Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > "muted" hop presence in many of my beers
Reply
 
LinkBack Thread Tools
Old 07-07-2012, 03:05 PM   #1
Jakeintoledo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Jakeintoledo's Avatar
Recipes 
 
Join Date: Jun 2012
Location: toledo, oh
Posts: 261
Liked 22 Times on 16 Posts
Likes Given: 7

Default "muted" hop presence in many of my beers

I've got about 15 or so brews under my belt, and have done a couple hoppier versions, including a recent IPA.

One thing I've noticed is a stark difference between my hoppy beers and some of the commercial IPAs, is that my beers have a muted or flat hop presence. Not sure if they're grassy or not, but they definitely seem muted. I don't dry hop and I'm presuming this is why... Most aroma hop additions happen at five minutes before end of boil.

Just wanted to present this to get a bead on whether this is due to boiling off volatile aromatic compounds and I should consider a hop stand or dy hopping?

__________________

Jake in Toledo
_______________________________________

Primary: Privateer English Pale Ale
Kegged: VEE HAFF VAYS AUF MAKING YOU TALK LOUDLY Dunkel
Bottled: Pacific Pride (American) Pale Ale

Jakeintoledo is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 04:03 PM   #2
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,196
Liked 28 Times on 21 Posts
Likes Given: 28

Default

try dry hopping, it's lovely.

__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 04:25 PM   #3
tgmartin000
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Denver, CO
Posts: 1,013
Liked 64 Times on 51 Posts
Likes Given: 19

Default

You'll get better aroma from a hop stand at the end and or dry hopping.

Also the chloride to sulfate ratio of your water makes a difference.

__________________
tgmartin000 is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 04:27 PM   #4
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 480 Times on 421 Posts
Likes Given: 266

Default

You could also try hop bursting.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 04:28 PM   #5
b-boy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 5 reviews
 
b-boy's Avatar
Recipes 
 
Join Date: Jun 2011
Location: The Frozen Tundra, NY
Posts: 2,830
Liked 581 Times on 411 Posts
Likes Given: 159

Default

I had the same issues until I started messing with my water chemistry. It made a huge difference.

Also, dry hopping is a must if you want a nice sharp hop aroma. I think that adds to the perception of hoppiness.

__________________
b-boy is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 04:30 PM   #6
barrooze
Feedback Score: 7 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,336
Liked 112 Times on 94 Posts
Likes Given: 141

Default

What kind of water are you using? If its a softer water, the hops tend to be muted. If you have harder water, the hops pop more. Try adding a few grams of gypsum to your mash or boil next time.

__________________
Kegged: Flanders Blonde, Saison (Belle Saison), Festbier (ECY15), BOSON Prime (Brett Oaked saiSON), Night Howl Pumpkin Ale Primary: None Souring: Sour Brown (ECY01), BOSON on Rhubarb On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Zombie Dust clone Updated: 2014/11/18
Untappd: barrooze
barrooze is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 04:36 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,769
Liked 4909 Times on 3560 Posts
Likes Given: 988

Default

There could be a couple of things that you can try. One is simply "more hops, more later". What I mean is to add more hops at 15, 10, 5, and 0 and of course dryhopping. I think dryhopping is great, but I don't think it will fix a muted hops favor as much as the late boil additions.

Another thing that makes a difference is water chemistry. Do you know the make up of your water? I found that when using RO water adding a bit of gypsum makes the hops "pop".

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 05:59 PM   #8
ResumeMan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ResumeMan's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Oakland, CA
Posts: 474
Liked 25 Times on 24 Posts

Default

Also, consider trying first wort hopping. Adding hops right when you kill the flame instead of or in addition to the 5-min mark also helps.

But first thing I'd try, as others have said, is keep everything the same but try dry hopping, and see what that does for you.

__________________

I am not drunk! I am by nature a loud, friendly, clumsy person!

ResumeMan is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 06:31 PM   #9
barrooze
Feedback Score: 7 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,336
Liked 112 Times on 94 Posts
Likes Given: 141

Default

Since you haven't posted a recipe for what you actually brewed, we can't say if you have enough late additions hops. If you want a hoppy brew, try this recipe, Pliny the Elder clone. If it doesn't seem hoppy enough for you, your water is likely the culprit. Add some gypsum as me and Yooper suggested earlier.

__________________
Kegged: Flanders Blonde, Saison (Belle Saison), Festbier (ECY15), BOSON Prime (Brett Oaked saiSON), Night Howl Pumpkin Ale Primary: None Souring: Sour Brown (ECY01), BOSON on Rhubarb On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Zombie Dust clone Updated: 2014/11/18
Untappd: barrooze
barrooze is offline
 
Reply With Quote Quick reply to this message
Old 07-07-2012, 06:35 PM   #10
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,128
Liked 408 Times on 330 Posts
Likes Given: 134

Default

Quote:
There could be a couple of things that you can try. One is simply "more hops, more later". What I mean is to add more hops at 15, 10, 5, and 0 and of course dryhopping. I think dryhopping is great, but I don't think it will fix a muted hops favor as much as the late boil additions.
I do this for all my IPA's ...... really brings out the flavor and aroma.
__________________
beergolf 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
Why two "different" beers? scott1147 All Grain & Partial Mash Brewing 8 05-09-2012 03:51 PM
Flavorful "Small" or "Session" beer. Less base malt? killsurfcity All Grain & Partial Mash Brewing 9 04-22-2012 02:25 PM
Homebrew Economics: Can I really make 890 "light beers" for the price of buying 150? KCBrewer All Grain & Partial Mash Brewing 16 10-30-2010 06:39 AM
Trying to get more "body" in my beers... Techniques? Anthony_Lopez All Grain & Partial Mash Brewing 27 11-23-2009 01:49 AM
"malted" or "roasted" barley Gusizhuo All Grain & Partial Mash Brewing 11 11-03-2007 05:31 AM



Newest Threads

LATEST SPONSOR DEALS