Likbas
Active Member
Same yeast, same water, same malt combination. Left a Bitter with 1.049OG and right a Bitter with 1.035OG.
I think it's the Water, because of the ph level. Most Water in germany has more than PH7. Our has PH8,64. The more of malts in the stronger Bitter balance mash and wort PH, but not enough in the ordinary Bitter. I try to compensate it with some gypsum. But it wouldn't helps in the low gravity bitter.
In taste: the 1.049OG Bitter is well tasty. The 1.035OG is sharp and unround. It's my second low gravity bitter, the previous has it too and I must dispose it, it was not drinkable. :-( That hurts.
Is it a problem of water treatment? Or anything else? Have anyone the same problem? Or could solve it?
I think it's the Water, because of the ph level. Most Water in germany has more than PH7. Our has PH8,64. The more of malts in the stronger Bitter balance mash and wort PH, but not enough in the ordinary Bitter. I try to compensate it with some gypsum. But it wouldn't helps in the low gravity bitter.
In taste: the 1.049OG Bitter is well tasty. The 1.035OG is sharp and unround. It's my second low gravity bitter, the previous has it too and I must dispose it, it was not drinkable. :-( That hurts.
Is it a problem of water treatment? Or anything else? Have anyone the same problem? Or could solve it?