Hey everyone,
I've visited this site and read so much and now it's time I ask a question.
I've brewed about 10 batches all-grain after moving over from extract. Currently use a diy HERMS set up and ferment in a 5 gallon bucket inside a temp controlled chest freezer. I've dialed in my Beersmith equipment and water calculations and hit my numbers (for the most part) every time I brew. I pitch yeast starters, ferment for 2-3 weeks and then Keg (set and forget method). I've mashed between 148-156 (depending on beer style) and with my herms set-up, I get a good temp lock in.
Now my problem. I get a weird sweet flavor in every beer I make. I mean every beer. It's not bad, but definitely not what I'm looking for when I brew certain beers. The only recipes this doesn't affect are my IPA recipes, which turn out great. But everything from Irish Red's, to simple pale ales, to even Porters, have all had this weird sweet flavor.
Any help or ideas would be great.
I've visited this site and read so much and now it's time I ask a question.
I've brewed about 10 batches all-grain after moving over from extract. Currently use a diy HERMS set up and ferment in a 5 gallon bucket inside a temp controlled chest freezer. I've dialed in my Beersmith equipment and water calculations and hit my numbers (for the most part) every time I brew. I pitch yeast starters, ferment for 2-3 weeks and then Keg (set and forget method). I've mashed between 148-156 (depending on beer style) and with my herms set-up, I get a good temp lock in.
Now my problem. I get a weird sweet flavor in every beer I make. I mean every beer. It's not bad, but definitely not what I'm looking for when I brew certain beers. The only recipes this doesn't affect are my IPA recipes, which turn out great. But everything from Irish Red's, to simple pale ales, to even Porters, have all had this weird sweet flavor.
Any help or ideas would be great.