I´ve done pretty much the same kind of Pale Ale since day one, except that for the last 4 batches I used S-33 yeast instead of Windsor or US-05 which I usually use. I was attempting to have a fruity, Belgian like kind of flavor to it.
I bottled one batch and after 2 weeks the flavor is definitely fruity, too fruity for my taste. It´s not overwhelming but it certainly does need a hopier balance. I can taste the bitterness but it´s not enough. I can´t even call it a Pale Ale as it is.
I can´t do anything about this bottled batch, but I still have three in primary fermentation with exactly the same recipe. Whatever I do on my next batches is not my concern, my concern right now is how can I bitter up the batches in fermentation.
I read someone once, saying he boiled hops, cooled the liquid and added the whole thing into the fermenter. What do you think about that?. Would it work?. I wouldn´t be attempting to get any hop profile or anything. I´m just looking to out-sweet the beer. Just to kill that overly sweet taste and be able to drink more than one beer without feeling I just had a 350ml liquid caramel.
I bottled one batch and after 2 weeks the flavor is definitely fruity, too fruity for my taste. It´s not overwhelming but it certainly does need a hopier balance. I can taste the bitterness but it´s not enough. I can´t even call it a Pale Ale as it is.
I can´t do anything about this bottled batch, but I still have three in primary fermentation with exactly the same recipe. Whatever I do on my next batches is not my concern, my concern right now is how can I bitter up the batches in fermentation.
I read someone once, saying he boiled hops, cooled the liquid and added the whole thing into the fermenter. What do you think about that?. Would it work?. I wouldn´t be attempting to get any hop profile or anything. I´m just looking to out-sweet the beer. Just to kill that overly sweet taste and be able to drink more than one beer without feeling I just had a 350ml liquid caramel.