Originally Posted by Chriso
Certainly not the advice you hoped I would give, but - Give it time. At least personally, I find that my beers when they are undercarb'ed are severely lacking in hop pronouncement - and once they hit the correct carbonation level, then the flavor really opens up.
But - something else could be in play as well. I could be missing something.
Seems to be a couple of things at play. Tonight it is carb'd a lot more (still has a day or two to go...) and it is just not the same as the others I have brewed. It seems to be missing on the malt and
hop characteristics. I am wondering if I needed to toast another half pound or pound of 2 row as the malt is a little bland (like pure two row almost). The hops mystify me. Not much hop aroma/taste AT ALL...could be carbonation, though this beer has always had a great nose even in the carboy...just isn't there this time. I used fresh hops that were sealed, in the freezer, and smelled wonderful in the boil and dry hop. Gotta review my brew day notes and scratch the noggin' some more. Guess I could throw in another ounce or two of hops in the keg and see what happens...color me confused!
Just reviewed my brew notes and it looks like I may have had a water measurement issue as I had a gallon of extra wort. Even so, I hit both the OG & FG dead on the nose...
Bitterness and color are spot on. Beginning to suspect my refractometer as I have had to calibrate it every time I have used it lately with H2O before each reading (or at least once per brew day I should say). Funny thing is I used it for an Arrogant Bastard clone the next week and it was DEAD ON in taste, hop aroma, et al.