I've tried to research a bit on this, but cannot really figure out what is going on in my batches. However, I have some theories. It seems like every time I brew a batch it tastes perfect when I go to keg. Mouthful is spot on with no off flavors, or harshness. Once the beer is kegged, cold, and carbonated it develops this slight bite to it. Some beers have had it more than others, but I have noticed it goes back to being smooth like it did before kegging once the glass warmed.
My last pale ale had it real bad, but I'm chalking that one up to too much sulfate. I brewed it again with half the amount of sulfate, and the bitterness and dryness was spot on for what I wanted, and super smooth when I tasted it prior to kegging. I'm hoping it stays that way once kegged though based on what has been happening.
My most recent batch I've noticed deceloped the sharpness was a pumpkin ale. Sat in primary for two weeks, kegged and added spiced tea, let it sit in the keg at room temperature for a few more days, pulled a sample (tasted great), and then decided to move it to kegerator. Prior to kegging it was super smooth, great mouth feel, a little sweet, and no bitterness detected (18 IBU). Now that is been sitting on gas for about month (set it and forget it at 12psi) it seems to have a slight bite on the front that goes away once the glass warms.
Tap water is filtered with charcoal filters, cut with distilled water, and treated with about half campden tablet (7-8 gallons of total water treated). Water profile is adjusted accordingly with brun water. Mash PH has generally been around 5.4 - 5.5 for most of my beers.
My kegs are cleaned, rinsed, and sanitized after every batch. Lines are cleaned and rinsed regularly with line cleaner (additional acid line cleaner every 4-5 months for beer stone). Current lines have only had about 3 or 4 batches through them. Everything is sanitized prior to beer touching anything.
I also temperature control my fermentation to the desired temps. Kegs are purged with co2 and I do closed transfers with co2 to keep beer touching as little o2 as possible post fermentation.
My theory is the fact that I never have used any fining agents other than Irish moss in the boil. Mainly because I've been too lazy to deal with gelatin and all that. I typically don't mind a bit of chill haze and notice it to fade over time the more I drink the beer off the keg, so I never decided to take the extra step. I'm starting to assume the chill haze has something to do with my sharpness that develops. Possibly the harsh compound binding with the protiens that form the chill haze and then fall back out as the beer warms and the haze goes away? Should I start using gelatin to see if it drops all the harshness out of my beer?
Anyone have any thoughts or experience with this?
My last pale ale had it real bad, but I'm chalking that one up to too much sulfate. I brewed it again with half the amount of sulfate, and the bitterness and dryness was spot on for what I wanted, and super smooth when I tasted it prior to kegging. I'm hoping it stays that way once kegged though based on what has been happening.
My most recent batch I've noticed deceloped the sharpness was a pumpkin ale. Sat in primary for two weeks, kegged and added spiced tea, let it sit in the keg at room temperature for a few more days, pulled a sample (tasted great), and then decided to move it to kegerator. Prior to kegging it was super smooth, great mouth feel, a little sweet, and no bitterness detected (18 IBU). Now that is been sitting on gas for about month (set it and forget it at 12psi) it seems to have a slight bite on the front that goes away once the glass warms.
Tap water is filtered with charcoal filters, cut with distilled water, and treated with about half campden tablet (7-8 gallons of total water treated). Water profile is adjusted accordingly with brun water. Mash PH has generally been around 5.4 - 5.5 for most of my beers.
My kegs are cleaned, rinsed, and sanitized after every batch. Lines are cleaned and rinsed regularly with line cleaner (additional acid line cleaner every 4-5 months for beer stone). Current lines have only had about 3 or 4 batches through them. Everything is sanitized prior to beer touching anything.
I also temperature control my fermentation to the desired temps. Kegs are purged with co2 and I do closed transfers with co2 to keep beer touching as little o2 as possible post fermentation.
My theory is the fact that I never have used any fining agents other than Irish moss in the boil. Mainly because I've been too lazy to deal with gelatin and all that. I typically don't mind a bit of chill haze and notice it to fade over time the more I drink the beer off the keg, so I never decided to take the extra step. I'm starting to assume the chill haze has something to do with my sharpness that develops. Possibly the harsh compound binding with the protiens that form the chill haze and then fall back out as the beer warms and the haze goes away? Should I start using gelatin to see if it drops all the harshness out of my beer?
Anyone have any thoughts or experience with this?
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