This time though, the comments and suggestions all leaned towards mash temperature and schedule. One of the guys suggested I start looking at a decoction mash… but I just can’t justify the cost of setting one up. Another said he tastes tannins – possibly from mashing too high (which I’m sure I didn’t).
Oh well. Needless to say, this is frustrating.
So here’s the changes for the next brew:
- Still boil all water and use metabisulphite (in case of chlorine or chloramine)
- New fermenter (in case some gunk or something is hidden away in a scratch somewhere)
- Clean kettle elements as much as I can before hand (they look kinda manky at the moment)
- Forego the use of a nochill cube and let it chill in the fermenter (one less vessel to worry about)
One of the other guys that runs a microbrewery has offered to come and observe my next brew to make sure I’m not doing something completely stupid. Maybe my technique is failing me somewhere.
All I know is I need to kick this thing. I can’t keep wasting time on bad batches like this. It’s very demotivating.