Expert: John Snyder - 2/19/2009

Question
QUESTION: Hello
I have been brewing brewing ale for some years and gradually refined my brewing process by reading many books (eg by John Palmer) and looking at websites like this one.  However I still cannot brew the perfect pint - mine still has that 'sharp' aftertaste.  We have very hard water in our area which I boil and add gypsum to - I check the PH value during the early stages of the mash which seems about right.  The mouthfeel is ok and the general bitterness, clarity is not a problem as I have my home-made beer cooler which made a massive difference.  Can you help in any way please.  Thanks, Paul

ANSWER: It may be Astringency,which is sometime confused with bitterness,or sharp after taste.

1-It could be caused by steeping grain too long,or at too hot a temp.
2-overcrushing grain
3-oversparging,or sparging with boiling-hot or alkaline water
4-excessive oxidation

Watch your water temperature,whether mashing,sparging,or steeping
Make sure grain is crushed and not pulverized into powder

Proper temperature is very important.1 to 2 degrees off can really make a difference.Make sure your thermometer is accurate.


         John

---------- FOLLOW-UP ----------

QUESTION: Thank you John for such a prompt reply.
This is helpful I think - I have not been checking the PH of my sparge water only the temparature and the amount.  What would you recommend as the best additive for hard water.  I have been using gypsum but I gather this may also give slightly unwanted flavours. Best regards, Paul


Answer
Gypsum is fine.You can also use Epsom Salt,and calcium chloride,or a combination.

Keep any addition within these limits

50-150 ppm.for calcium
50-150 ppm.for sulfide
0-150 ppm.for chloride
10-30 ppm for magnesium

Remember sulfate and chloride ions react with the phosphates from the mash,which can lead to undesirable flavors

         John