I just finished a ipa I've been meaning to get done for awhile. I mashed at 155-156 wort tasted nice and sweet out of the mash tun. After the boil the wort tastes terrible! My recipe called for 3/4 ounce magnum at 60. Like me I just put the whole ounce in, thought the 1/4 will make it better. I did the same with Columbus at 10 and a 1/2 of falconer flight at 5 and 7c's at flameout. I have never had a wort going into the fermenter taste this bad. Any ideas?
Hops or something else?
- Thread starter Kyle87
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Help us out - define "taste this bad".
Magnum is pretty hefty wrt AA%, might scorch your 'buds a bit on Day 0, but it shouldn't "taste bad".
fwiw, it's been years since I've sampled anything going into primary.
I don't see much value in it. No matter how weird things taste at that point, the beer always finishes awesome...
Cheers!
Magnum is pretty hefty wrt AA%, might scorch your 'buds a bit on Day 0, but it shouldn't "taste bad".
fwiw, it's been years since I've sampled anything going into primary.
I don't see much value in it. No matter how weird things taste at that point, the beer always finishes awesome...
Cheers!
bransona
Well-Known Member
Well, you mashed a little high for what I've seen most IPA's be mashed at. I made a DIPA today and kept it at 148. That may be why it was extra sweet, and in turn could be why the flavors are not coupling well at this point. Those sugars are gonna leave in fermentation, so don't sweat it. I also sometimes just don't care for the wort flavor of what ends up being amazing beer.
RDWHAHB, brotato :rockin:
RDWHAHB, brotato :rockin:
iijakii
Well-Known Member
Wort always tastes terrible in my opinion. Super bitter and astringent sugar water.
