ForkBoy
Well-Known Member
- Joined
- 7/5/03
- Messages
- 102
- Reaction score
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Hi all,
I'm trying to eliminate a kind of harsh/bitter/medicinal flavour that has appeared in all my all grain and partial brews so far. Pretty sure I've got the mash pH, and temperatures sorted so I don't think it's tannins. I've pitched with healthy yeasts (straight from the White Labs vial), and use iodophor (12ppm) on anything that comes near the wort, so I don't think it's an infection or wild yeast. My next suspect is the chlorine, as I've read that this can produce harsh phenols when brewing from grain that is detectable in very small doses.
I was wondering how many of you all-grain brewers filter your water with an active carbon filter to remove the chlorine from the tap water? Did you notice a significant improvement after you started filtering?
Thanks
I'm trying to eliminate a kind of harsh/bitter/medicinal flavour that has appeared in all my all grain and partial brews so far. Pretty sure I've got the mash pH, and temperatures sorted so I don't think it's tannins. I've pitched with healthy yeasts (straight from the White Labs vial), and use iodophor (12ppm) on anything that comes near the wort, so I don't think it's an infection or wild yeast. My next suspect is the chlorine, as I've read that this can produce harsh phenols when brewing from grain that is detectable in very small doses.
I was wondering how many of you all-grain brewers filter your water with an active carbon filter to remove the chlorine from the tap water? Did you notice a significant improvement after you started filtering?
Thanks