My brew buddy and myself bottled our 2nd AG batch a few weeks ago - an IPA that we dry hopped. Of course, we taste tested prior to bottling and it tasted really good. We were really looking forward to this one. So, Saturday night we cracked some open. Ummm, not what I was expecting. It was fully carbed, but the taste was not even close to what it was prior to bottling. It's not a vinegar taste or anything like that. The best way I can describe it is it's very similar beers we've brewed with Belgian Ale yeast. I've also tasted something remotely similar in Mothership Wit by New Belgium.
Also, the hop bitterness as well as the aroma is nearly gone. Maybe it's being overwhelmed by this other taste. I think I've read that the dry hopping aroma will fade rather quickly, but we're only 3 weeks from bottling. The original IBU's from Beersmith calculated to 62. It doesn't taste anywhere close to that.
So, I come to you for help. I've been lurking on these forums for nearly a year and I owe most of my brewing knowlege to things I've learned from members on this forum. I'm just puzzled by this one. We haven't had anything like this happen before.
Do you have any ideas as to what's causing the off flavor and loss of hop bitterness/aroma? Any help or insight would be greatly appreciated.