I got an overpowering ash flavor after bottling Northern Brewer's Dead Ringer IPA. The off flavor was not present when I sampled the beer coming out of the secondary fermenter (used to dry hop 1oz Centennial).
Grain Bill: 11lb of Rahr 2-Row, 1lb of Briess Caramel 40
Bottling: 5oz of Better Beer Priming Sugar dissolved in 2 cups of water. Maintained at 72F for >2 weeks
Thanks for any assistance.