Kuckoo
Well-Known Member
Hi all. I'm a long time lurker here and don't post much because I can usually find any answers I need without having to ask; however, I could really use some help with this one. I brewed the below recipe on 11/25 and transferred to keg on 12/26.
5 Gallon batch size - Full Boil
10.0 lb (88.5%) Standard 2-Row; Rahr - added during mash
0.4 lb (3.5%) Cara-Pils® Malt; Briess - added during mash
.4 lb (3.5%) Crystal 40; Great Western - added during mash
.5 lb (4.4%) Honey Malt - added during mash
1 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - 75.0 min
1 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - 20 min
1.0 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - 5 min
1.0 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - Dry hopped in primary 10 days
WLP299 (Persica Ale Yeast)
OG = 1.060 FG = 1.008
Mashed/rested @ 152*
Batch sparged @ 168*
Fermented @ 68* but got as high as 72* during peak activity. (Yeast range is supposed to be 68* - 78*) so it was well within range.
Problem - I have little to no hop character at all in this beer. Bitterness, Flavor nor aroma. I mean you would think that I brewed this batch without any hops.
Here are some of my variables.
1. Used a hop spider similar to those in the DIY section here. I've used it in the past with no issues including a recent (delicious) DIPA. I don't think this was the cause.
2. First time using an outdoor burner instead of my stovetop. Not sure how this could contribute.
3. Dry hopping was done in the primary for 10 days after fermentation completed.
4. Purchased the hops 1 week prior to brew day and kept in the freezer. I normally just keep them refrigerated.
5. Used WLP299 harvested/cleaned from a batch done in May 2012 against my better judgement to stick with WLP001 harvested from above DIPA.
6. Yeast starter lagged so I pitched the contents of the starter and another mason jar of washed yeast. Probably over pitched the yeast. The lag time for active fermentation was somewhere between 36-48 hours.
I know I made a mistake with this yeast by over-pitching from dormant/lazy strain that I'm not familiar with, but I can't seem to understand how this or any of the other variables would all but eliminate any trace of hops in my beer. Like I said, you would think this beer was brewed without any hops. Normally I would let a beer just sit longer until any off flavors mellowed out; however, this is not an option as I'm pretty sure hop flavors and bitterness will not reappear.
Except for my yeast pitching mistake, this brew day was business as usual. Could it be that I simply got a bad batch of hops? Has this ever happened to anybody else?
5 Gallon batch size - Full Boil
10.0 lb (88.5%) Standard 2-Row; Rahr - added during mash
0.4 lb (3.5%) Cara-Pils® Malt; Briess - added during mash
.4 lb (3.5%) Crystal 40; Great Western - added during mash
.5 lb (4.4%) Honey Malt - added during mash
1 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - 75.0 min
1 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - 20 min
1.0 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - 5 min
1.0 oz (25.0%) Falconers Flight Blend Pellets(11.2%) - Dry hopped in primary 10 days
WLP299 (Persica Ale Yeast)
OG = 1.060 FG = 1.008
Mashed/rested @ 152*
Batch sparged @ 168*
Fermented @ 68* but got as high as 72* during peak activity. (Yeast range is supposed to be 68* - 78*) so it was well within range.
Problem - I have little to no hop character at all in this beer. Bitterness, Flavor nor aroma. I mean you would think that I brewed this batch without any hops.
Here are some of my variables.
1. Used a hop spider similar to those in the DIY section here. I've used it in the past with no issues including a recent (delicious) DIPA. I don't think this was the cause.
2. First time using an outdoor burner instead of my stovetop. Not sure how this could contribute.
3. Dry hopping was done in the primary for 10 days after fermentation completed.
4. Purchased the hops 1 week prior to brew day and kept in the freezer. I normally just keep them refrigerated.
5. Used WLP299 harvested/cleaned from a batch done in May 2012 against my better judgement to stick with WLP001 harvested from above DIPA.
6. Yeast starter lagged so I pitched the contents of the starter and another mason jar of washed yeast. Probably over pitched the yeast. The lag time for active fermentation was somewhere between 36-48 hours.
I know I made a mistake with this yeast by over-pitching from dormant/lazy strain that I'm not familiar with, but I can't seem to understand how this or any of the other variables would all but eliminate any trace of hops in my beer. Like I said, you would think this beer was brewed without any hops. Normally I would let a beer just sit longer until any off flavors mellowed out; however, this is not an option as I'm pretty sure hop flavors and bitterness will not reappear.
Except for my yeast pitching mistake, this brew day was business as usual. Could it be that I simply got a bad batch of hops? Has this ever happened to anybody else?