Originally Posted by sablesurfer
What were you expecting? Did you smell the hops? I had been smell testing mine for about three months before I picked. Assuming you used wet hops, I just bottled my Pale Ale that was all home grown wet hops. Wet hops into the boil, wet hops in at 2min, and wet hop secondary. It is big and rich and floral and fruity and a bit grassy but not in a bad way.
Over all I am amazed with how complex it was and I am hoping that a little CO2 will help brighten the whole thing up.
Wet hops are way different than dry hops, your yard hops are way different than any farm hop...it's all an experience/experiment.
Originally Posted by kirbcheck
From my experience, an infected starter will smell like sulfer. I've never considered grapefruit a bad smell, I wouldn't consider it wasted yet. You should be getting grapefruit from cascade and centennial. I have an American Barley Wine that is overwhelmingly sweet and grapefruit like at bottling but even in a month out mellows. Just my $.02 but I suggest letting it run it's course.
Thanks guys for the advice. I'm going to let it go for a few weeks and see. I used 1450 and it usually is a pretty consistent shooter. So well see what the FG is and if it keeps dropping.
I would described the sent as rich and strong notes of sweet fruits.
I guess I was expecting my bitterness from them. I used 10oz cascade, 19 oz centennial, and 6 oz chinook. All late boil expect for a 5 oz buttering addition at 60.
I also tossed in 6 oz of wet hops into secondary.
Time will tell
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