TheWiggman
Haters' gonna hate
I've recently done a custom recipe with about 4.7kg of grains and had the following hop schedule:
40g willamette at 60min (4.6% AA), all flowers
20g EKG at 10 mins (4.8% pellets and 5.1% flowers 50/50)
Chilled with an immersion chiller immediately down to 40°C.
Going to dry hop as well with 20 of fuggles in the fermenter after a few days.
Ended up with 25l in fermenter at OG 1.047. Supposed to be 1.050 but didn't drop off as much as thought during the boil.
Pre-boil is tasted phenomenally good. Post boil it has a tart bitterness to it that's not overly pleasant. I did a CSA recipe a few weeks back and noted the same bitterness 'taste' but it was much more pronounced. It's tapered off after a few weeks but still more bitter than it should be. This was no-chilled and I attributed it to that.
Question is - is this expected? Is the taste into the fermenter a good indication of bitterness down the line? I can easily modify my hop additions to suit but I see no reason why my boil process would be any different to anyone else's.
40g willamette at 60min (4.6% AA), all flowers
20g EKG at 10 mins (4.8% pellets and 5.1% flowers 50/50)
Chilled with an immersion chiller immediately down to 40°C.
Going to dry hop as well with 20 of fuggles in the fermenter after a few days.
Ended up with 25l in fermenter at OG 1.047. Supposed to be 1.050 but didn't drop off as much as thought during the boil.
Pre-boil is tasted phenomenally good. Post boil it has a tart bitterness to it that's not overly pleasant. I did a CSA recipe a few weeks back and noted the same bitterness 'taste' but it was much more pronounced. It's tapered off after a few weeks but still more bitter than it should be. This was no-chilled and I attributed it to that.
Question is - is this expected? Is the taste into the fermenter a good indication of bitterness down the line? I can easily modify my hop additions to suit but I see no reason why my boil process would be any different to anyone else's.