Quote:
Originally Posted by Yuri_Rage
It appears that Hop Shot should be boiled to achieve bitterness (the oils in the resin still need isomerization). I would not add that to a finished beer - particularly a sweet stout.
Nor would I add bourbon. I generally dislike strong bourbon flavors in beer, but more to the point, I get a sweet note that I doubt would complement an already sweet brew.
I would brew a low OG, dry, bitter stout and blend 50/50. Shoot for 1.040-ish and 30-40 IBUs, with a healthy dose of roasted barley and high alpha bittering hops.
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Yeah after having a bourbon stout, I don't think I'm going to add any. Not a liquor guy to begin with so it doesn't really appeal to me.
Quote:
Originally Posted by passedpawn
I had a barleywine that was too sweet. I boiled some hops on the stove, filtered them through a coffee filter, and added the result to my finished beer. It helped a lot, and in fact that barleywine won a local competition later.
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That sounds like a good idea. Someone earlier suggested boosting the recipe IBUs to at least 40 next time. This would be like a homeade "hop-shot" that I could add.
Quote:
Originally Posted by wobdee
I asked N Brewer about this and yes you need to boil it to achieve bitterness.
Something else I've been reading about is hop tea. A small amount of say 1/4 to 1/2 oz steeped in hot water and strained into the stout may take some of the sweetness out.
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I think I may end up doing that after you and PP suggested it. I think it would help a lot to balance it out. Now the only question is how much hops and what kind. I would probably want a higher AA with an earthy flavor.
Any suggestions?
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