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Old 12-09-2009, 10:06 PM   #11
david_42
 
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Possibly some of the caramel was scorched, it wouldn't take much.
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Old 12-09-2009, 10:09 PM   #12
ShortSnoutBrewing
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My first thought is along the lines of David's, since you said you roasted your own malt.

 
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Old 12-09-2009, 10:35 PM   #13
Jim Karr
 
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Nope, it was the Magnum. I did the very same thing with 1.5 ounces of Chinook hops. They are about 15-16% AA.

The flavor was so overpowered with scorching bitterness, I cried.

After about a year, it finally was drinkable. Brew another batch. Let this one sit on the sidelines.
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Old 12-10-2009, 06:51 PM   #14
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Quote:
Originally Posted by Jim Karr View Post
Nope, it was the Magnum. I did the very same thing with 1.5 ounces of Chinook hops. They are about 15-16% AA.

The flavor was so overpowered with scorching bitterness, I cried.

After about a year, it finally was drinkable. Brew another batch. Let this one sit on the sidelines.
so you think it was magnum... this was my first thought because I don't think the malt that I roasted had any effect, except improving the flavor....

I used it in other batches, and it turned out great.

but, still, I used only 0.5 oz of magnum. I really don't understand it....
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Old 12-10-2009, 07:37 PM   #15
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Is the beer still cloudy? Is it possible that you're actually drinking the hop particles in the bottles?
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Old 12-10-2009, 07:40 PM   #16
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I have been using Magnum as my bittering hop with a few batches lately, and finding that it is pretty easy to over-hop with it. I used just 0.75oz as the single addition in a 5gal brew of 50% Vienna/50% Munich (Wyeast 2565 Kolsch yeast), and it came out extremely bitter. Next time I do that recipe, I'm going with Saaz, which is like 1/3 of the AAUs of Magnum.

Perhaps Magnum is just too bitter on its own.
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Old 12-10-2009, 07:41 PM   #17
400d
 
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Quote:
Originally Posted by craven_morhead View Post
Is the beer still cloudy? Is it possible that you're actually drinking the hop particles in the bottles?

no way, the beer is perfectly clear.
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Old 12-10-2009, 08:12 PM   #18
Llysse
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Quote:
the crush was very fine...
Hm, is it possible that what you are taking as hop bitterness is actually excess tannins from the fine milling of the grain?
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Old 12-11-2009, 09:52 AM   #19
400d
 
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Quote:
Originally Posted by Llysse View Post
Hm, is it possible that what you are taking as hop bitterness is actually excess tannins from the fine milling of the grain?

I don't think so, I have another batches made with the same crush and they are fine.

I decided not to use magnum any more....
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