Jenileo
Apprentice
- Joined
- Dec 2, 2017
- Messages
- 3
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Hoping I can get some pointers on some new issues I am coming across in my beer.
Since moving to the new location which is in a different state I have run into various issues that seem to be associated with the water. I have since started to brew with RO water and most of the issues have gone away but one that is left is high attenuation in all of my beers regardless of mash ph, mash temp, yeast and fermentation temp. Recipes that previously finished with attenuation in and around mid 70% are now finishing at mid to upper 80% which is causing my beers to taste dry, thin and for highly hopped beers, the bitter is sharp and harsh.
It seems that the common denominator is the water, but I'm surprised to see it in the RO beers as well. I use a mix of Beersmith and Bru?n water to build my water profiles and I check PH throughout my entire process. My starting mash PH among those beers has been in the range of 5.2 - 5.45 taken approx 10-15 minutes into the mash.
I typically mash 152-155 for 60-75 min depending on the beer and these have all dried out. I have used Wyeast 1056 and London Ale III both new yeasts and I did a starter. I also have used Safale 05 that I sprinkled in over the wort. Among these beers I have used 5 different fermentation vessels one being brand new. All of these beers are attenuating 83-88%.
Would love to hear some thoughts on what this could be.
Thanks!
Jen
Since moving to the new location which is in a different state I have run into various issues that seem to be associated with the water. I have since started to brew with RO water and most of the issues have gone away but one that is left is high attenuation in all of my beers regardless of mash ph, mash temp, yeast and fermentation temp. Recipes that previously finished with attenuation in and around mid 70% are now finishing at mid to upper 80% which is causing my beers to taste dry, thin and for highly hopped beers, the bitter is sharp and harsh.
It seems that the common denominator is the water, but I'm surprised to see it in the RO beers as well. I use a mix of Beersmith and Bru?n water to build my water profiles and I check PH throughout my entire process. My starting mash PH among those beers has been in the range of 5.2 - 5.45 taken approx 10-15 minutes into the mash.
I typically mash 152-155 for 60-75 min depending on the beer and these have all dried out. I have used Wyeast 1056 and London Ale III both new yeasts and I did a starter. I also have used Safale 05 that I sprinkled in over the wort. Among these beers I have used 5 different fermentation vessels one being brand new. All of these beers are attenuating 83-88%.
Would love to hear some thoughts on what this could be.
Thanks!
Jen