Justibone
Well-Known Member
I added the hops to the boil and boiled 10 minutes
One problem, I was not able to strain the hops out when I put the wort into the fermenter. Is that going to cause issues?
Hops are naturally anti-bacterial, so even if you don't boil them at all, they won't cause problems.
With a ten-minute boil, you extracted very little bitterness from them, but you should have decent aroma. I'd say that should turn out pretty good, except of course I would be concerned about the amount of adjuncts (non-malt sugars) you used.
I'd say your beer will probably resemble a commercial beer, rather than what my wife's uncles call "chewy beer", but of course your beer will have a lot more kick.
EDIT: As malticulous mentioned, hops generally settle to the bottom. They don't cause problems, but sometimes the volume of them reduces the amount of beer you can bottle. If you add way too many, they can get sucked into the MrB bottling spout, where they could cause either blockages or they could get into your bottles. I have accidentally bottled hop residue in the past, and it's not a big deal even if it gets into your bottle, so long as you do the "homebrew pour" and leave the last bit of beer in the bottom of the bottle.