Last month I started messing around with adding brewing salts and all that jazz to my mash water (BIAB, no sparge). I made two 1-gal batches where the first was treated tap water with salt/mineral additions and the second was distilled water with salt additions. Now, I don't have the most precise of scales (claims to measure down to 0.1 oz or 1 gram, but definitely not on the money with reading such small weights), so the additions could be generously classified as "in the ball park", which with only one gallon might be more detrimental than good...
Anyway, in both brews, I let it sit in the primary for 3-4 weeks or so with plenty of time for the yeast to clean up after their party. Though, admittedly, the fermentation was just in the cool basement, roughly 65-58F ambient (working on a ferm chamber...). I bottled them with a bottling bucket and a stainless steel bottling wand. There was nothing that I did that would introduce "excessive" oxygen to the beer. Bottling was smooth for both of them. Sat in the bottles carbing up for 4-5 weeks at temps probably around 68F, perhaps slightly less.
Strangely enough, both of these beers have a similar green apple flavor to them (acetaldehyde, based on my Google chemistry degree). There's also a slight sweetish caramel-y flavor to them (though I did use a little C60 in them for a bit of color). I find it odd that both beers (slated as some type of west coast IPA) have the similar flavors.
I know there can be a lot of culprits based what I said above. Can be oxidation (maybe, based on the sweet caramel flavor), some infection (green apple), or more likely, just need to give it more time. The thought crossed my mind that maybe it is based on the salts (gypsum, calcium chloride, epsom) that I added and being the scale isn't terribly accurate for say, 1.5 grams, that could have something to do with it (added powdered citric acid to adjust mash pH, so possibly linked to that as well).
Any thoughts or similar woes would be greatly appreciated. My plan is to just keep letting them condition for however long until I decide to try another one. Though, if it's from being young, should it be stored at room temp for a bit longer (especially since the temperature was less than 70F) or just toss them in the fridge for the foreseeable future?
EDIT: These flavors only appeared after bottling.
Anyway, in both brews, I let it sit in the primary for 3-4 weeks or so with plenty of time for the yeast to clean up after their party. Though, admittedly, the fermentation was just in the cool basement, roughly 65-58F ambient (working on a ferm chamber...). I bottled them with a bottling bucket and a stainless steel bottling wand. There was nothing that I did that would introduce "excessive" oxygen to the beer. Bottling was smooth for both of them. Sat in the bottles carbing up for 4-5 weeks at temps probably around 68F, perhaps slightly less.
Strangely enough, both of these beers have a similar green apple flavor to them (acetaldehyde, based on my Google chemistry degree). There's also a slight sweetish caramel-y flavor to them (though I did use a little C60 in them for a bit of color). I find it odd that both beers (slated as some type of west coast IPA) have the similar flavors.
I know there can be a lot of culprits based what I said above. Can be oxidation (maybe, based on the sweet caramel flavor), some infection (green apple), or more likely, just need to give it more time. The thought crossed my mind that maybe it is based on the salts (gypsum, calcium chloride, epsom) that I added and being the scale isn't terribly accurate for say, 1.5 grams, that could have something to do with it (added powdered citric acid to adjust mash pH, so possibly linked to that as well).
Any thoughts or similar woes would be greatly appreciated. My plan is to just keep letting them condition for however long until I decide to try another one. Though, if it's from being young, should it be stored at room temp for a bit longer (especially since the temperature was less than 70F) or just toss them in the fridge for the foreseeable future?
EDIT: These flavors only appeared after bottling.
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