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SC_Ryan · 01-29-2013, 06:30 PM

I wasn't trying to rip anybody. Just share my experience.

jfrank85 · 01-29-2013, 06:59 PM

Do you think FWH or mash hopping would help with aroma?

SC_Ryan · 01-29-2013, 09:07 PM

I've mash hopped with no noticeable difference. A lot of people report good results with FWH but I can't say I've noticed a huge difference with FWH. I think astringency is the OP's problem. Astringency can really strip a beer of a lot of hop flavor and aroma. Astringency could come from oxidation, high or low mash pH or staling. With that many dry hops those beers should be very hop forward.

SC_Ryan · 01-29-2013, 09:08 PM

Quote:

Originally Posted by leginx

Portland water is very low in minerals.

Is it low in calcium? How about bicarbonate?

jlsummers75 · 01-30-2013, 12:26 AM

Quote:

Originally Posted by jfrank85

Do you think FWH or mash hopping would help with aroma?

I've tried it both at same time. The aroma is more forward now but I haven't tried them separately so I couldn't tell you which has the best contribution.

leginx · 01-30-2013, 02:10 AM

Quote:

Originally Posted by SC_Ryan

Is it low in calcium? How about bicarbonate?

Yup. In both. Here's my (Seattle's) water profile which is almost identical to Portland's.
Ca 9
Mg 1
HCO3 18
SO4 2
Na 4
Cl 5

Quick question. How are treating your water for chlorine and chloramines, or are you using spring water?

pm5k00 · 01-30-2013, 02:35 AM

A good 20-30 minute hop stand seems to yield better results than dry hopping for me, but to each their own. Water adjustments aside, something I almost never see mentioned is the psi for your kegs. If when dispensing down the side of the glass you don't get a least an inch of head, try turning up the psi, that should help release more aroma from your beers.