So the first time I brewed this recipe it turned phenomenal... It also happened be only my third batch ever brewed, and my second AG batch. I recently brewed it again, and this time it tastes like ass, it's basically WAYYYY overhopped, so much that I can barely swallow a single drink (and I like hoppy beers).
I used the exact same ingredients from the exact same store, same % a.a. hops, etc. My efficiency, OG and FG were basically all the same between both batches. The only two variations I made in the protocol were:
1. For the first of hour of the boil I had the wort split between two different kettles on my stove so as to prevent boil-overs. After an hour I combined the wort into one kettle for the first hops addition.
2. I used hop-bags for the hops (the chinook hops were whole leaf, the rest were pellet). Last time I just threw the hops directly into the kettle. This time, I used my immersion chiller to cool the wort, and then before I transferred it to the primary I used a pair of tongs to remove the bags of hops, and then basically used the tongs and squeezed the bags to remove as much of the wort as possible... By squeezing the bags of hops, is it possible that I somehow released more bitterness than normally would have been, and that would explain the problem with this batch? Also, it had only been in the bottle two weeks when I first tried it, however the previous time I brewed it, I started drinking it after one week and it was just fine.
I used the exact same ingredients from the exact same store, same % a.a. hops, etc. My efficiency, OG and FG were basically all the same between both batches. The only two variations I made in the protocol were:
1. For the first of hour of the boil I had the wort split between two different kettles on my stove so as to prevent boil-overs. After an hour I combined the wort into one kettle for the first hops addition.
2. I used hop-bags for the hops (the chinook hops were whole leaf, the rest were pellet). Last time I just threw the hops directly into the kettle. This time, I used my immersion chiller to cool the wort, and then before I transferred it to the primary I used a pair of tongs to remove the bags of hops, and then basically used the tongs and squeezed the bags to remove as much of the wort as possible... By squeezing the bags of hops, is it possible that I somehow released more bitterness than normally would have been, and that would explain the problem with this batch? Also, it had only been in the bottle two weeks when I first tried it, however the previous time I brewed it, I started drinking it after one week and it was just fine.