Have a grainy taste....And need some advise

[Redpappy]

I’ve been brewing since last November with extract ( with steeping grains). I have about 3 brews under my belt as AG(BIAB) I use tap water that goes through my filteration system. All of my practices have been the same for cleaning and sanitizing. However, my beers taste grainy. I am not getting much flavors from my hops that I know of, because of the grainy flavor.

My last brew day consisted of 2 brews, 5 gal batches....1. American wheat extract with us-05 yeast and 2. American wheat AG wyeast 1010 yeast. Both came close (1-2 points apart) so I’m just listing one. OG-1043 FG-1014. FG should of came in at 1009.

Brew 1, brewed as a normal extract 60 min boil.
Brew 2, mashed at 154.4 end of mash was at 148.9 for 60 min, boiled for 60 min,
Fermented both for 2 weeks, temp was 63F. Grains milled by LHBS.
Bottled both, with a carb lvl of 2.3.
Difference between the two, I bottled one with apricot (4oz extract(extract)) and one cherry (4oz extract(AG))

On day 14 of bottle conditioning, I grabbed 1 of each and placed in fridge for 24 hours.

Extract came out fine, had a slight apricot after taste. AG, grainy flavor and no cherry flavor. Both are decently carbonated, get a decent small head.

Here’s the questions.
1. Will water ph effectect extract and AG differently?
2. If I place my AG in the fridge for a few days longer, will it help?
3. Any other suggestions on where I should start looking at for troubleshooting.

 

[Mer-man]

Grainy like chewing malt is something good that is normally hard to keep, so you are probably talking about a tannic or astringent grain flavor from pH being way off.

Get a local water report and plug it into Bru'n Water along with your grain bill. That will give you an idea where to start.

 

[chickypad]

Grainy like chewing malt is something good that is normally hard to keep, so you are probably talking about a tannic or astringent grain flavor from pH being way off.

Get a local water report and plug it into Bru'n Water along with your grain bill. That will give you an idea where to start.

Agreed, sounds like a likely culprit if this happened only with your all grain batches. That wheat beer I assume was all base malt, which would likely mean a high pH without a little acid especially if you did a thin BIAB mash.

 

[Redpappy]

Damm... was hopeing for a different answer. Guess its time to start looking into getting my water tested. Which brings up another question, so I guess I will start another thread....

Agreed, sounds like a likely culprit if this happened only with your all grain batches. That wheat beer I assume was all base malt, which would likely mean a high pH without a little acid especially if you did a thin BIAB mash.

The bill was 4.8 lbs 2 row, and 4.8lbs White Wheat....The joys of Learning to brew.