Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Not getting strong enough hop flavor/aroma
Reply
 
LinkBack Thread Tools
Old 07-31-2013, 05:47 AM   #1
westwardclock
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 37
Default Not getting strong enough hop flavor/aroma

I recently brewed a clone of a beer. It has 1 more day of dry hopping. I have tasted it and I like it, however, it does not have the hop level of the original beer. I am really happy with all other aspects of the beer. This beer was deemed "clone" so i'm thinking its not the recipe. Without changing the recipe(add more hops at the end), how can I get more flavor and aroma? I brew 5 gallon batches and this recipe had 1oz each at 85min, 30min, 5min, and 0 min. 21grams dry hop. Part of my problem maybe that I do not incorporate any sort of a hop stand. As soon as my timer goes off I'm draining straight to the carboy(through a plate chiller). Usually 10 minutes and the kettle is drained out. Of course though the recipe does not call for a hop stand. Maybe its common knowledge to let it sit for a little bit before draining. One reason I have not tried it was, for the life of my, I cant find a good description how IBUs would change if I let it stand for 60-80 minutes. I saw 10% a few times however they were only referencing the zero minute hops. What about the rest of the hops that are already in the kettle. Surely they add more IBU's during the hop stand. 10% across the board?

Any words of wisdom would be greatly appreciated.

Perhaps more knowledge of my setup could help

I brew All-Grain.
I use a very large 8" Diameter by 18" Tall metal Hop spider(I don't believe that is the problem at least with the small quantity of hops in the recipe in question)

__________________
westwardclock is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2013, 05:01 PM   #2
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,376
Liked 115 Times on 89 Posts
Likes Given: 15

Default

I think most responses will tell you to move the 30 min to 10 min or less, hopstand anywhere from 180-140* for 30 minutes, and increase the amount of hops your using. You could also look into doing a two stage dryhop. Some breweries seem to find that it is more effective than one.

And I wouldn't worry about much increase in IBUs from hop stand. It will increase some but it will be a smooth bitterness. I don't think there's much hard info on the increase. i wouldnt think it would be much more than 10%. you'll just have to experiment to see what works for you.

__________________
tagz is online now
 
Reply With Quote Quick reply to this message
Old 07-31-2013, 05:07 PM   #3
JonM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonM's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Milwaukee
Posts: 4,446
Liked 812 Times on 567 Posts
Likes Given: 61

Default

Is it still in the fermenter? If so, don't fuss over it just yet. I bet its flavor is going to change dramatically over the 6-8 weeks in the bottle or keg.

__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
JonM is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2013, 05:53 PM   #4
peterj
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
peterj's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Smyrna, GA
Posts: 1,373
Liked 173 Times on 147 Posts
Likes Given: 95

Default

Isomerization happens over 180*F. If you do your hopstand under this temperature you shouldn't get any added bitterness. You could try that.

Also, do you pay attention to your water chemistry? Changing something in the water could help.

__________________
peterj is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2013, 05:54 PM   #5
Brulosopher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Fresno, CA
Posts: 2,708
Liked 202 Times on 168 Posts
Likes Given: 120

Default

Quote:
Originally Posted by JonM
Is it still in the fermenter? If so, don't fuss over it just yet. I bet its flavor is going to change dramatically over the 6-8 weeks in the bottle or keg.
Exactly this. Never judge a beer until it is packaged and carb'd.
Brulosopher is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2013, 06:17 PM   #6
westwardclock
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 37
Default

I suppose it's wise to not judge it yet. I'll wait.

__________________
westwardclock is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2013, 03:21 AM   #7
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,236
Liked 150 Times on 141 Posts
Likes Given: 83

Default

for 5 gallon batches i've reduced my bittering charge to 10-15 ibu and add all of the rest of the hops (3-5oz) at flame out, usually a 15-30 min hop stand. the aroma and flavor is incredible, very bright and the bitterness is very pleasing.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2013, 05:54 PM   #8
westwardclock
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 37
Default

Quote:
Originally Posted by eastoak
for 5 gallon batches i've reduced my bittering charge to 10-15 ibu and add all of the rest of the hops (3-5oz) at flame out, usually a 15-30 min hop stand. the aroma and flavor is incredible, very bright and the bitterness is very pleasing.
I'd like to try something like that but I feel I would be guessing too much, depending on what style of beer I am making. What did you just describe above? pale ale, ipa or dipa. Final Ibu range? I guess the only way to know is just start trying it.
__________________
westwardclock is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2013, 06:04 PM   #9
Hopper5000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Oakland, CA
Posts: 1,066
Liked 56 Times on 46 Posts
Likes Given: 48

Default

Just put in more hops towards the end...

__________________
Hopper5000 is offline
 
Reply With Quote Quick reply to this message
Old 08-02-2013, 09:33 PM   #10
jglazer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 355
Liked 54 Times on 42 Posts
Likes Given: 70

Default

Another factor that is sometimes a huge factor is the freshness of hops. I've made the same exact recipe twice before and one was amazing and the other was just ok, and I remember smelling the hops that went into the ok beer and they were not as pungent as the hops used for the better beer.

Sometimes we just can't control that as homebrewers. Now I'll usually smell the hops and add more if I can actually notice a lack of what "I think" the hop should smell like. Of course this is really hard and most of the time I just add about 10-20% extra because homebrew store hops are almost never as fresh as the hops breweries get

__________________
jglazer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Really strong aroma taurean General Beer Discussion 6 06-25-2011 11:58 PM
10%+ ABV beer with strong hoppy aroma, but not IBUs? agurkas Beginners Beer Brewing Forum 15 01-30-2011 09:15 PM
Strong butter aroma and flavor in my grape wine. COLObrewer Wine Making Forum 10 10-09-2010 10:22 PM
How to get that strong hop aroma? Gilbey General Beer Discussion 14 09-24-2010 01:14 AM
Altbier Question ~strong aroma LovetheHops Beginners Beer Brewing Forum 6 10-28-2008 10:45 PM



Newest Threads

LATEST SPONSOR DEALS