Radboud
Well-Known Member
I have the same problem, a tartness that persists after ageing, sometimes a weak body etc.
First I thought this was caused by fermenting too hot using Notty but I also had the exact same taste in a batch of Belgian Blond using yeast harvested from a couple of La Chouffe bottles which should not have this taste component in the low 70s.
I was also ready to blame my water chemistry but the things about slipping mash temp would also make sense. I do AG, I batch sparge in a 5g cooler. Usually strike temps are spot on but I haven't really done anything up to now to check what is happening during the mash, just left it alone for 60 mins after which I drain.
First I thought this was caused by fermenting too hot using Notty but I also had the exact same taste in a batch of Belgian Blond using yeast harvested from a couple of La Chouffe bottles which should not have this taste component in the low 70s.
I was also ready to blame my water chemistry but the things about slipping mash temp would also make sense. I do AG, I batch sparge in a 5g cooler. Usually strike temps are spot on but I haven't really done anything up to now to check what is happening during the mash, just left it alone for 60 mins after which I drain.