toadvine
Member
First post -- I've searched exhaustively to try to find an answer for this, and checked a couple of books, but can't figure it out.
I'm about ten brews in, doing stovetop partial mashes, partial boil, some with kits from AHS and some with recipes/ingredients from the LHBS. After lots of newbie mistakes with the first few batches, I've made some decent beers, a couple good ones, and a great Scottish Ale. But both of the IPAs I've brewed taste terrible, and it's the same weird taste -- very dry, almost astringent (or puckering, like I've seen tannins described while searching).
Here's why I'm confused: they taste fine prior to bottling, and early in conditioning (even though they're green, they taste good). After a couple of weeks in the bottle this dry, almost powdery aftertaste develops, and it gets worse the longer they age, until after a month they're almost undrinkable.
More info:
Both AHS kits (one 60 minute clone, one other Old School IPA)
Followed instructions w/mash temps, hop additions, boil times
Different yeasts (one WLP 001, one Pacman), both with starters
OG/FGs: 1.068/1.015 and 1.061/1.014, respectively
Both dry hopped with 1 oz for 7 days.
Fermented for 2 wks primary (swamp cooler, approx. 64 deg.), one week secondary w/dry hop
Don't think it's an infection, because every non-IPA I've brewed with the same equipment has turned out at least decent, without this off flavor. The only thing I can think of is that they're the only two beers I've tried dry-hopping -- although I sanitized the bags by boiling. Could that have something to do with it?
Any ideas are welcome. I'm getting really frustrated, because I like IPAs and it's the only style I can't seem to brew right.
I'm about ten brews in, doing stovetop partial mashes, partial boil, some with kits from AHS and some with recipes/ingredients from the LHBS. After lots of newbie mistakes with the first few batches, I've made some decent beers, a couple good ones, and a great Scottish Ale. But both of the IPAs I've brewed taste terrible, and it's the same weird taste -- very dry, almost astringent (or puckering, like I've seen tannins described while searching).
Here's why I'm confused: they taste fine prior to bottling, and early in conditioning (even though they're green, they taste good). After a couple of weeks in the bottle this dry, almost powdery aftertaste develops, and it gets worse the longer they age, until after a month they're almost undrinkable.
More info:
Both AHS kits (one 60 minute clone, one other Old School IPA)
Followed instructions w/mash temps, hop additions, boil times
Different yeasts (one WLP 001, one Pacman), both with starters
OG/FGs: 1.068/1.015 and 1.061/1.014, respectively
Both dry hopped with 1 oz for 7 days.
Fermented for 2 wks primary (swamp cooler, approx. 64 deg.), one week secondary w/dry hop
Don't think it's an infection, because every non-IPA I've brewed with the same equipment has turned out at least decent, without this off flavor. The only thing I can think of is that they're the only two beers I've tried dry-hopping -- although I sanitized the bags by boiling. Could that have something to do with it?
Any ideas are welcome. I'm getting really frustrated, because I like IPAs and it's the only style I can't seem to brew right.