Author Topic: Astringent New England IPA  (Read 6158 times)

Offline UnequivocalBrewing

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Re: Astringent New England IPA
« Reply #15 on: October 05, 2016, 11:52:01 PM »
Without doing a full test with a lab...how could I test that theory?  The water I collected recently is running at 7.7 PH.  I suppose I could take a few gallons of that and add some 88% lactic to see what PH I get to and back into the total alkalinity?

Offline UnequivocalBrewing

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Re: Astringent New England IPA
« Reply #16 on: October 05, 2016, 11:53:22 PM »
And by the way - when I use Bru'n water, I normally hit that mash PH I'm shooting for.  Almost to the point where I sometimes ask why I even bother measuring but end up measuring every time.

Offline neddles

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Re: Astringent New England IPA
« Reply #17 on: October 06, 2016, 12:32:56 AM »
Without doing a full test with a lab...how could I test that theory?  The water I collected recently is running at 7.7 PH.  I suppose I could take a few gallons of that and add some 88% lactic to see what PH I get to and back into the total alkalinity?

A simple way to start would be with a TDS meter to measure the Total Dissolved Solids in the water. Would also be helpful to find out how much output TDS your system is rated to put out when it is functioning properly.

Offline HoosierBrew

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Re: Astringent New England IPA
« Reply #18 on: October 06, 2016, 12:37:14 AM »
A simple way to start would be with a TDS meter to measure the Total Dissolved Solids in the water. Would also be helpful to find out how much output TDS your system is rated to put out when it is functioning properly.


Yep
Jon H.

Offline dunngood

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Re: Astringent New England IPA
« Reply #19 on: October 06, 2016, 01:02:05 AM »
I have had astringent problems and I am convinced it is the hops. Check this out.

 http://byo.com/stories/item/1124-mash-temperatures--hop-astringency-mr-wizard

Also I now make sure my sparge water is below 6PH.

Just a fast way to check your water is a TDS meter. About $20.

Offline dunngood

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Re: Astringent New England IPA
« Reply #20 on: October 06, 2016, 01:13:51 AM »
I have had astringent problems and I am convinced it is the hops. Check this out.

 http://byo.com/stories/item/1124-mash-temperatures--hop-astringency-mr-wizard

Also I know make sure my sparge water is below 6PH.

Just a fast way to check your water is a TDS meter. About $20.

Offline Stevie

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Astringent New England IPA
« Reply #21 on: October 06, 2016, 01:14:25 AM »
Could it be chlorophinols that you are mistaking for astringency? Not all RO systems are capable of reducing chloramine levels very well. The key is lots of contact time with carbon. This is why some systems have two carbon blocks before the membrane and one after. More before the membrane couldn't hurt. Some makers sell carbon blocks specific to chloramine, but I have seen some say it isn't worth the extra expense.

I'm not an expert, just what I have gathered while researching home RO systems.

Offline UnequivocalBrewing

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Re: Astringent New England IPA
« Reply #22 on: October 06, 2016, 01:41:38 AM »
Chloramine is used in municipal supplies right?  I'm on a well.

Just to make sure everyone understands what I mean by astringency.  It's an off-putting bitterness in the back of my tongue.  it's not a nice mid-palate bitterness from a nice crisp IPA.

Offline natebriscoe

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Re: Astringent New England IPA
« Reply #23 on: October 06, 2016, 02:11:45 AM »
Chloramine is used in municipal supplies right?  I'm on a well.

Just to make sure everyone understands what I mean by astringency.  It's an off-putting bitterness in the back of my tongue.  it's not a nice mid-palate bitterness from a nice crisp IPA.
Given i can't taste it, in my mind it sounds like hop astringency from a to high boil ph. Long lingering harsh bitterness?

Offline UnequivocalBrewing

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Re: Astringent New England IPA
« Reply #24 on: October 06, 2016, 02:24:32 AM »
Ok, I will be brewing in two days.  I think I am going to make the following changes:
1.  drop the citric acid
2.  add salts to the sparge water
3.  Acidify the sparge water to about 5.4

And then I'll measure the pre-boil PH.  What PH should I be on the look out for?  5.2-5.4, correct?

Offline natebriscoe

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Re: Astringent New England IPA
« Reply #25 on: October 06, 2016, 02:38:42 AM »
Ok, I will be brewing in two days.  I think I am going to make the following changes:
1.  drop the citric acid
2.  add salts to the sparge water
3.  Acidify the sparge water to about 5.4

And then I'll measure the pre-boil PH.  What PH should I be on the look out for?  5.2-5.4, correct?
I shoot for 5.4 or less preboil. 5.3 would be good
Make sure your way of ph measurement is accurate as well.
« Last Edit: October 06, 2016, 02:40:38 AM by natebriscoe »

Offline Stevie

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Re: Astringent New England IPA
« Reply #26 on: October 06, 2016, 03:06:59 AM »
Try a different bitting hop? I love bittering with Columbus, but many don't.

Offline mharding73

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Re: Astringent New England IPA
« Reply #27 on: October 06, 2016, 03:21:21 AM »
Maybe just utilize FWH?

Offline Hand of Dom

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Re: Astringent New England IPA
« Reply #28 on: October 06, 2016, 10:07:05 AM »
Could it be yeast in the beer?
Dom

Currently drinking - Amarillo saison
Currently fermenting - Pale ale 1 - 2017

Offline ynotbrusum

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Re: Astringent New England IPA
« Reply #29 on: October 06, 2016, 11:40:42 AM »
There have been some interesting discussions around regarding bitterness extraction from late hop and dry hop additions.  I think it could be your culprit.  Most folks and spreadsheets assume a zero bitterness extraction with late/ flame out/whirlpool (at180 or below)/dry hopping, but that is proving not to be the case.
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