Extract Beer Bitterness Question

[tmurph6]

During my normal run in the morning I passed by my local HEB (grocery store) and saw they have glacier water machines where you buy by the gallon. I'm assuming this is RO water. Where do I get the 5 gallon and 3 gallon bottles at?

I think using this water, combined with using LME from say NB (which I've had success with in the past) and using a beer kit to ensure a good recipe, I'll be in good shape. Thanks for all the help, I think my issue may be solved.

One last question though. I really want to get into all grain eventually. If I used RO water would i need to use like a ph stabilizer or anything for my mash or would just straight RO water work for a variety of mashes?

 

[Yooper]

During my normal run in the morning I passed by my local HEB (grocery store) and saw they have glacier water machines where you buy by the gallon. I'm assuming this is RO water. Where do I get the 5 gallon and 3 gallon bottles at?

I think using this water, combined with using LME from say NB (which I've had success with in the past) and using a beer kit to ensure a good recipe, I'll be in good shape. Thanks for all the help, I think my issue may be solved.

One last question though. I really want to get into all grain eventually. If I used RO water would i need to use like a ph stabilizer or anything for my mash or would just straight RO water work for a variety of mashes?

I never thought about where to get the jugs- I just always see them on tons of corners in Tx, and our jug came with the house we rent in TX.

All RO water is great for AG brewing, with a minimum of additions. Often, just a teaspoon of calcium chloride is all you need for many beer styles. Don't use a pH stabilizer! They don't work, and can have a funny taste. Once you are ready, we can help you design the water profile cheaply and easily.

 

[terrapinj]

what kind of thermometer are you using?

have to tried to check it/calibrate it? even though its quite a bit of range to be off it's possible your temps were much higher than 155 if your thermo is way off

 

[tmurph6]

Just the kind that clip on the side of the kettle, I haven't calibrated it. I'll test that theory though with ice water. I just did a pm with a digital thermo, you know with the probe in the mash. If I get no astringency from that, then that could be the issue. I'd kick myself if that was it!

Thanks yoop you guys have been a world of help!

 

[terrapinj]

i wouldn't be shocked if it was the thermometer if its the clip on type

test them both against each other in ice water to see how close they are

 

[tmurph6]

i wouldn't be shocked if it was the thermometer if its the clip on type

test them both against each other in ice water to see how close they are

Urg, I would be mad and happy all at the same time.

 

[tmurph6]

Digital read 33/34 in ice water, analog read 36. Both thermos read very close to each other during the entire heating up process.

 

[tmurph6]

When I dump my beer into the fermenter, I usually have a good amount of trub getting into the primary from the kettle. Should I dump through a strainer to keep the trub out of the primary?

 

[tmurph6]

Sorry, I know I keep posting against myself, but is it possible to get the flavor I'm describing from steeping a gran that shouldn't be steeped? In the esb I steeped crystal and victory and in the pale I steeped carapils and special b.

 

[RugerRedhawk]

At one week in the keg on that pale ale I've noticed nasty bitter flavors. I'd try to give it at least 3 weeks before you really can evaluate it.

 

[RugerRedhawk]

When I dump my beer into the fermenter, I usually have a good amount of trub getting into the primary from the kettle. Should I dump through a strainer to keep the trub out of the primary?

Nope, you can if you want, but it makes no difference other than less stuff at the bottom of the bucket.

 

[tmurph6]

At one week in the keg on that pale ale I've noticed nasty bitter flavors. I'd try to give it at least 3 weeks before you really can evaluate it.

Ya, I didn't taste any off flavors out of the fermenter with the pale (I did taste a terrible bitterness with the esb, but it could have been the 2 oz Amarillo @ 60). It could be green beer, it could be carbonic acid. I guess maybe I got spooked when I tasted the same odd bitterness that my esb had. Only time will tell now.