« on: March 27, 2014, 07:34:16 AM »
Using the Yellow Bitter profile might have been too much. At over 100 ppm sulfate, that is a lot for a lager. The Jever water supply only has about 75 ppm sulfate and low chloride. The Yellow Bitter profile is intended for bigger and more hop focused beer. Comparatively, the Yellow Balanced profile has more similarity to Jever's profile. So the extra sulfate could be emphasizing the bitterness in that beer. I see that you ultimately did moderate the sulfate, so it's probably not way out of line.
But more likely, the bittering level is emphasizing the bitterness in the beer. 45+ IBUs in a 1.050 beer is a lot and could be a source for an imbalance. In addition, I see that you were emulating a Hockkurz mash schedule, but it seems that it was not very kurz (short). I'm afraid that the mash might have been made too fermentable and there may not be enough residual sweetness. Ultimately, there was a over an hour of mashing.
Only 2.8 IBUs of FWH contribution? I assume that was a teeny hop addition.
Yes, the use of RO water negates any need to acidify the sparging water. The very low alkalinity makes it unnecessary. Even if you did acidify, it would only take a few drops to send the pH plummeting. Astringency from the water is unlikely. However, oversparging is still in play. I stop my runoff at 3 Brix now, after infusing several beers with light tannins by stopping at 2 Brix.