Hello all. I had my first real disappointment this week. Let me explain my process and then ask the question.
On February 20, I brewed AHS' extract Fat Tire clone. I did a full boil (but did not adjust the hops). I chilled the wort with an immersion chiller to 70 degrees in approximately 10 minutes, shook the heck out of the carboy and pitched a rehydrated pack of Nottingham. Fermentation temperatures were in the low to mid 60s. I hit the called out OG and FG. On March 20 I bottled. This weekend, I chilled three bottles and opened two last evening. Color was good, the head was good. But my word was the brew bitter. I mean overpoweringly so.
My newbie's brain tells me that failing to adjust the hops is the culprit, although I thought that the utilization would not change that much. I suppose I could have oxygenated the wort too much, which I understand may lead to astringency, which is kind like bitterness. I really don't think I have an infection, but I guess anything is possible.
So, the question is, will the bitterness fade? If so, how significant of a difference will there be? If the beer is astringent, will that fade?
Thanks for any help.
On February 20, I brewed AHS' extract Fat Tire clone. I did a full boil (but did not adjust the hops). I chilled the wort with an immersion chiller to 70 degrees in approximately 10 minutes, shook the heck out of the carboy and pitched a rehydrated pack of Nottingham. Fermentation temperatures were in the low to mid 60s. I hit the called out OG and FG. On March 20 I bottled. This weekend, I chilled three bottles and opened two last evening. Color was good, the head was good. But my word was the brew bitter. I mean overpoweringly so.
My newbie's brain tells me that failing to adjust the hops is the culprit, although I thought that the utilization would not change that much. I suppose I could have oxygenated the wort too much, which I understand may lead to astringency, which is kind like bitterness. I really don't think I have an infection, but I guess anything is possible.
So, the question is, will the bitterness fade? If so, how significant of a difference will there be? If the beer is astringent, will that fade?
Thanks for any help.