far to many bittering hops...ideas?

Someone may have added 1.25 oz of cascade hops at 60 minutes to what was supposed to be a maple syrup porter. and then .25oz every 15 minutes for the rest of the hour during the boil...

my question is, how should I go about fixing it? My initial thought was add some dry hops. I have more than a few varieties that I could use but I dont remember what I have off the top of my head.

Is this a viable method to recover this beer, or is there something else I can do?

Thanks

PS,

I dont care about style anymore. I just want it not to suck.

what were you supposed to dump in?
1.25oz doesn't seem overly high IMO.
the dry hops wont do a thing, just add to the hop nose which you don't really want in a porter.
honestly, the only thing i can think of is boil some lactose and add it in the fermenter, maybe start with 1/2lb and go from there for taste?

VonRunkel said:

my question is, how should I go about fixing it?

Click to expand...

Don't assume it needs to be fixed; taste it first. I bet it'll be pretty good

If it is too bitter, then 1) time 2) blend or 3) moar hops!

Cascades are like 7% AA on the higher end. That's like 45 IBUs calculated, not even accounting for the fact that yeast is gonna reduce a lot of that and its a dark beer in the first place.

Just leave it. It'll be fine as it is.

Thanks for the quick response. I transferred it to the secondary and snuck a taste...It was rather bitter.

It hasn't hit its FG so it still has time.

There was quite a bit of bitter taste to it. I guess time is a good method.

I was toying with the idea of breaking style and adding a bunch of hops aroma...

Hop bitterness goes away with time, if you don't like it just stash it until summer.