- Joined
- Jan 5, 2013
- Messages
- 344
- Reaction score
- 76
So first off, I haven't done a water profile as of yet. With that said, my first 2 recipes were Mr. Beer Raspberry Wheat Ale and American Light and both turned out really good with no out of ordinary taste. These were made with straight tap water with chlorine allowed to evaporate.
My extract brews Caribou Slobber, Irish Red Ale x2, all have the metallic taste and used RO water from my RO system for 2 of the brews and 1 Tap Water. Late additions were utilized on the 2 Irish Reds.
Now, my Witbier and my Hefeweizen turned out excellent using RO like previous recipes and utilized late additions. No metallic taste at all. These were all NB recipes.
Is the "twang" more common to the dark malt syrup extracts? I want to narrow down my options before I waste a whole AG brew day to the same end results.
My extract brews Caribou Slobber, Irish Red Ale x2, all have the metallic taste and used RO water from my RO system for 2 of the brews and 1 Tap Water. Late additions were utilized on the 2 Irish Reds.
Now, my Witbier and my Hefeweizen turned out excellent using RO like previous recipes and utilized late additions. No metallic taste at all. These were all NB recipes.
Is the "twang" more common to the dark malt syrup extracts? I want to narrow down my options before I waste a whole AG brew day to the same end results.