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**dataz722** · 04-27-2010, 02:19 PM

I couple months ago I brewed an english bitter and something must have went seriously wrong. I actually split a 15 gallon batch with 2 other people and the other people said theirs were pretty good. Well, last weekend I kegged and carbed it and pulled a pint last night. There was no bitterness what so ever and it was sickenly sweet. I can possibly blame under attenuation from a cold basement for the sweetness but have no idea why there would be no bitterness in only my 5 gallons.

I am considering taking about a 1/2 gallon of water and boiling it with 1-2 ounces of hops for 60 minutes then adding that and the beer back into a fermenter with some more yeast.

How does that sound and does anyone have any idea what could have happened to my 5 gallons to make it so much different that the others when they came from the same mash and boil.

**IrregularPulse** · 04-27-2010, 02:22 PM

The under attenuation and coying sweetness would make it seem like there is a lack of bitterness because it's being covered by sweetness. What was you FG compared to everyone elses! Uh Oh! You didn't take one!

Solution, take your keg to a buddy's who shared the brew day. Ask him to go upstairs to get you something. Swap your keg for his. Then, hey look at that, your wife called and needs you to come home.

**marubozo** · 04-27-2010, 02:25 PM

What yeast did you use, and did you calculate attenuation?

How cold is a cold basement? I always ferment on the low end, and sometimes lower than what the yest recommend and have always seen full expected attenuation.

**dataz722** · 04-27-2010, 02:26 PM

I was thinking that the sweetness could cover the bitterness but I don't think it would cover up the aroma too.

**dataz722** · 04-27-2010, 02:28 PM

Basement was probably low 60s and I am pretty sure we used S04.

And IP is right, I didn't take any hydro readings.

**cheezydemon3** · 04-27-2010, 02:31 PM

People's perception of bitterness differs.

I taste no bittersess in Sierra Nevada since my palate is used to my IIPAs and stone ruination.

Not saying this is it.

Are you sure it under attenuated? Check the FG?

A cold basement will slow fermentation, a good thing, but it would have to be real cold to stop the yeast short, and they would probably pick right up if allowed to warm.

**marubozo** · 04-27-2010, 02:33 PM

Quote:

Originally Posted by dataz722

Basement was probably low 60s and I am pretty sure we used S04.

And IP is right, I didn't take any hydro readings.

There's a lot of fail going on. If you all used the same yeast and got different results that's kind of crazy. I've pitched S-05 sub-60 degrees and had it ferment around 62 or so without any issues.

Having hydro samples would be helpful here. Lesson to all the n00bs, take gravity readings even if you don't typically need them

**dataz722** · 04-27-2010, 03:17 PM

I guess I can go home and pull some off and let it go flat and take a reading just to see the FG and see how high it really is.

springer · 04-27-2010, 05:32 PM

did you taste the others as well. They may have totally different ideas on whats good. If they all taste the same to you maybe you mashed to high? I keep 04 between 62° - 64° so I don't think it would be temps . Maybe a bad packet of yeast?

**dataz722** · 04-27-2010, 05:41 PM

I haven't tried theirs yet but I know their tastes in beer aren't that far off and they both said that it was pretty bitter and good. They are both members here and might chime in at some point. I took one sip and just about gagged.

Is there any infection that might do this. I know most will dry it out further and I don't know of any that would kill a hop profile.