I have what I believe is a brewing chemistry related question.
I have made several batches recently of the following recipe:
3.5 gallons
2lbs 2 row
1lbs maris otter
1lbs pilsner
.5lbs crystal 10
.5lbs carapils
.5lbs crystal 40
3 oz of different hops at flame out and a 60 min steep.
the only common hop is El Dorado
I used RO water and treated it to the mild ale profile and again to the Yellow balanced profile with bru'n water.
I controlled pH to 5.2 at room temp (this is another question, should it be 5.2 at room temp or .2- .3 above 5.2 at room temp? More around 5.4-5.5?)
Both batches had a horrible astringency that was not present until i added the hops at flame out. Wort tastes wonderful all throughout mashing and boil, then hops are added and it tastes like solvent/diesel fuel like. Also, there is not a lot of hop aroma, it mostly smells solvent like. both batches could not be consumed
I am trying to figure out where I am going wrong or if I am adding something that could be reacting with the hops. I use RO water from the grocery store, not sure if something could be in the water, although I doubt it. Do brewing salts go bad? I have had mine for about 2 to 3 years. In-between these batches I did a 3.5 gal Mild Ale where I added 2 oz if EKG at 7 min. This beer did not have the off flavor/odor and I did use the same brewing salts and equipment (I may have uses a different hose to run off from the mash tun to build kettle, can't remember). I may have used bottle distilled water, instead of RO from the grocery store, I'm not sure.
Lastly I made a control batch this last Friday of Jamil's Pale ale from Brewing with Classic Styles and it may be ok, it did not have as much of the flavor/aroma, but appeared to slightly. I will have wait until fermentation is complete and it is pegged before I will be able to really tell.
I mostly use gypsum, CaCl and epson salt for water adjustments along with 88% lactic or 10% Phosphoric for pH adjustment. Baking soda is sometimes use to add bicarb when needed, like with the mild ale profile.
If anyone can point me to the possible cause I would greatly appreciate it!!!
I have made several batches recently of the following recipe:
3.5 gallons
2lbs 2 row
1lbs maris otter
1lbs pilsner
.5lbs crystal 10
.5lbs carapils
.5lbs crystal 40
3 oz of different hops at flame out and a 60 min steep.
the only common hop is El Dorado
I used RO water and treated it to the mild ale profile and again to the Yellow balanced profile with bru'n water.
I controlled pH to 5.2 at room temp (this is another question, should it be 5.2 at room temp or .2- .3 above 5.2 at room temp? More around 5.4-5.5?)
Both batches had a horrible astringency that was not present until i added the hops at flame out. Wort tastes wonderful all throughout mashing and boil, then hops are added and it tastes like solvent/diesel fuel like. Also, there is not a lot of hop aroma, it mostly smells solvent like. both batches could not be consumed
I am trying to figure out where I am going wrong or if I am adding something that could be reacting with the hops. I use RO water from the grocery store, not sure if something could be in the water, although I doubt it. Do brewing salts go bad? I have had mine for about 2 to 3 years. In-between these batches I did a 3.5 gal Mild Ale where I added 2 oz if EKG at 7 min. This beer did not have the off flavor/odor and I did use the same brewing salts and equipment (I may have uses a different hose to run off from the mash tun to build kettle, can't remember). I may have used bottle distilled water, instead of RO from the grocery store, I'm not sure.
Lastly I made a control batch this last Friday of Jamil's Pale ale from Brewing with Classic Styles and it may be ok, it did not have as much of the flavor/aroma, but appeared to slightly. I will have wait until fermentation is complete and it is pegged before I will be able to really tell.
I mostly use gypsum, CaCl and epson salt for water adjustments along with 88% lactic or 10% Phosphoric for pH adjustment. Baking soda is sometimes use to add bicarb when needed, like with the mild ale profile.
If anyone can point me to the possible cause I would greatly appreciate it!!!