HoppilyEverAfter
Member
I have brewed 5 batches, various styles (IPA, Black IPA, Stout, Amber Ale, IBA), and all 5 have had a bitter aftertaste. I brew extract, boiling 4 gallons of water, and cooling my beer to 68* before pitching yeast. When using specialty grains I mash at 155, so I don't believe it would be the tannins. I have used both tap water and distilled water and this aftertaste is still present. It does mellow some the longer I let the beer sit in the secondary or bottles, but is still present regardless. I have not been able to remedy this problem. I hope someone can help. Thanks!