lembeck2001
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- Jan 4, 2008
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Is there a potential for any off flavors from brewing with some pretty hard water.....harder than most? I read that you can get some sharp off flavors if the water is high enough in some specific minerals.
I have a couple of young batches and both seem to have a smiliar "almost cidery taste" and I'm trying to determine the cause. It does not dominate the beer, but its definitely there. I've been considering going to bottled spring water for the next batch to see if I notice a difference.
I'm also hoping the sharp edge may fade over time as the beer ages and matures.
Any thoughts?
I have a couple of young batches and both seem to have a smiliar "almost cidery taste" and I'm trying to determine the cause. It does not dominate the beer, but its definitely there. I've been considering going to bottled spring water for the next batch to see if I notice a difference.
I'm also hoping the sharp edge may fade over time as the beer ages and matures.
Any thoughts?