So I brewed an extract ipa: Fermentation kicked off great after 24hrs & temp was around 74F for about 4 days then temp dropped to 68F and fermentation calmed down. At day 10 temp was steady at 66F noticed that the trub was super thick (thicker than I normally see) Day 16: I decided to open up and dry hop and first noticed the smell which I was happy about & there was still a thin foamy layer on top which I figured that was normal (pic): I decided to take a sample (from below the foamy layer) and give a little taste test oh boy was I surprised : it was dry and prickly tasting (hard to describe). not what I expected at all. I was going for a juicy taste. I decided to throw my dry hop pellets in anyway and close it up, I didn't take enough sample for a reading bc i started to get nervous, but I figure I was going to leave the dry hop for 5-7 days then bottle. here is a pic of the fermenter after closing back up: thin foamy layer thin green layer from dry hop beer super thick trub So I ask the experts: what is this dry prickly taste? and is it a sign of something gone wrong? or is this normal taste for something that is not done fermenting? I want to RDWHAHB but something seems odd.