Originally Posted by sub-zero
Could not cooling the wort fast enuff do this also? Had the same on my first batch and though this may have been the cause.
I would doubt it. Cooling quickly is mostly a nice to have. It allows you to get the beer into a fermenter and get the yeast pitched faster, which can help prevent opportunities for infection. But on it's own it should not cause bitterness.
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(