I brew all-grain for a couple of years and I have got a strange problematic.
I brewed the exact same beer, same grain, same equipement, same yeast, two weeks apart. I loved that IPA recipe. Usually I brew at home (with municipal water supply), but that time I decided to brew at my country house where I pump the water directly from the ground, I thought it would be cool to brew with fresh spring water from the mountain...The results was strange...The first one from city is pale yellow like 3-5 SRM with hoppier taste, the second one from the country Orange hue 12-15 SRM less hoppier...First I thought it was oxyidized, but both did taste really good. I brew a second one during my vacation an APA and it got that orange hue also...is it possible that I am dealing with alcaline water at my country house? high Iron level?
I brewed the exact same beer, same grain, same equipement, same yeast, two weeks apart. I loved that IPA recipe. Usually I brew at home (with municipal water supply), but that time I decided to brew at my country house where I pump the water directly from the ground, I thought it would be cool to brew with fresh spring water from the mountain...The results was strange...The first one from city is pale yellow like 3-5 SRM with hoppier taste, the second one from the country Orange hue 12-15 SRM less hoppier...First I thought it was oxyidized, but both did taste really good. I brew a second one during my vacation an APA and it got that orange hue also...is it possible that I am dealing with alcaline water at my country house? high Iron level?