nilswhite
Well-Known Member
So I kegged my beer last night, and i took a couple samples early this morning and there was no
hop aroma and it had a acidic/astringent taste. Has a sharp note on the tongue but mellows out if
I let the glass sit for 10 minutes, but still has a sharp bitterness.
What baffles me is when I sampled it while racking to secondary....it was tasting great. I guess it all
went south after adding 4oz of columbus in secondary for dry-hopping. Could this be the problem? Was 4oz.
too much for a high alpha hop?
For water I used: 2/3 filtered tap water; and 1/3 RO water...with 5.2
Fermented around 68F-70F for 8 days in primary. There was no airlock activity on day 7. Took
readings and was stable for two days. Then to secondary for 4 days.
Could it be that I have hard water and is having an effect on my mash?
Beer is too green?
Just want to avoid this problem next time around. I'd appreciate the help.
Here is the recipe:
Dark IPA
Size: 5.5 gal
Original Gravity: 1.076
Terminal Gravity: 1.018
Ingredients:
14.0 lb 2-Row Brewers Malt
1.5 lb Crystal 75
0.7 lb Crystal 150
0.5 lb Black Malt
2.0 oz Chinook (13.0%) - added during boil, boiled 60.0 min
2.0 oz Amarillo (8.5%) - added during boil, boiled 20.0 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 0.0 min
4.0 oz Columbus (15.0%) - added dry to secondary fermenter
0.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min
Yeast: WLP001 in starter, pitched at high krausen
5.22 gal; Strike: 170.9 °F; Settled at 152 °F
Rest for 60 mins
4 gal; Batch Sparge: 180; Settled at 168
hop aroma and it had a acidic/astringent taste. Has a sharp note on the tongue but mellows out if
I let the glass sit for 10 minutes, but still has a sharp bitterness.
What baffles me is when I sampled it while racking to secondary....it was tasting great. I guess it all
went south after adding 4oz of columbus in secondary for dry-hopping. Could this be the problem? Was 4oz.
too much for a high alpha hop?
For water I used: 2/3 filtered tap water; and 1/3 RO water...with 5.2
Fermented around 68F-70F for 8 days in primary. There was no airlock activity on day 7. Took
readings and was stable for two days. Then to secondary for 4 days.
Could it be that I have hard water and is having an effect on my mash?
Beer is too green?
Just want to avoid this problem next time around. I'd appreciate the help.
Here is the recipe:
Dark IPA
Size: 5.5 gal
Original Gravity: 1.076
Terminal Gravity: 1.018
Ingredients:
14.0 lb 2-Row Brewers Malt
1.5 lb Crystal 75
0.7 lb Crystal 150
0.5 lb Black Malt
2.0 oz Chinook (13.0%) - added during boil, boiled 60.0 min
2.0 oz Amarillo (8.5%) - added during boil, boiled 20.0 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 0.0 min
4.0 oz Columbus (15.0%) - added dry to secondary fermenter
0.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min
Yeast: WLP001 in starter, pitched at high krausen
5.22 gal; Strike: 170.9 °F; Settled at 152 °F
Rest for 60 mins
4 gal; Batch Sparge: 180; Settled at 168