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Old 07-03-2014, 05:20 PM   #11
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Try whirlpool?

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Originally Posted by MrEggSandwich View Post
Here is my most recent brew.......OG was 1.048, FG 1.010.

The hops taste like a soapy, muddled mess to me.

Brew Method: Partial Mash
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.036


STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.92%
IBU (tinseth): 75.48
SRM (morey): 3.16

FERMENTABLES:
4 lb - German - Pilsner (48.5%)
3 lb - Dry Malt Extract - Pilsen (36.4%)
1 lb - Dry Malt Extract - Wheat (12.1%)
0.25 lb - German - Vienna (3%)

HOPS:
0.25 oz - Warrior, Type: Pellet, AA: 15.7, Use: Boil for 60 min, IBU: 15.45
1 oz - Hallertau (New Zealand), Type: Pellet, AA: 7.5, Use: Boil for 30 min, IBU: 22.68
1 oz - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 10 min, IBU: 8.99
0.25 oz - Warrior, Type: Pellet, AA: 15.7, Use: Aroma for 10 min, IBU: 5.6
1 oz - Citra, Type: Pellet, AA: 14.5, Use: Aroma for 5 min, IBU: 11.38
1 oz - Galaxy, Type: Pellet, AA: 14.5, Use: Aroma for 5 min, IBU: 11.38
1 oz - Citra, Type: Pellet, AA: 14.5, Use: Aroma for 0 min
1 oz - Galaxy, Type: Pellet, AA: 14.5, Use: Aroma for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 1.5 qt

OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: Yes
Form: Liquid
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 65 - 69 F
Fermentation Temp: 60 F
Pitch Rate: 0.5 (M cells / ml / deg P)
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Old 07-03-2014, 05:21 PM   #12
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I was having the same problem, plenty of bitterness, but no hop flavor or aroma

minerals weren't helping, so I thought I'd check mash pH

last batch I added 1.5% of acid malt and it helped a bit. it was a simple pale ale, 2 oz of hops with no dry hop, but had more hop character than my IPA with 5 oz hops, 2 of which were dry hopped

haven't brewed since, so can't really say this is the fix, but I will be adding acid malt to future batches

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Old 07-03-2014, 05:29 PM   #13
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Your Kolsch recipe has 75 IBU's and your IPA has 160 IBU's.

Huh.

FYI - Kolsch beers are normally about 20-30 IBU's and American IPAs are 40-70 IBU's.

I think it's your taste buds. Your taste buds are largely immune to bitterness.

First, I'd try halving your hop amounts and see what that does.
Second, I'd try using bottled spring water instead of tap water and see what that does.

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Old 07-03-2014, 05:56 PM   #14
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Quote:
Originally Posted by LandoLincoln View Post
Your Kolsch recipe has 75 IBU's and your IPA has 160 IBU's.

Huh.

FYI - Kolsch beers are normally about 20-30 IBU's and American IPAs are 40-70 IBU's.

I think it's your taste buds. Your taste buds are largely immune to bitterness.

First, I'd try halving your hop amounts and see what that does.
Second, I'd try using bottled spring water instead of tap water and see what that does.


You could try adding gypsum to your brewing water. That is supposed to bring hops up more.

Maybe bittering with something a bit more rough like chinook or columbus would get you where you're going?
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Old 07-03-2014, 06:30 PM   #15
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I have no issues with commercial hoppy beers...I love hops, and can detect the distinct aroma/flavors....this tastes like soap to me.

It's not a yeast/fermentation issue....has to be water and/or bad hops. I need to go back and taste my non-hoppy beers to see if I can detect.


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Old 07-03-2014, 10:23 PM   #16
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Oh ok.

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Old 07-04-2014, 02:53 AM   #17
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Quote:
Originally Posted by MrEggSandwich View Post
I have no issues with commercial hoppy beers...I love hops, and can detect the distinct aroma/flavors....this tastes like soap to me.

It's not a yeast/fermentation issue....has to be water and/or bad hops. I need to go back and taste my non-hoppy beers to see if I can detect.


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I'm thinking your "non-hoppy beers" are in the normal IPA range. Am I right?
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Old 07-04-2014, 03:41 PM   #18
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Quote:
Originally Posted by LandoLincoln View Post
I'm thinking your "non-hoppy beers" are in the normal IPA range. Am I right?
MY non hoppys have pretty high IBUs, yes...But this isn't just bitterness, it's an off-flavor.
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Old 07-04-2014, 10:21 PM   #19
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are you in a local homebrew club? That's the best way to determine if it's your water, because most likely your neighbors will have the same water as you. Is there a local microbrewery? Give them a shout and see what you can learn about your water chemistry.

Otherwise, try for something over the top. My last dipa had 16 oz of hops in it. If it is literally not possible to get enough hop aroma into your beer (despite your hop addition), then that's really saying something.

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Old 07-05-2014, 01:14 PM   #20
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Thanks Ross....I am not in a club, but will certainly reach out to my local brewpub, and let the brewer sample.

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