I'm not sure how to describe this. After you drink it, it leaves a tanin mouthfeel. Like a chimp eating peanut butter. It makes your mouth slap making a chewing sound.
Well I get that after some beers. Could this caused by oxygen contacting the beer? Water profile? Not leaving in the fermenter long enough?
I understand that all of the above and a few more reasons could be the reason but I find I get it on most of my beers. Just looking for a direction to head in. I do have a Fermzilla waiting to be used and want to try closed transfers so see if that makes a difference.
I am quite impatient when it comes to waiting and probably don't ferment/keg long enough before trying to reap the rewards.
Any help appreciated,
I will admit water chemistry is not a thing I practice right now. I've asked a LHBS and the general answer was "I brew wine, but I don't know of anyone who does anything with Edmonton water... it's pretty good here!"
Is PH a good place to start with rergards to water? I do get a bit lost in PPM calcium, gypsum, etc.
Thanks for the reply