Originally Posted by two_one_seven
Dry hopping will help some but it won't add very much in the bittering department. The hop nose will distract from the sweetness of the beer.
What you describe is called making a hop tea and yes it would help.
I am curious about the reason that the beer is too sweet. Did it not finish or did you not add enough bittering hops?
I will try that, then.
I think it feels sweet due to the kind of yeast. Probably, rather than sweet, it is too fruity. I´m not sure.
The recipe is for 26 quarts in the fermenter. I used 10.55 lb of 2row and .555 lbs of caramel 40
1 oz of centennial at 60
1 oz of Cascade at 10
So, according to the OG and FG, the beer is not sweet because of low attenuation. I was not all that familiar with this yeast and the fruity effect I was looking for was maybe too much.
Next time I´ll go for a lower gravity, add Vienna or Munich instead of half that caramel 40 (or more than half) and add one 1.75 oz of hops more attempting a hoppier beer, closer to a typical Pale Ale but with a Belgian character. I think it should work.
Meanwhile, I´ll do one of those hop teas. Thank you!!!