A couple of my recent batches have ended up with a flavour that doesnt seem to fall into the conventional "off flavours" and havent been able to fully remedy it based on that
I initially assumed it had something to do with improper pH during mashing, as I learned that using the 5.2 mash stabilizer didnt actually allow me to hit the desired pH (stabilized closer to 6.0) - After fixing that issue by using phosphoric acid, RO water and a bit of CaCl2, the flavour had diminished slightly, but still remained (Ive been hitting 5.1-5.2)
I can only really describe it as an almost syrupy taste, but without the harsh sweetness that residual sugar would have...it almost gives the beer a "thick" taste - Could it possibly be a very high level of dextrin sugars, or does anyone else have any suggestions (Ive been mashing at about 65C)...I know my description is quite vague but Im hoping someone might be able to piece it together
Thanks
I initially assumed it had something to do with improper pH during mashing, as I learned that using the 5.2 mash stabilizer didnt actually allow me to hit the desired pH (stabilized closer to 6.0) - After fixing that issue by using phosphoric acid, RO water and a bit of CaCl2, the flavour had diminished slightly, but still remained (Ive been hitting 5.1-5.2)
I can only really describe it as an almost syrupy taste, but without the harsh sweetness that residual sugar would have...it almost gives the beer a "thick" taste - Could it possibly be a very high level of dextrin sugars, or does anyone else have any suggestions (Ive been mashing at about 65C)...I know my description is quite vague but Im hoping someone might be able to piece it together
Thanks