parrja
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- 26/3/09
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So, made the usual progress from K&K to Partial to AG
I think K&K never taste good until 12 weeks old.
Partials taste good after 6 weeks.
With AG they're better than KK or Partial at 2 weeks, and better again at 4 - they never last much longer than that.
I'm mostly brewing ales in the 4 to 5% range. Getting my basics down and doing nothing wacky.
Anything with no late hops is great at 2 weeks (from brew day) and gets better but usually disappears before 4 weeks.
Anything with late hops still tastes harsh and unbalanced until at least 6 weeks. By then I think the hop flavour is disappearing more than getting better.
So before I give up and just brew non late hopped beers does anyone have advice on how to get good hop flavour without harshness?
1. I don't think it my hops as it's happened for Willamette, Cascade, Fuggles, etc (I've done 60+ brews)
2. I think I like hops in general (though I lean more towards the classic german and english styles)
3. I boil in two 10 litre pots on the stove - could a poor boil be an issue?
4. I find anything with more than 10g flavour or 10g aroma hops has this problem (for 20L) so not talking extreme amounts of hops here.
5. The answer could well be that hops take 6 weeks to mellow!
6. My normal process is: 11 days in temp controlled fermenter at ferment temp. 3 days cold conditioning. Filter into Keg.
7. I boil in 2 pots: Wort and hops spread evenly across them. 60 minute boil and then put the pots in the bath to cool for about an hour.
My ultimate goal here is to get good hoppy beers drinkable in under 4 weeks.
I think K&K never taste good until 12 weeks old.
Partials taste good after 6 weeks.
With AG they're better than KK or Partial at 2 weeks, and better again at 4 - they never last much longer than that.
I'm mostly brewing ales in the 4 to 5% range. Getting my basics down and doing nothing wacky.
Anything with no late hops is great at 2 weeks (from brew day) and gets better but usually disappears before 4 weeks.
Anything with late hops still tastes harsh and unbalanced until at least 6 weeks. By then I think the hop flavour is disappearing more than getting better.
So before I give up and just brew non late hopped beers does anyone have advice on how to get good hop flavour without harshness?
1. I don't think it my hops as it's happened for Willamette, Cascade, Fuggles, etc (I've done 60+ brews)
2. I think I like hops in general (though I lean more towards the classic german and english styles)
3. I boil in two 10 litre pots on the stove - could a poor boil be an issue?
4. I find anything with more than 10g flavour or 10g aroma hops has this problem (for 20L) so not talking extreme amounts of hops here.
5. The answer could well be that hops take 6 weeks to mellow!
6. My normal process is: 11 days in temp controlled fermenter at ferment temp. 3 days cold conditioning. Filter into Keg.
7. I boil in 2 pots: Wort and hops spread evenly across them. 60 minute boil and then put the pots in the bath to cool for about an hour.
My ultimate goal here is to get good hoppy beers drinkable in under 4 weeks.