which water is the best for an Ale?

[rfull007]

I used gallon jugs of spring water from Harris Teeter. Is that water ok to use? It has been three weeks in the bottle with a FG of 1.010. I tried one because I just had to...tasted very bitter with a bubbly bitter after taste. Huge bubbles in the head. Insane amount of head retention. This is. my first attempt go easy. Brewer's best honey blueberry neapa

 

[brewdude88]

That water should be fine.

Is the beer over carbonated? If so, you may have an infection on your hands, or it was bottled to early.

As for the bitterness, is it bitter or astringent. Remember, bitter is a taste and astringency is something you can feel (has a drying sensation in the mouth)

 

[rfull007]

That water should be fine.

Is the beer over carbonated? If so, you may have an infection on your hands, or it was bottled to early.

As for the bitterness, is it bitter or astringent. Remember, bitter is a taste and astringency is something you can feel (has a drying sensation in the mouth)

 

[rfull007]

I would say astringent.. like larger bubbles on the side my tongue that pop. almost large clear bubbles in the head almost like soap. what's a good wait time on an ale at 67*. I followed the directions to a tee. All bottles and valves I used starSan. I'm going to leave it the fridge until xmas. if crap still I guess pour it out and star over.

 

[BrewnWKopperKat]

which water is the best for an Ale?

With extract-based recipes, RO, distilled, or low mineral water (some brands of spring water, some people's tap water) is often recommended (see How to Brew, 4e for details).

I used gallon jugs of spring water from Harris Teeter. Is that water ok to use?

That water could be fine. People report good results with some brands of spring water (I use distilled/RO). Some people are able to get recent mineral analysis of brands of spring water by checking the brands web site.

astringent..

With extract+based recipes, high amounts of minerals in water that's steeped 'too warm' apparently can lead to astringency. There are other probable causes of astringency as well.

If you can't find information on the mineral content for that brand spring water to confirm that it is low in minerals, one option would be to brew the same kit (ideally the same way) with distilled / RO water. It would be also reasonable to verify that the kit instructions do not contain typing errors and includes good practices for steeping.

Do you have a link to the specific recipe that you brewed?

 

[brewdude88]

like larger bubbles on the side my tongue that pop. almost large clear bubbles in the head almost like soap.

I'm still having a hard time understanding the problem, but does the beer foam to much when you pour it into a glass?

Your description keeps suggesting possible over-carbonation. Over carbed beer can develope a carbonic acid bite... One easy way to confirm is to take a swig of soda water to see if you get the same sensation.

 

[Jag75]

How much priming sugar did you add ? I've brewed that kit years ago , was there steeping grains? If so what temp did you steep? What did the beer look like when you bottled ?

When brewing extract kits RO or distilled water works really well since the acids and salts were done in the mash . No idea of the minerals in bottled spring water.

Do you have any pics ?

 

[mabrungard]

More than likely, that bottled water has more alkalinity than you really want in the beer. That can result in the hop expression and bitterness to be unpleasant. The mineral content of that water was probably okay, but the alkalinity does deserve your attention. Neutralizing alkalinity is an important duty of a good brewer.

The coarse carbonation is temporary. It will become finer with time. Give it another week.

 

[rfull007]

With extract-based recipes, RO, distilled, or low mineral water (some brands of spring water, some people's tap water) is often recommended (see How to Brew, 4e for details).


That water could be fine. People report good results with some brands of spring water (I use distilled/RO). Some people are able to get recent mineral analysis of brands of spring water by checking the brands web site.


With extract+based recipes, high amounts of minerals in water that's steeped 'too warm' apparently can lead to astringency. There are other probable causes of astringency as well.

If you can't find information on the mineral content for that brand spring water to confirm that it is low in minerals, one option would be to brew the same kit (ideally the same way) with distilled / RO water. It would be also reasonable to verify that the kit instructions do not contain typing errors and includes good practices for steeping.

Do you have a link to the specific recipe that you brewed?

PREMIUM KITS

 

[rfull007]

How much priming sugar did you add ? I've brewed that kit years ago , was there steeping grains? If so what temp did you steep? What did the beer look like when you bottled ?

When brewing extract kits RO or distilled water works really well since the acids and salts were done in the mash . No idea of the minerals in bottled spring water.

Do you have any pics ?

the entire packet

 

[rfull007]

How much priming sugar did you add ? I've brewed that kit years ago , was there steeping grains? If so what temp did you steep? What did the beer look like when you bottled ?

When brewing extract kits RO or distilled water works really well since the acids and salts were done in the mash . No idea of the minerals in bottled spring water.

Do you have any pics ?
[/QUOTE
I used the entire pack of sugar included with the kit..ok so steeped at 140* I think. it was very hazy and golden.i"ll use distilled on the next go..