First time question from a long time lurker. I've learned so much from the collective efforts of so many on this site, and would like to say a big thank you to you all before I begin. You are an amazing bunch!
So, on to my question, or issue.
Last month a brewed an all grain Australian Pale Ale, more of a Sparkling for those who are familiar with Coopers. I used a more or less standard recipe for the style. The only major diviation was that I used German Pilsner Malt, which I had on hand and needed to use up, instead of the usual Pale Malt. Otherwise, a standard Pale Ale... Few ingredients, minimal hops.
I nailed all targets.. color, OG (pre and post boil), FG. Looked great, smelled great, but the taste..... First few seconds PERFECT, and then the aftertaste gave way to a lingering bitterness... almost soapy taste!
But here's the thing... this isn't my first all grain and I'm no stranger to trouble shooting. So here is some interesting info:
First off... my gear was clean. That's never been an issue since the early days.
Next: The bitter taste was already present before pitching the yeast and before bottling. I always sample the raw beer and noticed it post boil, but decided to go through with fermentation and bottling anyway, in case the bitterness would mellow.
Other info, I mashed a bit lower than usual, as was recommended by some forum articles dedicated to Aussie Pales... kept it in the 63 C instead of closer to 67 C for most of the mash. Was happy with the body that turned out, but at what cost!
The water I built was dead on with ion levels and ph, but I forgot to check the ph of the mash (always tricky to brew with a family also needing a bit of attention) I theorize that the ph actually dropped too low during the mash. Could this have released too many tannins? I did remember in time to check the ph of the boil and it was actually getting down around 5.1. whoops.
Last idea.... I didn't mash out. I wanted to but wouldn't have hit the mash out temp without adding too much water, and I was hoping to keep a slightly thicker mash. Perhaps that was a bad idea?
Otherwise, I'm out of ideas. Would love any input from some veterens with tips for other things I might not have thought of. Thanks in advance.. you guys rock!
So, on to my question, or issue.
Last month a brewed an all grain Australian Pale Ale, more of a Sparkling for those who are familiar with Coopers. I used a more or less standard recipe for the style. The only major diviation was that I used German Pilsner Malt, which I had on hand and needed to use up, instead of the usual Pale Malt. Otherwise, a standard Pale Ale... Few ingredients, minimal hops.
I nailed all targets.. color, OG (pre and post boil), FG. Looked great, smelled great, but the taste..... First few seconds PERFECT, and then the aftertaste gave way to a lingering bitterness... almost soapy taste!
But here's the thing... this isn't my first all grain and I'm no stranger to trouble shooting. So here is some interesting info:
First off... my gear was clean. That's never been an issue since the early days.
Next: The bitter taste was already present before pitching the yeast and before bottling. I always sample the raw beer and noticed it post boil, but decided to go through with fermentation and bottling anyway, in case the bitterness would mellow.
Other info, I mashed a bit lower than usual, as was recommended by some forum articles dedicated to Aussie Pales... kept it in the 63 C instead of closer to 67 C for most of the mash. Was happy with the body that turned out, but at what cost!
The water I built was dead on with ion levels and ph, but I forgot to check the ph of the mash (always tricky to brew with a family also needing a bit of attention) I theorize that the ph actually dropped too low during the mash. Could this have released too many tannins? I did remember in time to check the ph of the boil and it was actually getting down around 5.1. whoops.
Last idea.... I didn't mash out. I wanted to but wouldn't have hit the mash out temp without adding too much water, and I was hoping to keep a slightly thicker mash. Perhaps that was a bad idea?
Otherwise, I'm out of ideas. Would love any input from some veterens with tips for other things I might not have thought of. Thanks in advance.. you guys rock!