I'll seek some other opinions to see if others have the same perception of sour as I do. If you tasted my beer, you might describe the taste I'm describing totally different - and I would bet you would know exactly how to address it.
Shall I send you a bottle? ;-)
Regarding the RO water I use...
It's possible I'm describing the taste wrong. I'm not treating the RO water to remove chlorine. Should I be?
No idea what the iron and magnesium levels are.
No Epsom salts used so far.
This was a 5.5 gal batch.
I treated 9 gallons of RO water with 6.12g Calcium Chloride.
Hops were purchased fresh before brew. I’m assuming they were not old at the brew supply.
I haven’t solicited the opinion of people that would “know” aside from my wife, who describes it as a soapy taste.
I don’t use dish soap to clean so it’s not actually soap.
It’s very noticeable (to me) - the difference between mine and the breweries I visit.
I’ve been brewing all grain using RO water and following AJ delange’s “A Brewing Water Chemistry Primer” guidelines with good success.
I have been attempting to up my game by dabbling into measuring mash pH and adjusting accordingly. I say dabbling because shortly after starting to learn this...
Making a 2L starter (2L water - 7.1 oz DME) today.
I usually boil my starter wort in my 2L flask but this time I boiled it in a pot first. After my boil and cooling I transfered it to my flask and it was 1.6L
Can I go ahead and pitch my yeast or.....?
I'm doing my first starter in over a year. I'm not sure how old my DME is. Probably about 1.5 years old.
Will ths be OK for a starter or should I get some new DME?
Hey Folks,
I'm going to try freezing my bottles before bottling from a keg this time but I'm not sure what the process is for freezing the bottles. Do I sanitize them, let them dry and then freeze them?
Thanks