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Old 03-15-2012, 10:11 PM   #1
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Default soapy taste in IPA

What can cause soapy flavor in an IPA? I have a double IPA that is good with the exception of the soapy flavor (which is not very pronounced btw, but I can tell it's there). Any comments on how to correct would be appreciated~!



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Old 03-15-2012, 10:16 PM   #2
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Here's an explanation from John Palmer from his first version of "How to Brew" I'm not sure if he has updated his opinion since then.

"Soapy
Soapy flavors can caused by not washing your glass very well, but they can also be produced by the fermentation conditions. If you leave the beer in the primary fermentor for a relatively long period of time after primary fermentation is over ("long" depends on the style and other fermentation factors), soapy flavors can result from the breakdown of fatty acids in the trub. Soap is, by definition, the salt of a fatty acid; so you are literally tasting soap."



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Old 03-15-2012, 10:18 PM   #3
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Hm. Reading from How to Brew by John Palmer: "soapy flavors can result from the breakdown of fatty acids in the trub."

How long did you leave your DIPA in the fermentor? Any special ingredients you added that could make it like that (i.e. anything with grease in it)?

Also, you might just need a cleaner glass. Hope that is the actual fix.

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Old 03-15-2012, 10:19 PM   #4
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Drat, outgunned! Good referencing, Dan.

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Old 03-15-2012, 10:19 PM   #5
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Thanks Dan! I have been leaving my beers in primary for around 3 weeks. With the hop mass in the double IPA, that explanation makes sense. I did that on a tip that secondary fermentation was not really "necessary". How long should a 1.070 OG beer sit in primary in your opinion??

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Old 03-15-2012, 10:22 PM   #6
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soapy glass is not the issue momobono....I looked at that already....pretty straight forward DIPA recipie.....is 3 weeks too long??

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Old 03-15-2012, 10:23 PM   #7
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Quote:
Originally Posted by momobono View Post
Drat, outgunned! Good referencing, Dan.
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Old 03-15-2012, 10:25 PM   #8
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DSM, I'm no expert by any means, the status quo for most ales is 3-4 weeks in primary.

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Old 03-15-2012, 11:19 PM   #9
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Agreed. And several threads on this site can advocate that extending primary fermentation out to 6 weeks can be done without flavor consequence. I've experienced it myself.

Question: did you adjust your water before you brewed? i.e. did you add any gypsum powder or baking soda as part of your recipe? A high mash pH could have contributed to the accelerated hydrolysis of fatty acids into soapy compounds.

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Old 03-15-2012, 11:22 PM   #10
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I've had a similar taste to what you've described, it was due to chlorinated water I believe. After adding a carbon water filter to my brews, I've eliminated it.



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