Off Flavor in IPAs

[jaywhy]

I would try the RO water. I suggested the campden tablets a few posts earlier and they help but since then I have used RO and I think it tastes cleaner. Just try to find a water machine and fill a carboy or two. Should be about 30 cents a gallon.

I will be trying the RO water for next brew.
What's interesting is that I tasted one of the IPA's brewed by a local brewery and I picked up a hint of the same off flavor that I've been tasting in my IPA's.
I spoke to their head Brewer and he told me that they use untreated tap water, run through a filter.
This is in S Florida.

 

[Skiffy]

Funny you mention this because you just revived this thread, and tonight I had a Funky Buddha More Moro which I dumped cause it had the same awful taste as my stupid homebrewed IPAs. No hop aroma whatsoever and that odd aftertaste. I haven't tried to nail down my issue yet, but I'm convinced its mash pH and/or hop oxidation. Do you keg or bottle? It's my opinion that the act of bottling in an open system is too much oxygen exposure for an extremely hoppy beer.

 

[jaywhy]

Funny you mention this because you just revived this thread, and tonight I had a Funky Buddha More Moro which I dumped cause it had the same awful taste as my stupid homebrewed IPAs. No hop aroma whatsoever and that odd aftertaste. I haven't tried to nail down my issue yet, but I'm convinced its mash pH and/or hop oxidation. Do you keg or bottle? It's my opinion that the act of bottling in an open system is too much oxygen exposure for an extremely hoppy beer.

Wow. Funky Buddha is the brewery I was referring to. I had their Hop Gun IPA.

I brew in a closed keg system so oxidation is definitely not the the issue on my end. I'm convinced it's the water.

 

[Skiffy]

Haha. Not sure how I got some in Philly but that beer won't make very good impressions. I have good brewing water, which if not ideal for an IPA, should be close enough to make a solid beer. I wrote off mash pH as not being the issue since I made a Belgian single completely devoid of this flavor, but perhaps that is the issue. Do you check mash pH? I haven't brewed a hoppy beer since using lactic acid to adjust pH but it's all guesswork at this moment for me since I don't have a reliable pH meter.

Also, reviews on BA for More Moro indicated that the first batch was great and people thought this year's was not good. If you can talk to the Brewer again ask if they changed anything recently.