Just went on to post about the same issue, then found this thread. I made an APA a couple of months ago with the same issue. Used filtered tap water, which has been fine for 50+ batches. It is the same filtered tap water used by a local brewery, and they tell me they do not make any adjustments, they will just not brew occasionally when they don't like that days water profile, which is rare. It was the first batch crushing my own grain, that could be the issue. I also lowered the amount of specialty malts compared to past batches, and added corn sugar to dry it out and accentuate the hops. I have it on tap right next to a previous APA that tastes great, brewed two months prior.
Both beers fermented with US05 in a 62 degree basement, beer temp never gets above 68, 10 gal. batches, Primary for 3 weeks, then keg.
Here is the list of differences:
Good APA
Mash at 152
SG = 1.050
FG = 1.013
80% 2-row
9% Vienna
4% Carapils
3.3% C20
3.3% Honey Malt
0.75 oz. Columbus FWH
no 60 min. addition
4 oz. @ 20 min Amarillo/Citra/Simcoe/Columbus
4 oz. 20 min hopstand Amarillo/Citra/Simcoe/Columbus
Medicinal (Bad) APA
Mash at 149
SG = 1.050
FG = 1.008
81% 2 row
9.5% Vienna
4.8% Carapils
2.4% Honey Malt
2.4% corn sugar
0.5 oz. Magnum @ 60 min
4 oz. @ 20 min Amarillo/Citra/Simcoe
4 oz. 20 min hopstand Amarillo/Citra/Simcoe
I just got a new grain mill for the second batch used it for the first time, set @0.37. The old crush was at the LHBS, unknown diameter. I did adjust my efficiency upward (guessed) and hit the target OG. My new crush added about 7-8% to the mash efficiency.
Maybe it is just the hops. The bad batch was from a new batch, all were purchased in one pound bags, and not opened until brew day. The good batch was from hops stored in opened bags, vacuum sealed in the freezer for storage.
Maybe the lower mash temp and lowering the specialty grains caused high mash pH (which I don't measure, unfortunately)?
I am at complete loss. This is the first off flavor I have not been able to pinpoint, and it is very frustrating.
Any additional info or observations would be appreciated.
Both beers fermented with US05 in a 62 degree basement, beer temp never gets above 68, 10 gal. batches, Primary for 3 weeks, then keg.
Here is the list of differences:
Good APA
Mash at 152
SG = 1.050
FG = 1.013
80% 2-row
9% Vienna
4% Carapils
3.3% C20
3.3% Honey Malt
0.75 oz. Columbus FWH
no 60 min. addition
4 oz. @ 20 min Amarillo/Citra/Simcoe/Columbus
4 oz. 20 min hopstand Amarillo/Citra/Simcoe/Columbus
Medicinal (Bad) APA
Mash at 149
SG = 1.050
FG = 1.008
81% 2 row
9.5% Vienna
4.8% Carapils
2.4% Honey Malt
2.4% corn sugar
0.5 oz. Magnum @ 60 min
4 oz. @ 20 min Amarillo/Citra/Simcoe
4 oz. 20 min hopstand Amarillo/Citra/Simcoe
I just got a new grain mill for the second batch used it for the first time, set @0.37. The old crush was at the LHBS, unknown diameter. I did adjust my efficiency upward (guessed) and hit the target OG. My new crush added about 7-8% to the mash efficiency.
Maybe it is just the hops. The bad batch was from a new batch, all were purchased in one pound bags, and not opened until brew day. The good batch was from hops stored in opened bags, vacuum sealed in the freezer for storage.
Maybe the lower mash temp and lowering the specialty grains caused high mash pH (which I don't measure, unfortunately)?
I am at complete loss. This is the first off flavor I have not been able to pinpoint, and it is very frustrating.
Any additional info or observations would be appreciated.