lulubrewer
Member
- Joined
- Oct 25, 2012
- Messages
- 23
- Reaction score
- 1
Hi everyone,
I have a weird off flavor in my beers. The off flavor starts at week 2-3 after bottling. It is a bitter off flavor in the back of the roof of the mouth (nothing to do with hop bitterness). it is mainly an aftertaste. it is hard to describe and if I'm coming to you guys it is because I couldn't find it in the classic descriptors of off flavors.
I brew all grain.
2l yeast starter with liquid yeast vs rehydrated dry yeast: no difference.
tap water filtered through britta vs straight tap water: no difference.
I always use campdem tablets.
APA vs IPA: the IPA was better
English pale ale vs supper hoppy english pale: the supper hoppy one was worse.
2 Belgian Dark Strong Ales: not noticeable (beer was hiding it?)
What puzzles me is that it only comes after 2-3 weeks in bottle. The fermented wort tastes fine. Or maybe it is simply that it only comes through in a fully carbonated drink.
My water is as follows:
Alkalinity (as CaCO3) - 60 mg/L
pH - 8.7 (SU)
Calcium (as Ca) - 30 mg/L
Magnesium (as Mg) - 14 mg/L
Sodium (as Na) - 26 mg/L
Sulfate - 48 mg/L
Bicarbonate (as CaCO3) - 57 mg/L
Chloride - 40 mg/L
Hardness (as CaCO3) - 125 mg/L (7.3 grains/gallon)
which seems to be pretty average to me.
I just bough some colorphast and the final ph for the last batch (an ipa) is almost 5 (4.7 on the colorphast, but since they read 0.3 lower...). It seems high to me.
Anyways, I'm lost...
I have a weird off flavor in my beers. The off flavor starts at week 2-3 after bottling. It is a bitter off flavor in the back of the roof of the mouth (nothing to do with hop bitterness). it is mainly an aftertaste. it is hard to describe and if I'm coming to you guys it is because I couldn't find it in the classic descriptors of off flavors.
I brew all grain.
2l yeast starter with liquid yeast vs rehydrated dry yeast: no difference.
tap water filtered through britta vs straight tap water: no difference.
I always use campdem tablets.
APA vs IPA: the IPA was better
English pale ale vs supper hoppy english pale: the supper hoppy one was worse.
2 Belgian Dark Strong Ales: not noticeable (beer was hiding it?)
What puzzles me is that it only comes after 2-3 weeks in bottle. The fermented wort tastes fine. Or maybe it is simply that it only comes through in a fully carbonated drink.
My water is as follows:
Alkalinity (as CaCO3) - 60 mg/L
pH - 8.7 (SU)
Calcium (as Ca) - 30 mg/L
Magnesium (as Mg) - 14 mg/L
Sodium (as Na) - 26 mg/L
Sulfate - 48 mg/L
Bicarbonate (as CaCO3) - 57 mg/L
Chloride - 40 mg/L
Hardness (as CaCO3) - 125 mg/L (7.3 grains/gallon)
which seems to be pretty average to me.
I just bough some colorphast and the final ph for the last batch (an ipa) is almost 5 (4.7 on the colorphast, but since they read 0.3 lower...). It seems high to me.
Anyways, I'm lost...