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Old 11-08-2012, 11:55 PM   #21
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Good luck using those hops That aren't oxidized.

For the record; I never said that HE oxidized his hops.

Additionally, I don't know what the Op is doing as far as A sparge protocol or mash off, but if he is sparing his grain bed @ 175 deg F ; I stand by my Post.

YMMV...

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Old 11-09-2012, 12:23 AM   #22
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From BYO:

http://byo.com/stories/article/indic...or-flavor-hops

"The other source of bitterness in hops comes from the beta acids, also known generically as lupulones. Beta acids have little significance to what brewers call “brewing value,” but their aging products do. During storage, beta acids degrade due to oxidation. Unlike alpha acids, however, their oxidation products are bitter. This means that oxidized beta acids make up some of the bittering lost by alpha-acid oxidation during storage.

Oxidized beta acids also have an aroma: cheese. This cheesy aroma is due to volatile fatty acids released from oxidized beta acids. These volatile fatty acids are identical to compounds found in aged cheeses, such as parmesan and romano "

Sounds a lot like the way the OP described it.

...just sayin'

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Old 11-09-2012, 12:27 AM   #23
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BTW... 175 is too hot for sparge... Don't go over 168 or your asking for grainy notes.
As way mentioned, no WAY 175 is too hot for a sparge when batch sparging (or even fly sparging).

When I batch sparge, my first addition is almost 200 degrees! I guess my beers must suck.

I think, as I said earlier, that "dirty socks" sounds like an infection. Could be brett, but without actually getting to smell this beer or tasting it, that's only a guess.

I doubt its oxidized hops unless they were opened and left out for ages.
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Old 11-09-2012, 02:48 AM   #24
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Thanks for all the feedback. My problem may be oversparging. I typically focus more on hitting my pre-boil volume rather than watching the gravity of the runoff. What are some good tips to help with hitting pre-boil volume without oversparging?

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Old 11-09-2012, 12:42 PM   #25
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Quote:
Originally Posted by Yooper

As way mentioned, no WAY 175 is too hot for a sparge when batch sparging (or even fly sparging).

When I batch sparge, my first addition is almost 200 degrees! I guess my beers must suck.

I think, as I said earlier, that "dirty socks" sounds like an infection. Could be brett, but without actually getting to smell this beer or tasting it, that's only a guess.

I doubt its oxidized hops unless they were opened and left out for ages.
My beers must suck too Yoop.

Guess you can only help if people are willing to listen.
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Old 11-09-2012, 01:06 PM   #26
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Thanks for all the feedback. My problem may be oversparging. I typically focus more on hitting my pre-boil volume rather than watching the gravity of the runoff. What are some good tips to help with hitting pre-boil volume without oversparging?
Oversparging isn't usually an issue for a decent sized grainbill. If you have a small grainbill, say 6 pounds of grain in a 5 gallon batch, then it could be an issue. But for any normal sized grainbill it's almost impossible to oversparge.

Most people undersparge, as to hit their preboil volume and not have to boil for 4 hours.
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Old 11-29-2012, 10:18 PM   #27
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I think I am having the same problem with a beer I just racked to secondary last night. Doesn't really taste bad but the smell was like dirty socks. I keep my hops in airtight mason jars in the freezer. I've only had the hops for a month or so, maybe a little more. Can they still get oxidized in a mason jar in the freezer?

Secondly, I put 3 oz of Citra hops to dry hop. These hops were in their original packaging, whole leaf. Will this mask the smell or is this ruined now?
**UPDATE**

Let it sit on the citra hops in secondary for ~10 days and racked to a keg/force carbed/bottled with a blichmann beer gun. Tasted great! Must have just been a smelly fermentation!
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Old 11-29-2012, 10:41 PM   #28
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**UPDATE**

Let it sit on the citra hops in secondary for ~10 days and racked to a keg/force carbed/bottled with a blichmann beer gun. Tasted great! Must have just been a smelly fermentation!
Good to hear that your beer turned out okay. Have you ever made Apfelwein? Talk about a stinky fermentation!

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When I batch sparge, my first addition is almost 200 degrees! I guess my beers must suck.
I'll PM you my address Yooper and you can mail me as many of your sucky beers as you'd like.
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Old 11-29-2012, 10:45 PM   #29
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I'll PM you my address Yooper and you can mail me as many of your sucky beers as you'd like.
You are so generous for offering. But I feel like I must do my penance alone. With four beers on tap at the moment, and one in the fermenter, it sucks to be me.
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Old 11-29-2012, 11:15 PM   #30
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I would LOVE to have four beers on tap. I've only got two at mi casa. Thinking of adding a nitro tap to the set-up though. I do however have three different beers currently fermenting!

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