SugarJohnson
Well-Known Member
I did not want to ask this until I had ruled everything out I could. Here is the problem quickly: I have about 15 AG brews under my belt. I brew on a brutus system with stable mash temps and a single batch sparge. Crush grains with a BC at the factory setting. Ferment in a basement that is around 64-68 year round. Sanitize WELL with Starsan. I have now gotten a Solvent like off flavor on the last 4 brews. They are not green as the last Amber Ale has been in the bottle 8 weeks. I originally thought chlorine so I used Campden tablets overnight. No signs of infection either. Looking at my water chem I now am wondering about tannin extraction during sparge due to Alkaline water. Alkalinity is high but using Palmers PH Nom as well the ez water Calc I have tried to stay in the SRM guidelines. Beer is not terrible but has the flavor. You can actually aerate in the glass and smell it clearly! I have NOT adjusted any salts as of yet.
Any help is appreciated and sorry for the long post.
Mash Water / Total water (ppm):
Ca: 97 / 97
Mg: 40 / 40
Na: 13 / 13
Cl: 18 / 18
SO4: 205 / 205
CaCO3: 257 / 257
RA (mash only): 164 (19 to 23 SRM)
Cl to SO4 (total water): 0.09 (Very Bitter)
Any help is appreciated and sorry for the long post.
Mash Water / Total water (ppm):
Ca: 97 / 97
Mg: 40 / 40
Na: 13 / 13
Cl: 18 / 18
SO4: 205 / 205
CaCO3: 257 / 257
RA (mash only): 164 (19 to 23 SRM)
Cl to SO4 (total water): 0.09 (Very Bitter)