All grain is too grainy ?

[alan_marks]

Also, you may want to try Martin's Brew'n Water spreadsheet (google it, can't remember the link offhand). Then get a copy of your local areas water report to get the info on all the various salts and ions that may be present in your water.

just a thought,

[gwk453]

Nobody has asked what brand of base malt your using. I do get alot of grainess from Breiss 2 row, and have switched to Rahr. Check out Gordon Strongs' latest book.

[MNHazmat]

Is it possible that the crush is a factor? I recently swithed to using my own mill vs the one at the store. My crush is much finer (probably too fine IMHO) and I have noticed a distinct flavor change in my beers. In my pale ale, a definate graininess that wasn't there before, and in my dortmunder an almost DMS like corn flavor.

[madchemist83]

Thanks for all replies. First off, I'm a chemist so I can figure out my own calculation for ion levels. AlsoI can test my water in the lab, sometimes those water reports are incomplete. I think brand is Briess, I might be wrong. I just use store mill. I still think it's pH.

[spiderwrangler]

First off, I'm a chemist so I can figure out my own calculation ....

I feel like I knew that somehow...

[madchemist83]

Why? Cause I'm mad ? Lol

[spiderwrangler]

Well... cause it's in your name and you mention it in what seems like 20% of your posts...

[Kaiser]

I still think it's pH.

Did you test pH of the mash? You may also want to test pH of the first wort, last runnings and kettle boil.

Kai