Bitterness aftertaste

[Mastoras007]

Hello everyone
So I'm using Magnum for my bitterness last 4-5 batches
I have this aftertaste of bitterness that i don't like it.. i want to remove
Recipe was 85% pale 2 row, 5% carapils 5% caramel 5% Vienna
IBU 22-23
Is because of Magnum? Any advices?
If i switch to another bittering hop?

 

[HighVoltageMan!]

I stopped using Magnum because I thought it was harsh. I thought it was just me because everyone else loved it.

The other thing to watch out for is a high finishing pH in the beer, that can cause the bitterness to become harsh and lingering.

 

[Bigbre04]

I stopped using Magnum because I thought it was harsh. I thought it was just me because everyone else loved it.

The other thing to watch out for is a high finishing pH in the beer, that can cause the bitterness to become harsh and lingering.

i actually very much prefer magnum over columbus lol.

@Mastoras007

What was your hop schedule?

 

[Mastoras007]

i actually very much prefer magnum over columbus lol.

@Mastoras007

What was your hop schedule?

magnum 60 min
cascade 20 min
Truth is last batch my boil stoped for 5-6 minutes (stove problem) so i boil it +6 minutes to the end, cascade boiled for 20 min
also i don't have any ph meter so i dint have any idea about mash or beer ph

 

[Bigbre04]

magnum 60 min
cascade 20 min
Truth is last batch my boil stoped for 5-6 minutes (stove problem) so i boil it +6 minutes to the end, cascade boiled for 20 min
also i don't have any ph meter so i dint have any idea about mash or beer ph

so 20 min additions are gonna give you additional bitterness. move the cascade to 10 min. how many ibus are you getting from the magnum and cascade?

also bitterness can be based on minerals as well. is it hop bitterness or mineral?

 

[Craigerrr]

I personally like Magnum for bittering in WC IPA's.
How much did you add at 60 minutes?

 

[Mastoras007]

https://www.brewersfriend.com/homebrew/recipe/view/1505158/blonde-ale-

This is the recipe
I don't have minerals information..
Also ph i checked with those coloured papers i don't know if is trusted
Because i was taking a measurement of those papers higher ph I start using some Calcium Sulfate to my brews, i stoped use those papers but i use the Calcium Sulfate
It's possible to get this bitterness aftertaste because of Calcium Sulfate?

 

[Donoroto]

Yes, too much SO4 can cause bitterness also - or, more accurately, emphasize the bitterness from the hops.
Ideas to try: Less magnum, Same magnum but at 30 minutes, or more Chloride (Like CaCO3).

Look up the effects of the Chloride to Sulphate ratio on beet taste. You need to learn this.

 

[Mastoras007]

Yes, too much SO4 can cause bitterness also - or, more accurately, emphasize the bitterness from the hops.
Ideas to try: Less magnum, Same magnum but at 30 minutes, or more Chloride (Like CaCO3).

Look up the effects of the Chloride to Sulphate ratio on beet taste. You need to learn this.

I don't have bigger bitterness, bitterness its ok, I don't like the "aftertaste" the mouth feeling after drinking, this bitterness remains a little behind, do you understand what I mean?

 

[Zambi]

I've been told that first wort hop is more mellow than 60 min hop.
Maybe something to try?

 

[Craigerrr]

There aren't enough hops in this recipe to cause any issues with a "bitterness aftertaste", which is the title of this thread.
If you don't know the ion composition of your beginning water, you really shouldn't be adding anything to adjust it.
If you do add any Calcium Sulfate (Gypsum) a little goes a long way, make small additions.
Think of it as seasoning in a food recipe, salt in your soup is good, but to much salt can make it unenjoyable.

 

[Mastoras007]

There aren't enough hops in this recipe to cause any issues with a "bitterness aftertaste", which is the title of this thread.
If you don't know the ion composition of your beginning water, you really shouldn't be adding anything to adjust it.
If you do add any Calcium Sulfate (Gypsum) a little goes a long way, make small additions.
Think of it as seasoning in a food recipe, salt in your soup is good, but to much salt can make it unenjoyable.

You're right
I will not use it next brew for sure to see

 

[Bigbre04]

You're right
I will not use it next brew for sure to see

when you say bitterness do you mean the hoppy flavor is lingering? Cascade at 20 mins will actually add some extra bitterness but will also add a lot of flavor. shifting it to 15-10 mins might help reduce the hopiness of the beer...you will need more of the hops to achieve the same IBU but the aftertaste could be lingering hopiness.

good luck keep us posted!

 

[HighVoltageMan!]

I don't have bigger bitterness, bitterness its ok, I don't like the "aftertaste" the mouth feeling after drinking, this bitterness remains a little behind, do you understand what I mean?

This seems to be a pH problem. The finish on higher pH beers comes across as harsh and lingering. I question the sulfate/chloride ratio theory and have found its more about how much sulfate is in the finished beer than the ratio. I have played with the ratio and still reference it, but my thinking on it has changed.

Water alkalinity drives up the pH throughout the brewing process. The best way to deal with it is by removing it with RO water or by neutralizing it with acid additions. The most important pH readings are not in the mash, but rather the pH at pitch and the finish pH. If the fermentation goes well, the finish pH will land where it should, provided the pitch pH was correct.

 

[Sandy Feet]

Hop additions at 60 will leave something at the back of my throat sometimes, but in a good way when the IBUS aren't that high. I get that with Crystal and some of the European hops. There should not be anything too nutty with 21 IBUs.

 

[Bigbre04]

This seems to be a pH problem. The finish on higher pH beers comes across as harsh and lingering. I question the sulfate/chloride ratio theory and have found its more about how much sulfate is in the finished beer than the ratio. I have played with the ratio and still reference it, but my thinking on it has changed.

Water alkalinity drives up the pH throughout the brewing process. The best way to deal with it is by removing it with RO water or by neutralizing it with acid additions. The most important pH readings are not in the mash, but rather the pH at pitch and the finish pH. If the fermentation goes well, the finish pH will land where it should, provided the pitch pH was correct.

i really should use my ph meter more. i need to take ph on samples and at knock...shame on me.

 

[Craigerrr]

This seems to be a pH problem. The finish on higher pH beers comes across as harsh and lingering. I question the sulfate/chloride ratio theory and have found its more about how much sulfate is in the finished beer than the ratio. I have played with the ratio and still reference it, but my thinking on it has changed.

Water alkalinity drives up the pH throughout the brewing process. The best way to deal with it is by removing it with RO water or by neutralizing it with acid additions. The most important pH readings are not in the mash, but rather the pH at pitch and the finish pH. If the fermentation goes well, the finish pH will land where it should, provided the pitch pH was correct.

I have to agree
At least for me this amount of hops and hop bitterness are practically imperceivably.
Kind of like Medium Wings to a guy from Buffalo...

 

[Donoroto]

I don't have bigger bitterness, bitterness its ok, I don't like the "aftertaste" the mouth feeling after drinking, this bitterness remains a little behind, do you understand what I mean?

Yes.

 

[Dave Y]

I’m thinking infection. How long has the beer been on tap/kegged/bottled?
what process was used to get the beer stored? did you clean and sanitize everything thoroughly?
Remember, clean twice, sanitize twice, blame @Bigbre04 if anything goes wrong.
;-)

22 IBUs is Mexican Lager, Bavarian Lagers territory, and just a touch more than a Hefe. That is to say, more malt forward than hop forward.
Is this getting more bitter / more aftertaste?

 

[Mastoras007]

No I don't think is infection, (or i hope to)
I will Keg today beer is still in fermentor