zyx345
Well-Known Member
My last all grain batch came out very astringent tasting after fermentation and I am unsure of the root cause.
Details:
-BIAB batch mashed overnight with 1.5 quarts of water per pound of grain and batch sparged until I had approx. 7.25 gallons of wort.
-Mashed at 158F and did an overnight mash.
-Batch sparge with 150F water.
-I do a split boil so after boil off I end up with around 5.25 - 5.5 gallons of wort.
-All water was ran through a Brita filter and treated with 1/4 tab of Campden each, for both the mash and sparge water. My water company has their analysis below:
http://www.amwater.com/files/NJ_2004002_CCR.pdf
-The grind on the gain was very fine but not floury. The recipe was Yooper's Dogfish Head 60 clone: https://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/
-Fermented at 60F using one packet of rehydrated S-04 for 3 weeks.
Questions:
Could it be that the PH levels in my water was the cause?
Would using bottled or spring water work better?
Did I possibly over sparge?
Details:
-BIAB batch mashed overnight with 1.5 quarts of water per pound of grain and batch sparged until I had approx. 7.25 gallons of wort.
-Mashed at 158F and did an overnight mash.
-Batch sparge with 150F water.
-I do a split boil so after boil off I end up with around 5.25 - 5.5 gallons of wort.
-All water was ran through a Brita filter and treated with 1/4 tab of Campden each, for both the mash and sparge water. My water company has their analysis below:
http://www.amwater.com/files/NJ_2004002_CCR.pdf
-The grind on the gain was very fine but not floury. The recipe was Yooper's Dogfish Head 60 clone: https://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/
-Fermented at 60F using one packet of rehydrated S-04 for 3 weeks.
Questions:
Could it be that the PH levels in my water was the cause?
Would using bottled or spring water work better?
Did I possibly over sparge?