Hey there. I’ve been getting a lot of back of the tongue bitterness/astringency in my NEIPAs. I only use hopstamd and dry hops. 6 oz at about 165 degrees in a hop spider for the hop stand (20 minutes) and 6 oz added loose at day 2 and In the beer for 5 days.
I don’t have temp control so I’m fermenting at room temp, about 75F or so these days.
Any advice in tamping down the bitterness/astringency?
I don’t have temp control so I’m fermenting at room temp, about 75F or so these days.
Any advice in tamping down the bitterness/astringency?