Are you starting with RO water or tap?Yeah, that was my bad-just gave the wrong number. In the SMaSH (according to BeerSmith) my sulfates are 131 to chloride 38. In the Rye IPA they were 95 sulfate to 104 chloride. Again, I know there's meant to be a relation between these but they're always displayed as a ratio and I've never gotten my head quite around what's needed, so I've always either just followed a recipe's instructions or gone with a BeerSmith profile. When you say .5 do you mean, for example, 100ppm sulfate to 50ppm chloride or the other way around?
Municipal water can change without notice. If your beer was fine before, but isn't now, this is one potential cause to investigate.Tap, but sampled/measured tap, so I should be starting with the correct numbers
I don't have a ton of experience with this, but based on what I have done, I would say definitely yes. Additionally the 1.010 FG probably doesn't hide/balance the bitterness like a beer that finished higher probably would. Also, the whirlpool hops add some bitterness.So is there a chance that dry-hopping at (relatively) high temps (26-28C) can actually increase perceived bitterness? Because while I can clearly taste some gorgeous dry hops in here it also seems it's added a bit more to the bitterness in the past 36 hours. Gravity is stable at 1.010, so that can't be it, but it does feel like I've gone from ~40IBU to ~50. In no way a deal-breaker for a 6.4% IPA, but still seems a bit odd to me...
Well yes, you're right-I'm on Tinseth with Rager and Garetz as other options. But swapping from Tinseth to Rager on my most recent SMaSH switched the IBUs from ~40 to 30, which just doesn't comport with my taste buds, so I think I'll stick to Tinseth for now...One thing that hasn't been mentioned is the IBU formula being used. I'm not familiar with Beersmith, but in ProMash, I can select from 3 different IBU prediction formulas. I can tell you from experience, that the Tinseth formula tends to produce a more bittered beer than what will be produced when the Rager formula is used. I've studied the formulas intensely and find that the Tinseth formula does produce the most accurate correlation between prediction and measurement, but I still use Rager because I like how it affects my beers. Another reason to use Rager is because many older recipes used that formula.
With regard to chloride/sulfate ratio, don't rely on it to explain bittering or the lack of it. The ratio is nearly useless.