I hope you can shed some light on this trouble. I have a very delicious Black IPA kegged up (I think it's NB's recipe) but after even half of a pint I start to feel the heartburn or something like it. I've had it after other beers, early, after eating, empty stomach, but no matter what it's always the same feeling. The only thing I changed was the dry hopping. I racked after the first dry hop and it needed a bit more hop character so I dry hopped with another ounce for 5 days.
US 2-Row Malt 11.50 lb 83.6 % 3.9 In Mash/Steeped
US Caramel 80L Malt 0.50 lb 3.6 % 7.6 In Mash/Steeped
German Carafa III 0.38 lb 2.7 % 37.3 In Mash/Steeped
UK Chocolate Malt 0.38 lb 2.7 % 32.0 In Mash/Steeped
Sugar - Corn Sugar/Dextrose (Dry) 1.00 lb 7.3 % 0.0 End Of Boil
Variety Alpha Amount IBU Form When
US Summit 17.6 % 1.00 oz 65.2 Loose Pellet Hops All Of Boil
US Chinook 11.1 % 1.00 oz 20.4 Loose Pellet Hops 15 Min From End
US Centennial 9.7 % 1.00 oz 13.0 Loose Pellet Hops 10 Min From End
US Cascade 6.2 % 1.00 oz 4.6 Loose Pellet Hops 5 Min From End
US Centennial 9.7 % 1.00 oz 0.0 Loose Pellet Hops At turn off
US Cascade 6.2 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped 5 days
US Cascade 6.2 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped Another 5 days
Yeast US-05, fermented around 60˚F
Can anyone shed some light on this?