Bitterness increase after bottle conditioning

[Chris-18]

Hey all,

So I finally got a recipe down for a new england style ipa that I was quite happy with. Bitterness was calculated to 7 IBU, and it has lactose in it. I tasted it at bottling, and it was very tasty, however it seems that the bitterness has increased in the bottles. Is that even possible? It definitely doesn't have 7 IBU now, it tastes more like 20-25. Also it has picked up that very distinctive yeasty aroma that kinda ruins it.

Could the development of CO2, affect the dissolved hop oils? I used almost 80g of high alpha hops(Mosaic, El Dorado, Falconers Flight etc.) for dryhopping for 10L.

 

[JonM]

Carbonation produces a little carbonic acid which has a bitter taste (think flat Coke vs fizzy Coke.)

 

[Scturo]

How many weeks bottled, and how does the color compare to at bottling?

 

[bfish]

7 vs 25 for an IPA, seems really low to style…. not even sure if I can tell a 15 pt swing in IBUs.

 

[Lefou]

Carbonation produces a little carbonic acid which has a bitter taste (think flat Coke vs fizzy Coke.)

Carbing counters the perceived sweetness of the beer, too.