Chalky Mouthfeel

[brewshki]

I have had a mild on tap for almost a week now and have noticed that it has something similar to a chalky mouthfeel. It seems to be going away the longer it is on tap but I am not sure if that is actually what is happening or if I am just getting used to it.

I took this beer grain to glass in exactly one week and it is my second time brewing after moving cities. These are my only two ideas about what could be contributing to this. I have definitely changed water sources from where I used to live and I never had any chalkiness before so I am wondering if it could be my tap water. I do absolutely nothing to my water. The first beer I brewed in the new city was Janet's Brown and it didn't have the chalkiness. This is also the quickest I have ever turned around a beer and I am wondering if that could have anything to do with it. Is it something to do with the gravity of the beer and that is why I am picking it up? Could it really be dropping out?

 

[RM-MN]

Yeast? It would be settling out with the keg in the chiller.

 

[Talgrath]

Does it taste okay? Offhand, my suspicion is that your new water is throwing off some of your recipes' pH, producing an astringent sort of flavor/mouth feel. Your old water may have been just fine for the styles of beer you make and your new place might need some water adjustments for some of your styles. The differing pHs created by certain grains could explain why one recipe works and the other doesn't. I'd get a water report from your local municipality and run through the water chemsitry calculations, the guys and gals on the "Brew Science" forum can usually help you or you can just find/buy one of the calculators out there.

 

[brewshki]

Does it taste okay? Offhand, my suspicion is that your new water is throwing off some of your recipes' pH, producing an astringent sort of flavor/mouth feel. Your old water may have been just fine for the styles of beer you make and your new place might need some water adjustments for some of your styles. The differing pHs created by certain grains could explain why one recipe works and the other doesn't. I'd get a water report from your local municipality and run through the water chemsitry calculations, the guys and gals on the "Brew Science" forum can usually help you or you can just find/buy one of the calculators out there.

Ya, it still tastes great. The mouthfeel is really just something small ish in terms of the overall experience.

 

[Talgrath]

I think I might still run the formula through water calculations then, you may just need a small change to your water profile for certain beers. That's about all I can think of unless some new info comes up.

 

[brewshki]

I think it may have just been age. I just tapped a dunkelweizen and I cannot detect the same mouthfeel. I'm sure it could be there and something is covering it up or something, but so far, it is very nice. It also seems like the mild is losing the chalkiness.