Got about 6 batches under my belt, and after the first two, I am making beer I like to drink. I was especially pleased with my take on Denny’s Rye IPA. However, there is a recurring theme in my beers, and that is bitterness. I have been doing All grain since my third batch, and have been following my recipes exactly. All are 60 minute boils, no 90’s, and I dough in at 120, then keep it at 148-152 for my mashing. I have a well, and the previous owner had an analysis done, with these results;
Ph - 6.4 (before Neutralizing) 5.5 after.
Hardness - .7 GpG as calcium = soft water
Iron - .1 ppm
Dissolved solids - 1 GpG as calcium
Stability index - 12.3 = aggressive water
I am going to flush and refill my neutralizer this weekend, and try a batch of brown ale and see how that tastes, but I’m not sure if the water is my problem.
On the input side of the house, I have 2 inline sediment filters, and a water neutralizer(NOT a softener).