Ewalk02
Well-Known Member
Every IPA I have ever made starts out tasting nice and hoppy going into the primary but 2 weeks later the hop character is greatly diminished. What is the secret to keeping the hop aroma / bitterness around?
Here is the recipe that I recently made... http://www.northernbrewer.com/shop/grapefruit-pulpin-all-grain-kit
I use regular tap water but I throw in the recommended amount of 5.2 to get my ph correct.
Second dumping the 5.2. It doesn't make your mash become 5.2. What does it do? Not a whole heck of a lot other than add unnecessary sodium.
IPAs are good with a mash pH around 5.3-5.35. You might have a pH that's too high, which really dulls the hops.
I'm surprised nobody has mentioned carbonation levels. It, along with many other things listed in this thread, can have a fairly major effect on perceived hop aroma.
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