Is there any resources that folks can point me to with regards to Manganese in the brewing water?
My new house has a great well for brewing water, aside from testing slightly elevated iron (.06 ppm) and more concerningly manganese at .26 ppm. I'm not getting any metallic flavors from my water or beers, but I am seeing some other odd things.. sluggish/stalled fermentation in a couple of batches, and a couple of batches with a slightly phenolic flavor that I wouldn't expect based on the yeast being used.
My new house has a great well for brewing water, aside from testing slightly elevated iron (.06 ppm) and more concerningly manganese at .26 ppm. I'm not getting any metallic flavors from my water or beers, but I am seeing some other odd things.. sluggish/stalled fermentation in a couple of batches, and a couple of batches with a slightly phenolic flavor that I wouldn't expect based on the yeast being used.