Bottling? How is the carbonation?all had a sweet aroma and taste. I tried changing things each time - yeast, taking out crystal/caramel, I reduced mash temp to 149 and no change, the last had OG-1.042-fg 1.006 so looks as though it fermented well.
my carbonation/ bottling has been a mixed bag so far, the last batch was a golden ale and the carbonation was really good. I've used tap water on them so far, however I tried bottled water on the current fermenting batch. I have no experience in water chemistry, maybe I will one dayBottling? How is the carbonation?
Carbonation does more than just prickle the tongue and nose, it helps release aromas and make associated flavors (appear) more prominent. It also cuts down on perceived sweetness, as do lower serving temperatures.
What kind of water do you use? Any water chemistry?
Thanks a lot, I have had a water report and will try to make sense of it all.When brewing all grain, some basic understanding of water chemistry is important, and advantageous to the outcome of the beer.
Water, especially the minerals it contains and the ones you added, add perception of flavor (and aroma). It also influences your mash, pH especially.
You can ask your water company for a water report, especially the minerals we brewers are interested in.
Most municipal ("tap") water contains a small amount of chlorine or chloramines, to keep it sanitary during distribution. To make it suitable for brewing, it needs to be neutralized with a small amount of Campden, as it can (and will) create havoc in beer if not.
"Bottled water" means very little as to what it could contain. Ask the company that sells it for a water report or mineral content for it? Or TDS at minimum.
Some bottled water is plain RO water (close to all minerals removed), some is Spring water or water from "private" wells, either filtered and/or treated. Some may add minerals for better taste, not necessarily better for brewing. Others may be the same tap water you have, filtered, treated, and minerals added before bottling.
Take a look at this water calculator (the free edition is fine) and read the accompanying instructions and pop-ups:
Thanks a lot, I have had a water report and will try to make sense of it all.
I took a sample now (day 10) and it tastes and smells great, and grav was spot on (1.006 was 1.046) so it's looking like I've got a cracking dark ale, not sure if it was the controlled temp, hydrating yeast or aeration but il do it the same next timeCheers for the reply, I've tried 4 all grain recipes so far and they have all turned out reasonable but all had a sweet aroma and taste. I tried changing things each time - yeast, taking out crystal/caramel, I reduced mash temp to 149 and no change, the last had OG-1.042-fg 1.006 so looks as though it fermented well.
On my most recent I have bought a fridge with inkbird thermostat, aerated the wort well and hydrated safe ale 05 prior to pitching, this is 6 days into fermentation and all seems to be going well so I'm hopefull I may have resolved - if not I dont know what to do