Just recently I've been having some problems with hop astringency in my IPAs. At first I thought it was the Columbus hops themselves, but now I'm thinking it's more of an issue of hop quantity rather than variety. I Googled "hop astringency" and came across a Q and A from BYO's Dear Mr. Wizard.http://www.byo.com/stories/wizard/article/section/121-mr-wizard/1129-mash-temperatures-a-hop-astringency-mr-wizard
The Wizard's answer included the statements below:
"Hops contain bittering acids, aromatic oils and plant matter. It is the plant matter that imparts this potentially unpleasant flavor. If the quantity of plant matter added to the beer is reduced, so is the astringency in the finished product."
So, my question is how some guys are brewing "hop bomb IPAs", but with little or no astringency? The hop quantities are huge.