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Old 06-11-2014, 01:40 PM   #21
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Only two weeks in the bottle? They're just green. My IPAs change pretty dramatically over the course of a month or more in the bottle. Maybe you're just tasting them too early.

Another possibility - you have too much of a good thing. That is, you like hops, but you just used too much for your liking. I counted 12 oz of high AA hops, plus a hop shot. That's a lot of hops.
Aren't IPA's generally supposed to be drank asap since the hop flavor will start to degrade with time? I always drink mine two weeks after bottling and have never had this mysterious "green" flavor.
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Old 06-11-2014, 01:40 PM   #22
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Only two weeks in the bottle? They're just green. My IPAs change pretty dramatically over the course of a month or more in the bottle. Maybe you're just tasting them too early.

Another possibility - you have too much of a good thing. That is, you like hops, but you just used too much for your liking. I counted 12 oz of high AA hops, plus a hop shot. That's a lot of hops.

THIS + the fact that you went from 1072 to 1006. You're tasting over-hopped green beer with alcohol + fusel alcohol notes.

If you're throwing in 10ml of hop shot at the boil start, all of your remaining additions should be at flameout or in the whirlpool to get the flavor & aroma to compliment the high IBU hop shot addition.

I also agree that a 10 dry dry hop is a bit much, anything more than a week is not worth the time.
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Old 06-13-2014, 09:32 PM   #23
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Thanks for the replies everyone! I've got some nice ideas for steps to try to improve my IPA's in the future.

I'm actually starting to wonder if maybe I don't like simcoe hops... The most notable examples of this strange flavor have come when large quantities of simcoe were used. I haven't ever had this taste from a commercial beer that uses simcoe though.

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Old 06-13-2014, 09:52 PM   #24
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Simcoe is awesome when used properly. Read other recipes and gain knowledge about certain techniques. Then make it your own

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Old 06-21-2014, 08:36 PM   #25
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The beer has been in bottles for a month and the flavor is not changing. I'm also realizing that this beer is much darker than I expected, perhaps even getting darker as time goes on. Should the dark color clue me in to a particular part of my process that should be addressed?


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Old 06-22-2014, 12:14 PM   #26
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My wife hates Simcoe, thinks it tastes like cat pee. I didn't read the whole thread, but you could be on to something there.


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Old 06-26-2014, 12:51 AM   #27
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Any further thoughts on the beer turning out much darker than expected? I'm thinking this is a water issue, I'm going to make essentially the same beer with 100% distilled water with mineral additions based on Bru'n water recommendations and I hope it will turn out better.


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Old 06-26-2014, 01:17 AM   #28
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Any further thoughts on the beer turning out much darker than expected? I'm thinking this is a water issue, I'm going to make essentially the same beer with 100% distilled water with mineral additions based on Bru'n water recommendations and I hope it will turn out better.


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Getting darker usually means oxidation (which gets worse with time), but this beer was dark right at the start, correct?
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Old 06-26-2014, 01:46 AM   #29
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Getting darker usually means oxidation (which gets worse with time), but this beer was dark right at the start, correct?

It was darker than expected in the first bottle I tried but it does seem to be getting even darker. I don't really know how it would have become oxidized, I did open the bucket to add the dry hops but that was it. I dry hopped in primary, the only transfer was to bottling bucket. I guess it is possible that it was oxidized during that transfer but it had an off flavor even at the time of bottling.


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Old 06-27-2014, 12:44 AM   #30
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Probably a combination of yeast, fermentation and water profile. I too have had some issues lately with a strange off-flavor that is not really detracting but detectable. My buddy started calling it my "house profile." I don't love it but don't mind it. It fits into none of the classic off-flavor categories and I just want to identify the cause.

I've tried a few different yeasts with similar results, though chico has had the most signs of it. Never really changed up from spring water and tried several fermentation changes so maybe some RO is instore for me.

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