I seem to be having a problem with my hoppier beers. All of my best beers have been very malty like a Belgian Wit or Scottish Ale. Every time I make an IPA, APA or other hoppy beer I get this flavor that I thought at first was from Chlorine (polyphenols). I get it whether it is extract or all grain batches. I am now carbon filtering my water regularly and I still get it. I have even carbon filtered, boiled, then let it sit over night to remove chlorine and it's still there.
The off flavor is sort of hard to explain but I can smell it, taste it, and it comes up with a burp after I take a drink. I guess I would explain it as plasticy?
Recently I brewed two batches back to back, one American Brown Ale, and one Dark IPA. They were extract batches and known good recipes from the LHBS. The Dark IPA has this off flavor bad, the Brown Ale doesn't have it at all. I followed the exact same process on both of these and brewed them on the same day, fermented them both together at a temp controlled 65F. I did use a different yeast for each (us-05 (IPA), Cal. V(Brown)).
At this point I am wondering if it is a mineral problem with my water. I know Fort Collins has very soft water, maybe I should be adding minerals for my hoppy beers? I have also noticed that my beers don't have a nice um "smooth" hop flavor like a commercial beer but more "harsh". That is the best I can explain it.
Thanks for the help!