Four Point Pale Ale

[Beer-lord]

1 word...
TOMORROW!

[FrozenInTime]

Sure looks good! I'd drink a keg or 3 of it. Good luck!

[BlackDuck]

Here's the first pour of the most recent batch. Yummy. Slight malty sweetness with just the right amount of hops.

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[Kealia]

Nice Chris! I don't remember, are you still tweaking that one or are you focused on replicating it time after time at this point?

[BlackDuck]

I tweaked this one just slightly this time...and I think it's where it will stay. The only thing that will change next time is a slight water adjustment with some lactic acid and acid malt to get the pH down where it needs to be.

[Beer-lord]

So you can tell that the water adjustments made a difference?????

[BlackDuck]

So you can tell that the water adjustments made a difference?????

I didn't make the adjustments on this batch, it will be the next one.

[BlackDuck]

So I brewed this again before I went on vacation, this time with water adjustments. The adjustments included diluting my tap water with distilled, adding 5 grams of calcium chloride, 1 gram of epsom salt and 3 mL lactid acid. I also added one vial of clarity ferm. My wife is gluten sensitive so I thought I would give it a try. All the other ingredients stayed the same. I dry hopped last night and had a little taste. There was a very noticeable difference at this point than in all the other batches. Previously, the taste had a very noticeable hop bite to it. Almost to the point where it covered up the malt. This time it seemed so much more balanced. The hop bitterness and flavor was there, but it did not have the bite at all. The final product will be interesting to taste. I have high hopes that this water adjustments are going to make this even more balanced with less hop bite.

[Beer-lord]

Since I've moved away from PH5.2 and started using strictly water salts, I've noticed a huge difference as well. My water is already pretty good for IPA's and Pales but tweaking has helped the aroma and except for my latest session (which is almost 100 IBU's) the bite is there but as you said, not overtakenly so and the balance does seem to be better.
Its just too simple not to do.

[Dawg LB Steve]

Now that tells you a little something that you already notice a difference at this point. It will be interesting to see if your "astringent" feedback is there anymore!

[BlackDuck]

I couldn't wait any longer. It's been in the bottle for 2.5 weeks and in the fridge for 2 days. This is the first pour of the batch with the complete water adjustment. It seems to be a touch over carbed, but nothing a slow pour and a few minutes resting before drinking won't fix. And it could be because it's only in the bottle 2.5 weeks too. HUGE difference from the previous batches. The hard bitterness bite that has been referenced in competition results is gone. And because of that, the flavor is coming through more noticeably. This recipe uses the four C hops. The citrus is good and the spice from the Chinook is there too, but not overpowering. Seems to be so much more balanced than the previous batches. I LIKEY!!!

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[Dawg LB Steve]

Good for you Chris, get some quick feedback enter it in HAZtober Fest competition in PA. Registration opened 8/1. Check it out.

[BlackDuck]

Good for you Chris, get some quick feedback enter it in HAZtober Fest competition in PA. Registration opened 8/1. Check it out.

Thanks Steve....I'll look it up!!

[Beer-lord]

It was a good beer before but I'm glad the water adjustments made it better.

[Inkleg]

Yeah, no complaints here either on the before. If it's better, then WOW!