Crucial-BBQ
Well-Known Member
I brewed a batch of home brew last night and as it was cooling I noticed something funky smelling. I could not put my finger on it, but it was rather pungent. After the wort was cool I racked it to my fermenter. As I was doing so, the funky smell got stronger. It was definitely coming from the wort. The smell was familiar, but it took me about ten minutes to figure it out. It smelled like an ashtray.
I thought that maybe the hops or grain were spoiled, if that is possible, so I looked it up on the internet. Turns out that W.G.V. (Whitbread Gold Variety) hops have a tobbacco aroma to them.
I was not aware of this. I only used them because I was under the impression that they were a sub. for fuggles. I tasted the wort before I pitched the yeast and it was.....I am going to optimistic and say unique. It definitely had that astringent, sucking on a tea bag bitterness to it. Not good.
I know that I should have done my research into the hops before hand, but isn't that all a part of the home brewing process? Experimentation.
Anyways, does anybody have any experience with the W.G.V. hops? I am thinking that if I let this batch condition that it will mellow out. I was thinking at least a solid four weeks after primary and before bottling. Would this work?
The good news is that it is only a 2 1/2 gallon batch (I've learned my lesson with experimenting with 5 gallons or more).
I thought that maybe the hops or grain were spoiled, if that is possible, so I looked it up on the internet. Turns out that W.G.V. (Whitbread Gold Variety) hops have a tobbacco aroma to them.
I was not aware of this. I only used them because I was under the impression that they were a sub. for fuggles. I tasted the wort before I pitched the yeast and it was.....I am going to optimistic and say unique. It definitely had that astringent, sucking on a tea bag bitterness to it. Not good.
I know that I should have done my research into the hops before hand, but isn't that all a part of the home brewing process? Experimentation.
Anyways, does anybody have any experience with the W.G.V. hops? I am thinking that if I let this batch condition that it will mellow out. I was thinking at least a solid four weeks after primary and before bottling. Would this work?
The good news is that it is only a 2 1/2 gallon batch (I've learned my lesson with experimenting with 5 gallons or more).