help please

[snap]

hi all we have been brewing AG for a little while now and we keeping getting a yeasty taste to our ale. The ale is ok and easy to drink but we would like to try and get a better taste if poss any ideas please

 

[battwave]

Worth getting other AG brewers to try some and get their thoughts?

If the beer's crystal clear, logic would say it shouldn't taste of yeast, but you're obviously finding something, and sometimes we approximate tastes to our best impression of what the taste might be. When someone else says "ooh that tastes like......" you can sometimes revise your opinion.

I struggled for a year or more with an off taste, and only when I read a reference to TCP did I manage to embark on a journey that took me to treating Chloramine in tap water with Campden.

 

[Moley]

Insufficient data:

What are you brewing?
What yeasts are you using?
Are you bottling or kegging, from primary or secondary, at how many days, how long are you conditioning????

 

[fisherman]

I would start from scratch and have your tapwater checked at www.murphyhomebrew.co.uk a this cured all of my problems.

 

[Aleman]

I would start from scratch and have your tapwater checked at http://www.murphyhomebrew.co.uk a this cured all of my problems.

Until you water company changes where your water is drawn from and throws all the calculations out.

For example my alkalinity varies from 20mg/l to 140mg/l over a year Calcium from 16 to 50 mg/l so if I'm brewing a lager and the alkalinity is 140mg/l or I'm brewing a stout and the alkalinity is 20 mg/l and the water sample I sent to Murphy's was 50 mg/l . . . Just how can the treatment recommendations they make take that variation into account? :hmm:

If you are one of the ,few, lucky ones that have a stable water supply then it is worth doing . . . I do not accept their mineral profiles for different beer styles, it seems to be a one size fits all approach, and they have not been able to explain the reasoning behind the recommendations for some of the additions that make (better brewers/chemists than) me go Huh! . . .