Georgian Novice2

Recipes 

Thanks for the questions:

Have used all LME and DME recipes and have same issue.

Have used spring and tap water, same issue with both.

Do remove steeping grains before 160. Many times I put the steeping grains in the pot while it heats up on the burner to a 150 or 155 and then take them out.

I just poured a Bass Clone I have had in the keg, carbing in the cooler for a week. Had it in primary for 1 week, secondary for 1, then kegged. It tastes bitter, like sucking on a tea bag bitter.

I might have ruined this batch another way. I used a light Iodophor solution to flush out the taps and the beer lines. I then left the Iodophor solution standing in the beer lines to keep them sanitary because I wasn't going to have any beer running through them for a month or so. They have been sitting with that solution in them for 2 weeks. I may be tasting that.

Thinking I just need to let this beer age more before kegging. Appreciate all the info.

jonbrout

Recipes 

I have actually been having this same problem. Perhaps I should let them age longer as well. However, It only occured to me once I sat down at my computer to search the issue that my late extract technique may be the problem in itself. When you late extract you overutilize your bittering hops (60min)..im almost certain. Thoughts? My 02.

Shooter

Recipes 

I'm a complete noob myself, but that makes sense. I only do a partial boil 2.5-3 gallons and add half the extract at the beginning. So, I figure I end up with a wort that's pretty close to the composition of a full boil with all the extract and I'm hoping that results in a good outcome with the bittering hops. I'm thinking a late extract addition with a full boil would give you a somewhat different bittering result. So far, I haven't tasted any bitterness issues with my method, but I don't have a lot of brews under my belt.