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Also I don't know if I said this clearly in my OP, but these beers change flavor over their lifespan. Some have tasted totally normal when I took gravity samples. Some were normal at bottling time, some had this flavor already then (before they'd left primary fermentation bucket/BB); all have...

What I know about my water comes from reports that our utilities board publishes. Here's one but I've seen another before (which I can't seem to find now) that has more details: http://www.kub.org/wps/wcm/connect/36b20273-e9fe-4575-bc86-e2d7368c3a7f/WQ+Report+-+2012+FINAL.pdf?MOD=AJPERES...

I only have those cheapass strips and not a real PH meter so I don't have solid data, but based on color of strips it seems to be between the 5.0 and 5.4 color, which I think is right where it's supposed to be (but I don't know much about the effects of mash ph).

Yep. From OP: "Then I thought it might be a problem with chlorine/chloramine since the off flavors from chlorophenols sound similar to these, so I bought a filter for chlorine AND started treating all my water with campden. And I started using only distilled water to make sanitizer and so on."

No, I haven't built my own water from store bought water yet. I use distilled water for sanitizer sometimes, but not for whole batches. I filter water for chlorine, and I've seen Knoxville's water report and there doesn't seem to by anything outside of acceptable ranges as far as what's listed...

Mash tun is a 10 gal Home Depot cooler conversion following a pretty standard conversion from instructions I found online. But I just can't believe it's any of my basic equipment causing this problem. I use the same equipment for all my beers (except for sour stuff where I have an extra set to...

I've had some similar experiences to what folks are describing here so I'm gonna revive this... Actually, I've had two different problems which I suspect are different levels of intensity of the same problem, but could in fact be two totally different problems. I started a separate thread too...

That's basically my process in a nutshell. I can't really imagine that too much hops would create such a radical change in flavor...and I've had this problem in beers with less hops anyway. And brewed beers with up to 5 oz dry hops that tasted just fine. Honestly I'm pretty sure my recipes...

Not really an active club or LHBS...my friend who is a more experienced homebrewer and a BJCP judge has tried a couple of these and only suggested some of the same things I already mentioned. I might try adding gelatin or something to next batch just in case fining the dry hop particles out...

I have used both stainless steel and aluminum pot at different times, and have made fine IPAs with both pots. Same pots I use for all other beers and no problems in general. Hops come from a couple different online stores as well as local homebrew shop. Always store them in vaccuum sealed bags...

I check PH occasionally and it's always in the right range--I also often add gypsum to hoppy beers (not always) because I've read my city's water report and I know our water is on the soft end or below for an IPA. But yeah I know I need to get a more complete water report... But other 100% base...

Hi all, First, this is my first post here. I've used these forums for reference for a long time now and found them really valuable, but never registered until just now when I wanted to post something. So hi everyone. So for a while now, every IPA (or pale ale, and almost every hoppy...