I'm having issues with my hoppier beers tasting bland and samey for a while now. I'm not getting any fruity, citrus, or pine notes really at all. In trying to figure out the problem I'm first going back to my water and could really use some help here.
I'm using RO water from my tap in so cal. The tap water measures 650 TDS and my RO water measures 49 TDS. Not great but should be good enough I think.
On my last batch I tried to clone Hop Stoopid for the second time since lagunitas provides the actual recipe. Using the EZ water spreadsheet I added
Salt Mash Addition Sparge Addition
Gypsum 8g 5g
CaCl2 1g .6g
Epsom 2g 1.2g
Which should get me around:
Calcium Magnesium Sodium Chloride Sulfate
124ppm 11ppm 8ppm 31ppm 309ppm
Which seems reasonable as far as I can tell. Also, I adjusted mash pH to 5.3 using phosphoric acid (verified).
EDIT
My original question was wrong, so I'm editing this. I used my TDS meter and tested my IPA and got 1400. Then I tested some commercial pales and IPAs and got 750-950.
Looking at my additives, I shouldn't be getting numbers anywhere near as high as 1400, right? Is there something I'm missing here?
I'm using RO water from my tap in so cal. The tap water measures 650 TDS and my RO water measures 49 TDS. Not great but should be good enough I think.
On my last batch I tried to clone Hop Stoopid for the second time since lagunitas provides the actual recipe. Using the EZ water spreadsheet I added
Salt Mash Addition Sparge Addition
Gypsum 8g 5g
CaCl2 1g .6g
Epsom 2g 1.2g
Which should get me around:
Calcium Magnesium Sodium Chloride Sulfate
124ppm 11ppm 8ppm 31ppm 309ppm
Which seems reasonable as far as I can tell. Also, I adjusted mash pH to 5.3 using phosphoric acid (verified).
EDIT
My original question was wrong, so I'm editing this. I used my TDS meter and tested my IPA and got 1400. Then I tested some commercial pales and IPAs and got 750-950.
Looking at my additives, I shouldn't be getting numbers anywhere near as high as 1400, right? Is there something I'm missing here?