Bitter drying aftertaste??

[Celt]

So here is the scoop...
Designed and brewed a New Holland Black Tulip clone.
O.G. 1.095
F.G. 1.018

14.5 LBS grain with 21.32 QT of water for the mash 60 min at 154Deg
Sat on 3 vials (dont have a stir starter) WLP500 for 14 days. On day 4 brought ambient temp up to 74 deg for 8 hours Then back to 67 Deg ambient.
Kegged on day 15 on 26 LBS of CO3
Day 21 tasted it.

S: Bananna, slight clove and a bit of Belgian funk
A: Nice Gold to dark gold not too much haze looked real good
T: Up front sweet belgian funk with noticeable undertones of bannana and clove........... Thats when it went to ****

The brew tasted perfect then after swallowing the aftertaste was BITTER and mouth drying Lasting for some time.
My theory is that It should have went to secondary or not even been tasted for another month or two.
This is the second high gravity this has occurred on. Both started to be drank at about 3 weeks old. I have ruled out equipment cause other have been fine.
Any input would be appreciated

 

[mabrungard]

If your Sparta water contains much alkalinity, I'm hoping that you acidified the mashing and sparging water prior to use. You may have extracted tannins due to the alkalinity and resulting high pH. Another possibility is if your Sparta water has a lot of sulfate and/or magnesium. Those ions can lend a dryness or bitterness to the beer.

 

[TopherM]

The first thing I would think of when you say bitter and mouth drying would definitely be tannins.

At any point in your brewing process, most likely during mashout/sparge, was there a chance the grains were scorched or went above 180F degrees? That would do it.

 

[Celt]

Mash did not go above 1180. Infusion was at 166. No mash out sparged with 168 water.
I have been meaning to get a PH test kit. Getting one this weekend. We brew the beer however at myy buddys who is closer to the greenville, MI area. His well water is great, but Never tested for PH. We onlt gotten this on two batches. Both high gravity light in color. Non of the darker beers like a 5.5% stout had this ..... Getting test kit this weekend.... Thanks

 

[mabrungard]

Testing the source water for pH will NOT tell you anything. However if you test for alkalinity, that could help figure out if you really need to acidify that water to brew that beer.

 

[mrgbu]

test out the water and let us know I'm kinda curious on what this can be I'm sure the problem will be the water as well its a good start to figure out what went wrong

 

[reuliss]

What kind of efficiency are you getting with that OG and that little grain? That could also cause tannic brews.


Sent from my iPad using Home Brew

 

[Celt]

I did also have 2 lbs of Belgian candy syrup in the recipe. That helped with the O.G.

 

[Celt]

UPDATE...
Its only been a couple weeks since first trying and getting that taste. Cracked one to try it (impatient I am) The taste is almost gone already. still hints of it but nothing like it was. I guess it was (and is) too "green" yet. Brewing another batch of it this weekend! This time however it will sit in a secondary for 60 days and get bottle conditioned. This stuff is almost exactly like New Hollands Black Tulip.
Thanks for all the help folks!