Has anyone gotten burning or saltiness from their hop additions?
I made a wheat APA two weeks ago and noted that the wort that was transferred into the fermenter was harsh to the point of creating a throat burning sensation and perhaps slightly salty. I did use mineral additions, but that same wort tasted fine just 60 minutes prior (which was thirty minutes after it had started the boil and before any hops additions).
I took a sample from the fermenter at 7 days and it tasted heavenly with no trace of harshness or saltiness. I should have left it alone, but instead I stuck to my original plan to dry hop .5 oz Amarillo, .25 oz Citra, and .25 oz Summit.
I've been worried about developing oniony flavors from the Summit and took another sample today only to notice that the harshness/saltiness was back. I then removed the dry hop sack and collected beer directly from it and the beer-saturated hops. Tasting that sample lit my throat on fire and my tongue puckered, leaving me with no doubt that the harsh flavors I'm detecting are coming from the hops.
Using "the Google", I did find two other individuals who were trying to pinpoint the source of harsh burning and were convinced it was tannin extraction -- a diagnosis I disagree with. Responding posters suggested fusels or infection but these are diagnoses I also disagree with. For what it's worth, they happened to be making hoppy beers as well.
I believe, but am not positive that Summit is the culprit in my case. Has anyone else experienced anything like this? Does it go away?
I made a wheat APA two weeks ago and noted that the wort that was transferred into the fermenter was harsh to the point of creating a throat burning sensation and perhaps slightly salty. I did use mineral additions, but that same wort tasted fine just 60 minutes prior (which was thirty minutes after it had started the boil and before any hops additions).
I took a sample from the fermenter at 7 days and it tasted heavenly with no trace of harshness or saltiness. I should have left it alone, but instead I stuck to my original plan to dry hop .5 oz Amarillo, .25 oz Citra, and .25 oz Summit.
I've been worried about developing oniony flavors from the Summit and took another sample today only to notice that the harshness/saltiness was back. I then removed the dry hop sack and collected beer directly from it and the beer-saturated hops. Tasting that sample lit my throat on fire and my tongue puckered, leaving me with no doubt that the harsh flavors I'm detecting are coming from the hops.
Using "the Google", I did find two other individuals who were trying to pinpoint the source of harsh burning and were convinced it was tannin extraction -- a diagnosis I disagree with. Responding posters suggested fusels or infection but these are diagnoses I also disagree with. For what it's worth, they happened to be making hoppy beers as well.
I believe, but am not positive that Summit is the culprit in my case. Has anyone else experienced anything like this? Does it go away?
