers I've done have all had a similar but to different degrees of a chalk taste to me. I've done absolutely nothing different but I do have a somewhat new RO filter though when I first got it, I didn't have this problem.
Here's some info:
BIAB, usually 6 gallon batches. I've brewed for decades, use Brewfather for the recipe and for the water profile. I've done NEIPA's, pales, ipa's and a few dark beers. The dark beers are great so I assume the dark malts cover up any problems.
It seems to be worse when the beer is cold and after a month in the keg, slightly reduced and drinkable, just not enjoyable. During most of 2020, I made what I felt were stellar beers, one after one and was on a roll. Then this wall hit me.
I did make some adjustments to my grain mill to crush a little tighter but certainly not to powder or anything I'd think would introduce tannins. My yeast is fresh, usually use starters. I'm the cleanest brewer I know so this isn't anything that seems to be an infection.
I clean my keg lines between each keg change with line cleaner. I like hoppy beers but even those with minimal hops get this flavor. It's almost semi-metallic but not minerally. At least not to me. I use a keezer to ferment, usually in the mid 60s, cold crash for 24 or so hours then keg.
What am I missing?
Here's some info:
BIAB, usually 6 gallon batches. I've brewed for decades, use Brewfather for the recipe and for the water profile. I've done NEIPA's, pales, ipa's and a few dark beers. The dark beers are great so I assume the dark malts cover up any problems.
It seems to be worse when the beer is cold and after a month in the keg, slightly reduced and drinkable, just not enjoyable. During most of 2020, I made what I felt were stellar beers, one after one and was on a roll. Then this wall hit me.
I did make some adjustments to my grain mill to crush a little tighter but certainly not to powder or anything I'd think would introduce tannins. My yeast is fresh, usually use starters. I'm the cleanest brewer I know so this isn't anything that seems to be an infection.
I clean my keg lines between each keg change with line cleaner. I like hoppy beers but even those with minimal hops get this flavor. It's almost semi-metallic but not minerally. At least not to me. I use a keezer to ferment, usually in the mid 60s, cold crash for 24 or so hours then keg.
What am I missing?