I would consider myself a hop-head and I like bitter beers. So, when I decided to start brewing hoppy IPAs, I was pretty excited to discover that the tap water around here should give me properly bitter beers with little or no treatment: The good news is, after brewing a number of (attempts at) IPAs, I can verify that the brews have turned out with a good level of bitterness for the calculated IBUs. The not-quite-so-good news is, even though I like a bitter beer, I don't really like a strong long-lasting bitter aftertaste that leaves me with a chalky taste in my mouth a half hour after finishing a beer. ....and exactly that is what I have been getting with any of my brews that have had more than 50 IBUs. Under 50 (40-50ish, I haven't done anything under 40 yet), there is still a long bitter aftertaste, but it is at an acceptable level. What I would really like to do, is brew higher IBU IPAs (70-100+) without the killer chalky aftertaste. I have even bought some calcium chloride, and am going to try adding 2-3 grams: Does anyone think this will help, or am I just wasting my time with the idea? Does anyone have any other ideas for reducing a lingering bitter aftertaste, but not much of the actual overall bitterness of a beer?