Kitchen Chemistry: AG#106 Flat Spin IPA
I've had this on tap for a couple of weeks now. It's good but could be better - there's bitterness, flavour and aroma there that you'd expect of an AIPA, but it's got this sweet, slightly cloying note - not bad, just could be better (and certainly fine for what was essentially a 12L yeast starter!).
It fermented and attenuated fine and I don't think it's just malt sweetness, so I had a bit of a play and did some kitchen chemistry...
The pH is somewhere around 4.4-4.6 according to my indicator strips - not super high but could be lower maybe, and we know hops increase pH...
I tried adding a pinch of gypsum and a few drops of CRS and
BOOM! that seemed to sort it out - much crisper, and much more drinkable.
The question in my mind now is how to fix it - the mash pH was already 5.2 but maybe I can go a bit lower and add a bit more CRS to my brewing water. Likewise, I already added gypsum but maybe I can add a bit more, I think there's still sensible wiggle room in the sulphate:chloride ratio.