Fett327
Well-Known Member
Hey all,
Im a beginner brewer with a couple batches under my belt (Kolsch and Pale Ale). In my last two batches Ive noticed a moderate hoppy pinch in the taste of the beer. Its different than the regular hop flavor you would find an an IPA or a Pale Ale. Its more of an undesirable hoppy bite in the flavor.
Im thinking that maybe this is attributed to the fact that i dont strain out any of the hops that I boil in the wort. I just put it all in a carboy to ferment. By the time i rack to the secondary, all the hop remnants stay at the bottom of the carboy with the yeast and dont get transfered over.
Do people here strain out the hops for fermentation, or just leave it in?
Have you guys noticed a difference because of this?
Thanks.
Im a beginner brewer with a couple batches under my belt (Kolsch and Pale Ale). In my last two batches Ive noticed a moderate hoppy pinch in the taste of the beer. Its different than the regular hop flavor you would find an an IPA or a Pale Ale. Its more of an undesirable hoppy bite in the flavor.
Im thinking that maybe this is attributed to the fact that i dont strain out any of the hops that I boil in the wort. I just put it all in a carboy to ferment. By the time i rack to the secondary, all the hop remnants stay at the bottom of the carboy with the yeast and dont get transfered over.
Do people here strain out the hops for fermentation, or just leave it in?
Have you guys noticed a difference because of this?
Thanks.