I have made about 15 batches with my new system now and I am having some problems. My system is a no sparge RIMS setup. Here is the thread showing my setup https://www.homebrewtalk.com/f11/nsrims-no-sparge-rims-finished-finally-164668/.
I typically fill the mash tun with 7.5 to 7.8 gallons of water (I have been using around 10 lbs of grain in every batch). I heat my strike water and dough in. I let the mash rest for a few minutes and begin to recirculate. When I am finished I mashout and transfer the wort to the boil kettle. I am consistently getting 75% +/- 2% efficiency and I am always hitting my preboil volume (7 gallons). I had a water analysis done by Ward Labs and I am adjusting the water using TH's spreadsheet. I just set the mash volume to 7.5 gallons and put zero in for the sparge.
The problem I am having is with an unknown tart flavor. I think it is like green apple, but I am not so sure. I am pitching the correct amount of yeast. I have tried over pitching and under pitching to see how this may effect the beer. I have aged them for 10 days and up to three weeks. I have gotten rid of all my buckets and I am now fermenting in glass carboys. I have soaked the carboys in PBW then sanitized with Star San. I even switched to Iodophor for a couple of batches.
NONE of these changes has had any effect on my beers. They all have the same tart flavor that makes every beer taste the same, regardless of ingredients. I have been making APAs every time. I started out using American 2-Row and now I am using Marris Otter.
I would like to keep the same no sparge process because of the ease of use. This setup is so simple and easy. I really want to make it work. I know that my water to grain ratio is really out of wack, but the BIAB guys seem to be doing OK. I am up for suggestions and I don't mind continuing the experiments. By the way, all of the beers have cleared nicely and do seem to have a clean flavor except for the tartness.
I typically fill the mash tun with 7.5 to 7.8 gallons of water (I have been using around 10 lbs of grain in every batch). I heat my strike water and dough in. I let the mash rest for a few minutes and begin to recirculate. When I am finished I mashout and transfer the wort to the boil kettle. I am consistently getting 75% +/- 2% efficiency and I am always hitting my preboil volume (7 gallons). I had a water analysis done by Ward Labs and I am adjusting the water using TH's spreadsheet. I just set the mash volume to 7.5 gallons and put zero in for the sparge.
The problem I am having is with an unknown tart flavor. I think it is like green apple, but I am not so sure. I am pitching the correct amount of yeast. I have tried over pitching and under pitching to see how this may effect the beer. I have aged them for 10 days and up to three weeks. I have gotten rid of all my buckets and I am now fermenting in glass carboys. I have soaked the carboys in PBW then sanitized with Star San. I even switched to Iodophor for a couple of batches.
NONE of these changes has had any effect on my beers. They all have the same tart flavor that makes every beer taste the same, regardless of ingredients. I have been making APAs every time. I started out using American 2-Row and now I am using Marris Otter.
I would like to keep the same no sparge process because of the ease of use. This setup is so simple and easy. I really want to make it work. I know that my water to grain ratio is really out of wack, but the BIAB guys seem to be doing OK. I am up for suggestions and I don't mind continuing the experiments. By the way, all of the beers have cleared nicely and do seem to have a clean flavor except for the tartness.