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Old 07-07-2014, 12:39 PM   #21
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Water profiles would be a good place to look, make sure your mash pH is in the right range and that your sulfate levels are at 200-300 ppm.

Another thing with hoppy beers in particular is to do everything possible to avoid oxygen pickup, it will definitely mute the hop aromas. If you keg, flush the keg with CO2 before filling and then purge the remaining head space after transfer is complete. This has made a huge difference in the quality and flavor stability of my APA/IPAs.

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Old 07-12-2014, 06:11 AM   #22
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Do you use a pH meter ? Sounds to me like you have a mash pH issue that is throwing everything off from a flavor and aroma perspective. Also, you ought to get a chemical analysis of your water to know what you are working with as far as gypsum and CaCl additions. Invest the money in a good pH meter if you haven't already.

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