malhal
Well-Known Member
I recently brewed an adaption of the recipes I found in this thread, and I experienced significant hop burn that never really settled out of the beer. I ended up splitting 16oz of Citra and Nectaron between the whirlpool and dry hop. Thinking I should have backed off on the whirlpool hops? Any ideas?
Next time I am going with DGallo's suggestion to back off on the whirlpool hop in favor of dryhopping.
Everything about the beer was good, other than that burn in the back of the throat. Thx in advance!
-Mark
View attachment 824992
I don't see acid on your brew sheet.
Usually that is caused by forgetting to acidify sparge water and you extract polyphenols (tannins) from the grains. Most common flaw in craft IPAs. The problem seems to present more in highly hopped beer so it is also possible pH went too high after dry-hopping (hops increase pH) and you extracted polyphenols from the hops too.