I've recently made a couple of IPAs and PAs and had an upfront paracetamol like upfront taste to the beer. I'm wondering if I'm hopping too heavy for my 20min and 0mim additions (only other addition at 60min). Been going with 6g at both 20min and 0min, about 1oz equivalent for a 20l batch.
Used different hops, pink boots versus Sybilla and Simcoe and had a similar result. Bottle after 2weeks and condition for another two before drinking.
I don't change my water chemistry, just use lactic acid in the mash for pH.
Or has anyone experienced this with Oxford water or US-05 with poor temp control. Guessing this might have gone up to +20°C in the recent month (I ferment under the kitchen sink).
Used different hops, pink boots versus Sybilla and Simcoe and had a similar result. Bottle after 2weeks and condition for another two before drinking.
I don't change my water chemistry, just use lactic acid in the mash for pH.
Or has anyone experienced this with Oxford water or US-05 with poor temp control. Guessing this might have gone up to +20°C in the recent month (I ferment under the kitchen sink).