Hello guys, so my last few beers turned out really well and am feeling pretty confident In my process, but just ran into an issue again and was hoping to get some insights.
Problem: Getting harsher flavours (from what I assume is high sulfate content) on the end of the flavor profile, with long lasting bitterness(not really the good the good kind). What confuses me is a sulfate content of 131 ppm isn't really that high...?
The beer:
ESB
OG 1.052 FG 1.011
Batch size 5G
8.5 lb esb malt
8 Oz victory
10oz crystal 40
8 Oz crystal 100(meant to put in less but was a mistake)
Hops: Ekg 1.7oz 60 min
Ekg 0.25 Oz 20 min
Ekg 0.5 Oz 0 min
Imperial pub yeast, fermented at 69F ambient temp (70F is recommended limit for this yeast, so I'm sure I went over 5 degrees or so considering exothermic reaction) with would explain my lower than expected FG
IBU 35
Water profile, as per brewfather total (7.27G) water:
Ca, 93 Mg, 7 Na, 28 Cl,92 S04, 131 Hc03, 68
Salts I used: Gypsum 5g, CaCl 5g, Epsom 2g, Baking soda 2g
One other odd thing that happened was my mash ph was estimated to be 5.35 but was actually about 5.62 which is only slightly higher the top range, so not sure if that has anything to do with it.
Problem: Getting harsher flavours (from what I assume is high sulfate content) on the end of the flavor profile, with long lasting bitterness(not really the good the good kind). What confuses me is a sulfate content of 131 ppm isn't really that high...?
The beer:
ESB
OG 1.052 FG 1.011
Batch size 5G
8.5 lb esb malt
8 Oz victory
10oz crystal 40
8 Oz crystal 100(meant to put in less but was a mistake)
Hops: Ekg 1.7oz 60 min
Ekg 0.25 Oz 20 min
Ekg 0.5 Oz 0 min
Imperial pub yeast, fermented at 69F ambient temp (70F is recommended limit for this yeast, so I'm sure I went over 5 degrees or so considering exothermic reaction) with would explain my lower than expected FG
IBU 35
Water profile, as per brewfather total (7.27G) water:
Ca, 93 Mg, 7 Na, 28 Cl,92 S04, 131 Hc03, 68
Salts I used: Gypsum 5g, CaCl 5g, Epsom 2g, Baking soda 2g
One other odd thing that happened was my mash ph was estimated to be 5.35 but was actually about 5.62 which is only slightly higher the top range, so not sure if that has anything to do with it.