Been doing AG BIAB for a few months now. My one regular issue is that I'm regularly getting a burnt flavour in my brews.
These are typically bitters/ipas, mostly maris otter with small addition of flaked barley, crystal & maybe a hint of black barley. But it's occurring with different recipes (whether put together by me or bought as a complete ready to go AG kit).
A local pub has an on-site micro brewery & I've noticed their (own) beers sometimes has a similar hint of burnt flavour (but not always - yesterday it was spot on). So I don't think it's just me!
My next thought is to try sparging with much cooler water (am I sparging too hot & flushing out tannins?) I'm sitting the bag in a sieve & then just running water warmed in the kettle (not boiled) through it until I get to the boil volume.
Anybody got any ideas or suggestions?
TIA
These are typically bitters/ipas, mostly maris otter with small addition of flaked barley, crystal & maybe a hint of black barley. But it's occurring with different recipes (whether put together by me or bought as a complete ready to go AG kit).
A local pub has an on-site micro brewery & I've noticed their (own) beers sometimes has a similar hint of burnt flavour (but not always - yesterday it was spot on). So I don't think it's just me!
My next thought is to try sparging with much cooler water (am I sparging too hot & flushing out tannins?) I'm sitting the bag in a sieve & then just running water warmed in the kettle (not boiled) through it until I get to the boil volume.
Anybody got any ideas or suggestions?
TIA