Since I switched to RO + minerals I've been unable to get ANY yeast character in my beer. I've used some of the most characterful British and Belgian strains and they turn out like they've been brewed with US05.
I've done everything imaginable... low pitch rate, low aeration, cool vs warm fermentation and they always turn out neutral. The only "estery" batches I have ever produced were when I used tap water instead of my now-standard RO with minerals (usually CaCl2, gypsum and Epsom). I use the same ingredients and equipment as others in my community, but I'm the only one experiencing this from those I've asked. The only obvious difference is that I modify, water and they do not.
Anybody else experiencing this? I'm at a complete loss as to what else I could be.
I've done everything imaginable... low pitch rate, low aeration, cool vs warm fermentation and they always turn out neutral. The only "estery" batches I have ever produced were when I used tap water instead of my now-standard RO with minerals (usually CaCl2, gypsum and Epsom). I use the same ingredients and equipment as others in my community, but I'm the only one experiencing this from those I've asked. The only obvious difference is that I modify, water and they do not.
Anybody else experiencing this? I'm at a complete loss as to what else I could be.