Well, I am reading as much as I can about water profiles, downloaded a few water calculator and plugged a few numbers in them for fun. I am starting to understand the concept, but here is my problem.
November - APA 2 lbs of grain partial mash had harsh bitterness.
March - first All grain. American amber (38 IBU's) has the same harsh bitterness
My water profile? I don't know but I live in Houston which is known for Hard water with High alkalinity. I would get a water report but we are about to move to a different neighborhood within the next year. So I'll wait until then.
Soooo. What makes the hops flavor astringent? What can I do to get rid of this. It is similar in my partial mash and all grain so i am assuming this is a hops and water problem, NOT water mash problem. I am getting 75 % effeicency with BIAB so i am trying not to complicate that.
Is my chloride to sulfur ratio too high? So add some gypsum??
I did just brew an IPA which I am worried about the astringency. I did however dilute my water down with some distilled. 5 gallons tap (through fridge filter), and 2 gallons distilled RO.
Am I going in the right direction considering the lack of data other than astringent bitter beer. Thanks.
Also I found a couple of county reports from other municipal districts around that had the info. Would it be wrong to assume that my water is similar to those?
November - APA 2 lbs of grain partial mash had harsh bitterness.
March - first All grain. American amber (38 IBU's) has the same harsh bitterness
My water profile? I don't know but I live in Houston which is known for Hard water with High alkalinity. I would get a water report but we are about to move to a different neighborhood within the next year. So I'll wait until then.
Soooo. What makes the hops flavor astringent? What can I do to get rid of this. It is similar in my partial mash and all grain so i am assuming this is a hops and water problem, NOT water mash problem. I am getting 75 % effeicency with BIAB so i am trying not to complicate that.
Is my chloride to sulfur ratio too high? So add some gypsum??
I did just brew an IPA which I am worried about the astringency. I did however dilute my water down with some distilled. 5 gallons tap (through fridge filter), and 2 gallons distilled RO.
Am I going in the right direction considering the lack of data other than astringent bitter beer. Thanks.
Also I found a couple of county reports from other municipal districts around that had the info. Would it be wrong to assume that my water is similar to those?