I'm an all grain brewer. I typically brew ales that are 10+ SRM. I filter my water slowly (about 1 gpm) through a KDF filter using a potable water hose from my sink and I add camden to my water to remove chloramines. I know my water chemistry and I use Kai's EZ Water spreadsheet to determine additions to adjust ph; which I usually use CaCl2 and Lactic Acid. I chill my wort to pitching temps with an immersion chiller. I aerate my wort prior to pitching with an aquarium pump and a stone for about 20 minutes and stir/splash the crap out of it. I have temp control for fermentation. I clean my equipment with PBW and sanitize thoroughly with StarSan and I'm meticulous about it. I always flush my kegs with CO2 before I rack my beer.
I never get off flavors in my darker beers, not even in beers at or just over 7 SRM like Pale Ales. But anytime I brew a "lighter" beer (less than 5ish SRM) I get acetaldehyde. It is most definitely green apples, and you can smell it before you even taste the beer. It doesn't matter what the grain bill, which yeast I use, what temps I ferment at, I always get it.
Without getting into details about any particular batch, I'm curious to know if water chemistry can be my problem. I can brew batch after batch of "darker" beer and never get a touch of off flavors. Even cutting my water 50% with distilled still results in acetaldehyde in any lighter colored beers.
Has anyone else experienced this? Should I just stick with RO or distilled water for beers under 7 SRM? Here's my water chemistry info:
Ca ppm - 29
Mg ppm - 11
Na ppm - 30
Cl ppm - 20
SO4 ppm - 90
HCO3 ppm - 29
Thanks.
I never get off flavors in my darker beers, not even in beers at or just over 7 SRM like Pale Ales. But anytime I brew a "lighter" beer (less than 5ish SRM) I get acetaldehyde. It is most definitely green apples, and you can smell it before you even taste the beer. It doesn't matter what the grain bill, which yeast I use, what temps I ferment at, I always get it.
Without getting into details about any particular batch, I'm curious to know if water chemistry can be my problem. I can brew batch after batch of "darker" beer and never get a touch of off flavors. Even cutting my water 50% with distilled still results in acetaldehyde in any lighter colored beers.
Has anyone else experienced this? Should I just stick with RO or distilled water for beers under 7 SRM? Here's my water chemistry info:
Ca ppm - 29
Mg ppm - 11
Na ppm - 30
Cl ppm - 20
SO4 ppm - 90
HCO3 ppm - 29
Thanks.