« on: October 07, 2013, 08:14:24 PM »
Hi guys. I've been struggling with an off flavor in many of my hoppy beers. I get a sourness on the finish that is fairly unpleasant, it is not puckering sour like a sour beer. It also doesn't get progressively worse. Pretty sure it is not an infection, doesn't taste like lacto and having had a couple wild yeast infections I am eliminating that too.
After doing some research, I came across an article by Brad Smith that says that astringent flavors can come off at sour. So I am thinking could be one of two things... My water or over sparging/too hot sparging.
I use my sparge on all my beers the same and since only hoppy beers get the flavor I thinking its not that. I use Denny's batch sparge method and usually sparge about 1 gallon or so (I do 3.5 gallon batches, my pre boil volume is usually 5 gallons on a 75 minute boil). I sparge with 180-190 degree water.
I have very, very soft water (got it tested from Ward twice), so I build it up. For my water I am shooting for 110 ppm (Calcium), 18 ppm (Magnesium), 300 ppm (Sulfate), 50 ppm (Chloride), 50 ppm (Bicarbonate). I use this on all my hoppy beers. I use BeerSmith to calculate my additions.