Dry taste during fermentation of Hazy IPA

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GuelohBrewer

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Hey guys,
I am currently brewing this Hazy IPA recipe here.

I am 9 days into my fermentation, my OG was a little low at 1.055 (should have been 1.062) but my current gravity is at FG stage -1.012.

it’s still bubbling a little so I’m going to leave it until that stops. But upon trying it, the taste of the beer is really dry.

I’m using a different yeast (Vermont Ale from Escarpment Lbs). But otherwise it’s all the same as the recipe. I pitched at the right temp. I’ve held it at the right temps (I’ve got an inkbird). So on paper I should be ok

does anyone have any thoughts to what could be?

Thanks in advance!
 
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GuelohBrewer

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I know. That’s what I was thinking. I don’t think it went low at any point. I was worried maybe it was too high at the start.
 
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GuelohBrewer

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If the mash was 154°F as indicated in your recipe, I'd expect considerable malty character, not dry. Perhaps the mash spent some time at lower temp?
I know. That’s what I was thinking. I don’t think it went low at any point. I was worried maybe it was too high at the start.
 

day_trippr

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77% attenuation would be smack in the middle of that strain's 73-83% advertised range, and 1.012 FG is reasonable given the OG - and usually would not pose a particularly "dry" finish...
 

Genuine

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Also, keep in mind that the beer is still very young at this point and there has NEIPA's i've brewed that really shine after 2-3 weeks of cold conditioning and carbonation. I would dry hop, keg and see how it is after kegging.
 

RM-MN

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it’s still bubbling a little so I’m going to leave it until that stops.
Bubbling can continue for a long time. Instead of waiting for it to stop, us your hydrometer to determine when the fermentation is over, the give the beer a few more days for trub to settle out. I've bottled a pale ale at day 10 with good results.
 

NSMikeD

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Also, keep in mind that the beer is still very young at this point and there has NEIPA's i've brewed that really shine after 2-3 weeks of cold conditioning and carbonation. I would dry hop, keg and see how it is after kegging.


^. This. The “dryness” might actually be a little hop burn masking the maltiness. That very well could go away as it conditions. Did for me on my NEIPA. My last three beers I used flaked grain (wheat oat and/or barley) and my numbers were off. Two of the three finished up very well. I expect the third to follow suits as it’s been just a week since I brewed it. I don’t know why but I’m not worrying about numbers as much anymore.
 
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