Dry Hop Astringency

[reuliss]

Has anyone else ever noticed that a freshly dry-hopped beer has a bad dry astringent finish until the beer has a chance to condition a bit? I'm assuming causation. Perhaps it's just correlation?


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[Jacinthebox]

What hop did you use...I only get this when I use Amarillo (I perceive that flavor as astringent where others dont)...same as honey...tastes metallic to me

 

[Talgrath]

How long and what hop did you use? A long dry hop could cause some astringency.

 

[reuliss]

Latest was all centennial. Two ounces in the keg. Happens with other combos though.


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[reuliss]

I should add that hops stayed in for about five days and then removed.


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[Talgrath]

I can't say I've noticed something like that, I've gotten some funky flavors from a very long dry hop (about a month due to surgery) but not from a dry hop that short.

 

[youreanimpulse]

You sure it isn't a carbonic bite from early stages of forced carbonation? My beers are dry hopped before kegging and then a new bag for the life of the keg. Second dry hop doesn't do anything much for a week or so because of the cold, but because I force carb at high pressure I'm always checking my green beer for carb level and of course until it's been stable for a week or so it has a bite to it. My keg hops have only really added nice aroma, never astringent, even with 2 oz of Columbus. Just my .02.

 

[BrotherBock]

Yeah, I've often noticed a sort of astringency when I dry hop. Whether its 5 days or two weeks. It's almost like a furriness on the tongue. I don't like it and have backed away from dry hopping lately because of it.

I feel its especially noticeable when I dry hop ciders or session meads. Perhaps the dryness and lack of body exacerbates it? Even though dry hopping isn't supposed to lend any bitterness, when I dry hop those meads and ciders its like a bittering effect. I think the idea that it doesn't contribute bitterness is BS. Ever chewed on a hop cone? Its bitter. It doesn't need to be isomerized to get that effect.

 

[Sacchattack]

I've also noticed some weird grassy astringency after dry hopping. Does dry hopping really have the ability to add significant oxidation flavors? However, after i let the beer sit for a week or so in the keg, i feel like the flavor mellows out. Especially if i don't filter and use fining agents.

I think i'm going to start purging my secondary with co2 before i rack then dry hop. Or filter....

I don't know