KuntzBrewing
Well-Known Member
I know I am not the only one who experiences this. I've recently come out of denial to say that my IPAs suck. I've done water adjustments, used different malts, used different hops, different fermentation temps, etc. I can not (so far) make a great, or even a decent, ipa.
I've continued to make ipas in hope that I can eventually pin point my problems. And today I think I finally have an answer: HOP ASTRINGENCY
Now my question is how can I make a good IPA with lots of good high alpha acid hops that doesn't taste astringent.
I've had some craft IPAs that have this flavor also, most notably Zombie Dust by 3 Floyd's. Since I've been perfecting my astringency tasting abilities (not always a good thing) I can actually say I do not like that beer, and actually don't see how anyone does, ya it smells good (citra hops do) but the taste is very hop astringent to me.
From what I've read, hop astringency comes from the vegetative mass of the hops, basically the more hops that are added to the beer the more tannins that get released into the beer. These tannins bond to proteins in the beer and become unnoticed. The taste you precieve is from the unbonded tannins coming in contact with taste buds.
What my IPA variations have shown me is that the higher the sulfate levels the more the hop tannins are precieved. (Some times causing undrinkable beer) so I'm thinking that my IPAs either
A) have too much vegetative matter being in contact with beer for too long (aka hop particles in the fermenter)
B) there are not enough proteins in my beer per hop tannins to effectively reduce them
C) both A) and B)
My question to the HBT members is: has anyone else had this problem and come up with a way to fix it. I love IPAs and man do my Ipas look awesome and smell freaking phenomenal but taste like ****
I've heard too high of wort pH can contribute to this
Feel free to input your experiences
I've continued to make ipas in hope that I can eventually pin point my problems. And today I think I finally have an answer: HOP ASTRINGENCY
Now my question is how can I make a good IPA with lots of good high alpha acid hops that doesn't taste astringent.
I've had some craft IPAs that have this flavor also, most notably Zombie Dust by 3 Floyd's. Since I've been perfecting my astringency tasting abilities (not always a good thing) I can actually say I do not like that beer, and actually don't see how anyone does, ya it smells good (citra hops do) but the taste is very hop astringent to me.
From what I've read, hop astringency comes from the vegetative mass of the hops, basically the more hops that are added to the beer the more tannins that get released into the beer. These tannins bond to proteins in the beer and become unnoticed. The taste you precieve is from the unbonded tannins coming in contact with taste buds.
What my IPA variations have shown me is that the higher the sulfate levels the more the hop tannins are precieved. (Some times causing undrinkable beer) so I'm thinking that my IPAs either
A) have too much vegetative matter being in contact with beer for too long (aka hop particles in the fermenter)
B) there are not enough proteins in my beer per hop tannins to effectively reduce them
C) both A) and B)
My question to the HBT members is: has anyone else had this problem and come up with a way to fix it. I love IPAs and man do my Ipas look awesome and smell freaking phenomenal but taste like ****
I've heard too high of wort pH can contribute to this
Feel free to input your experiences