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Old 09-07-2011, 02:11 AM   #1
Gustavo
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Jul 2011
, ca
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well just opened my first brew after two weeks of conditioning.. tast way too hoppy and just plane out not good. Well to start off i sparged my patch way too fast, maybe in 6min. Then i didnt even boil it. Turns out i timed it from the moment i turned it on.!!! Not from when it was actually boiling. So taking all that in effect. I still made beer!!!! just thought id share my experiance! dont let the first couple batches discurage anyone.... oh by the way i was off by 10 points on my OG lol



 
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Old 09-07-2011, 02:16 AM   #2
Thehopguy
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Jun 2011
san diego, ca
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Old 09-07-2011, 02:33 AM   #3
Gustavo
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Jul 2011
, ca
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tasting it and it tast like yeast?

 
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Old 09-07-2011, 02:33 AM   #4
Gustavo
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Jul 2011
, ca
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might have got contaminated?

 
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Old 09-07-2011, 02:34 AM   #5
chumpsteak
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May 2011
Meridian, ID
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The f*&% you say?

 
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Old 09-07-2011, 02:37 AM   #6
jonmohno
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Nov 2010
Corn, High Fructose Corn Fortress, IA
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It may not be a good beer until another month or two sit on it and brew another,watch it change.Try a bout 50 new brews in the mean time(not all at once)

 
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Old 09-07-2011, 02:38 AM   #7
Thehopguy
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Jun 2011
san diego, ca
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I think you should brew another beer. Maybe extract. Sounds like you need to get some other things down first.
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Old 09-07-2011, 02:41 AM   #8
jonmohno
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Corn, High Fructose Corn Fortress, IA
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Quote:
Originally Posted by Thehopguy View Post
I think you should brew another beer. Maybe extract. Sounds like you need to get some other things down first.
What was it, what yeast did you use,and how long did you ferment before botteling? Sorry hopguy wrong tag.
To op: you made a hoppy beer and dont like hoppy beers??? Just for safteys(?) sake name a few of your favorite beers.We can help you more with more imformation. Hoppy is not my version of tastes awefull,it sounds great with the right beer. Whats up

 
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Old 09-07-2011, 02:45 AM   #9
RandyAB
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Nov 2010
Foothills of Alberta, Alberta
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I think you should give it time. Early in July I brewed a Sierra Nevada which I also thought was way over the top hoppy. After going away for the rest of the summer and leaving it in the fermentor for 6 weeks I couldn't believe how much it changed when I resampled recently. It is now definitely much more balanced.

 
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Old 09-07-2011, 02:47 AM   #10
nefarious_1_
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Jan 2011
Hudson Valley, NY
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I find it interesting that it tasted "too hoppy" even though it was never boiled. You'd think the time it spent at lower temps during the attempted "boil" wouldn't isomerize the alpha acids very much, leaving the beer less bitter/hoppy than it should have been.

I would brew another batch. Make it extract this time to be sure you have the entire process nailed before moving to all-grain. It sounds like some practice would help..



 
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