I am a new All Grain Brewer and have made 4 batches.
1st- American Amber- Good (Much more hoppy than the 2nd Amber, same grain bill though, more hops).
2nd- American Amber- Off flavor
3rd- Milk Stout- Great
4th- Blonde- Same off flavor as the 2nd.
The off flavor was really hard to place, somewhat burnt, and also a plastic taste was cited to me by others. I could notice the off flavor as soon as the wort had been boiled and then cooled before pitching yeast, so I know it is not a wild yeast, bacteria, fermenting, etc. issue
Anyway, after doing some reading I decided it may be my brewing water. The water profile changes frequently in the small village I live in. We use various wells that all pump water to a large tower, slightly treated and then it is piped into homes. I was told that the water profile will change many times over the course of the year and depending on weather (Canadian Climate). I just tested the PH of my tap water and got a reading of about 7.2. I think this may be too high for lighter beer and also explains why my stout turned out good.
What is my next step? Can I treat my sparge water only? What should I treat it with, without knowing the specifics of the water report? Would 5.2 Stabilizer work?
Any suggestions would be great, as I really have no idea what to do next.
Thanks
1st- American Amber- Good (Much more hoppy than the 2nd Amber, same grain bill though, more hops).
2nd- American Amber- Off flavor
3rd- Milk Stout- Great
4th- Blonde- Same off flavor as the 2nd.
The off flavor was really hard to place, somewhat burnt, and also a plastic taste was cited to me by others. I could notice the off flavor as soon as the wort had been boiled and then cooled before pitching yeast, so I know it is not a wild yeast, bacteria, fermenting, etc. issue
Anyway, after doing some reading I decided it may be my brewing water. The water profile changes frequently in the small village I live in. We use various wells that all pump water to a large tower, slightly treated and then it is piped into homes. I was told that the water profile will change many times over the course of the year and depending on weather (Canadian Climate). I just tested the PH of my tap water and got a reading of about 7.2. I think this may be too high for lighter beer and also explains why my stout turned out good.
What is my next step? Can I treat my sparge water only? What should I treat it with, without knowing the specifics of the water report? Would 5.2 Stabilizer work?
Any suggestions would be great, as I really have no idea what to do next.
Thanks