I have been getting some off-flavors with my beers that include dark malts such as roasted barley. Two stouts and an Irish Red have all had this off-flavor. The off flavor is difficult to describe, sort of a really bad after taste or harshness.
I have not changed my crush and I am careful not to sparge with water that is too hot. I don't let the mash temperature go above 168-170 when sparging.
The only thing that I can think of is water chemistry. I live in Boulder, Colorado and I know that they rotate my water source between 3 sources during the course of the year. This off flavor has been present in the last couple of months. I brewed a bunch of darker beers over the summer and this flavor was not present.
I only get this flavor in my darker beers. Lighter beers (no roasted barley or chocolate malt) taste great. Is this a pH issue?
Suggestions? Thanks.
I have not changed my crush and I am careful not to sparge with water that is too hot. I don't let the mash temperature go above 168-170 when sparging.
The only thing that I can think of is water chemistry. I live in Boulder, Colorado and I know that they rotate my water source between 3 sources during the course of the year. This off flavor has been present in the last couple of months. I brewed a bunch of darker beers over the summer and this flavor was not present.
I only get this flavor in my darker beers. Lighter beers (no roasted barley or chocolate malt) taste great. Is this a pH issue?
Suggestions? Thanks.