Analyze Me

[SiHoltye]

Hello,

I've brewed quite a few all Pale and all Pale plus 5%ish Crystal bitters around 1.045 with the water characteristics input below, WITHOUT any water treatment. In the future I'll treat my water now I have the info needed. What I wondered was if any learned people on here could suggest what flavour deviations I have been experiencing due to my not typically optimum water. I think I can taste a consistent harshness in my beers, and have never produced a bitter with a particularly clean taste where malt and hops are easily identifiable, could this be down to the minerals? I'm excited to think it might be! Thanks in advance.

[Whorst]

I would use bottled spring water. I use it here in California, and had excellent results. Years ago I dealt with astringent beers. Turned out to be mash pH. It could be a combination of things, but I would start with a good quality water source. Get some pH papers, or buy 5.2. I've heard people bitch about it, but it works for me all the time, and I've used with 100% lager malt.

[SiHoltye]

Cheers Whorst. I've got a mash on now for an ordinary bitter and have used my tap water adding minerals based on the detailed water info I got the other day from the supplier. I'm hoping not to detect the 'house' ever present slight flavour I have this time. (Think it's astringency). Reckon I might have got a handle on what salts to add and when now - at last, and am hopeful for this brew. Just checked the ph mid-mash, and the strip looks in the right area