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Old 09-06-2011, 02:44 PM   #1
illadelph89
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Default hop tastes?

First off thank you all for helping me make some kick ass beer and letting me rdwhahb. this is my first post on here because so far i have been able to lurk and find answers but this i cant figure out. my more hoppy beers such as ipa and apas have an awesome hop presence but the hops seem to have more of a sharp or tart after taste i dont find in good microbrewerys. most of my beers attenuated more than expected so they are alittle dry. i do all grain, full boil and my ingredients are fresh. please help. thank you


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Old 09-06-2011, 02:56 PM   #2
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water chemistry maybe?


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Old 09-06-2011, 03:20 PM   #3
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What hops are you using for bittering? Perhaps you have a high cohumulone hop and that's contributing to harsh bittering.
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Old 09-06-2011, 03:30 PM   #4
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well this has happened through out different beers that last three that i remember are amarillo, galena and warrior
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Old 09-06-2011, 05:06 PM   #5
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I find that when I use Amarillo for the bittering addition, it leaves a tart aftertaste that I am not a fan of. Haven't ever used galena or warrior hops.
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Old 09-06-2011, 06:33 PM   #6
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Water chemistry and hop variety both can contribute a different presence to the taste. It's hard to determine what kind of water you have unless you have it tested.

Also, if you are doing AG brewing, you may be leeching tannins, giving your beer some astringency, which can sometimes be described as a harshness in the aftertaste.

IMO a lot of the good IPAs coming out have more late hops, which provide lots of flavor without as much of the harsh bitterness.
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Old 09-07-2011, 01:20 AM   #7
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well my ipa is edworts house ipa and all my other pale ales are alot of late hops to get the ibus. i was thinking of getting my water checked but last beer i made i checked to ph of the mash and it was alittle high could that have somthing to do with hop flavor or tannins. thank you for the help so far
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Old 09-07-2011, 03:41 PM   #8
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High pH during sparging could cause some tannin extraction if the temperature is too high. I'd recommend looking to keep the pH at a reasonable level during the sparge no matter what the temp.

If you are going to get into pH monitoring and adjustment, you may as well have your water checked and start playing with the complete water adjustment. It's not very expensive and can be an interesting addition to your hobby.
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Old 09-07-2011, 03:50 PM   #9
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+1 to Homercidal.

If you want to try playing with your water (AFAIK sulfur sharpens bitterness), a good first stop is ajdelange's sticky on the topic in the Brew Science forum. There's a ton of good info there. You can start out very simple and possibly rule out the water.
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Old 09-07-2011, 04:41 PM   #10
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Here's a different theory I've been contemplating. A lot of the hops we use for APA's,IPA's,& the like have citrus flavors/aromas. I'm beginning to think that that which gives citrus that "tartness" is where it's flavor comes from. Something that can be adjusted up or down,but not gotten rid of.
I also think that is being mistaken many times for bitterness.


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