My boss brought up filter shock as a cause of a disjointed bitterness in our IPA directly post-filtration (luckily it goes away in about 24 hours or so), but said that he couldn't remember the chemical what-nots behind it. Anybody out there want to share some overly-complicated chemistry with the rest of us?
Second thing: prior to filtering our Pale, it has a somewhat unpleasant sweatiness to it. I would call it raw, but I think that is just a response to pulling it straight from the fermenter. This was crash-cooled and the day of filtration. Post-filter, it had the weird bitterness that I described earlier (not to the extent of the IPA, but not the point), but after it was filtered, the sweat went away. Anybody have any ideas what's going on?
Thanks for your help, and cheers,
Bill
Second thing: prior to filtering our Pale, it has a somewhat unpleasant sweatiness to it. I would call it raw, but I think that is just a response to pulling it straight from the fermenter. This was crash-cooled and the day of filtration. Post-filter, it had the weird bitterness that I described earlier (not to the extent of the IPA, but not the point), but after it was filtered, the sweat went away. Anybody have any ideas what's going on?
Thanks for your help, and cheers,
Bill
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