Beer too bitter? - Page 2

maltbarleyhops · 01-06-2011, 03:33 PM

i would just let it be. Time heals Beer.

is this your first batch using your water?

**samc** · 01-06-2011, 04:10 PM

Quote:

Originally Posted by fishermand715

samc

So your saying, dry hopping will lower my bitterness? I always thought hops made the beer more bitter and have more flavor/aroma?

Thanks
Dan

Hops boiled in your wort increases bitterness (the longer the boil to a point the more bittering compounds are released). You are not lowering bitterness, dry hopping just releases the aroma compounds which helps balance out the beer. You would need to read up on it for the actual science behind it as I dropped chemistry class after the first week. LOL

fishermand715 · 01-06-2011, 07:52 PM

maltbarleyhops

i have made another batch before using my water.

fishermand715 · 01-06-2011, 07:53 PM

thank you samc for the info i most likely will try this.

RobVT3 · 01-06-2011, 09:04 PM

Don't spaz out yet! Leave it be, bottle it and try it again in six weeks. Some of my beers were very very bitter from primary to secondary and even secondary to bottle (almost undrinkable). After 4-6 weeks they mellowed substantially and turned out great (they were IPA's though). I haven't brewed any amber beers so I can't speak to that. Did you steep grains in this recipe?

fishermand715 · 01-06-2011, 09:51 PM

no i didnt steep any grains and should i bottle it on time and let it age in the bottles or should i let it age in the secondary?

thanks Dan

smeloche · 03-05-2012, 02:49 PM

I have tried this and it works You could brew a half or full batch grain, malt only no bitter hop just the 5 min boil something citrusy like cascade . ferment 1 week then mix the batches together store cold 3-4 before bottling.

**NordeastBrewer77** · 03-05-2012, 04:21 PM

Quote:

Originally Posted by smeloche

I have tried this and it works You could brew a half or full batch grain, malt only no bitter hop just the 5 min boil something citrusy like cascade . ferment 1 week then mix the batches together store cold 3-4 before bottling.

ahhh, zombies!!

Absolut_Ninja · 03-06-2012, 01:42 PM

I have found I do not like the prehopped LME cans; fresh or not, there is something there that tastes really bitter and unbalanced. BTW I do like IPAs and other hoppy brews. That LME just does not work for me. I just did a search and found this thread;

Muntons Hopped LME

Take it for what it's worth as I have had similiar experiences. I would give it a longer primary, longer secondary, more than standard bottle age. I have a sixer left of that same amber that is coming up on 10 months now that I thought was too bitter.... Consider me inspired.

Larsccw · 03-06-2012, 03:54 PM

Thanks for posting all this. To some they can't even taste that twang, or don't care about it and that's all fine and well. But it's just not for me and I suspect this is correct that that twang for the large part does come from the lack of age and the use of the Prehopped LME cans; fresh or not.

Some will tell you it's do to your "incorrect process" which ok, I'll buy into to some extent (I or no one is perfect), but I don't buy into fully after doing plenty of extract kit brews myself and reading and listening to many books and programs from the experts.

Plus you also have to cut through a slight bit of BS that gets thrown at extract brewers about this type of stuff as well. I get it and understand why.

The good thing is that all this has driven me to attempt to make better beer and put in the time and $ investment to get to that point.