I’ve been lurking here a while, but I finally pulled the trigger, signed up, and bought a membership.
I’ve done mostly extract brews (about 8) with only one all-grain batch—on borrowed equipment—since January. My last brew was the American Stout out of BCS (pg 173). What (I think) I blew was the hops. I tried to match AAUs (or is HBUs more appropriate), as I had no horizon hops. I used 2oz of hallertau and 1oz of EKG (using up what was in the freezer) at 60 min and 1oz cascade and .5oz of centennial at 10min. (I was supposed to use horizon 1.4 oz at 60 min and 1oz centennial at 10 min) The rest of brew day went as planned and my numbers were within the range in BCS.
I think this beer tastes “sweet”; I thought the Foreign Extra Stout (also from BCS) I brewed before this tasted “sweet” as well. I blamed it on inexperience and lack of attenuation, or something along those lines.
I reread the chapter in Palmer’s How to Brew on hops and his calculations (or my math) and the IBUs numbers in BCS for the American Stout don’t add up.
So, some questions regarding hops:
If I didn’t get a proper bittering addition, will that make my beers taste “sweet”?
Is using the hop sacks that come with most kits (I washed them and reuse them) going to decrease the IBUs from my hops; if so how much?
Anything else I can do to correct this?
Oh, I was using hops pellets.
I’d like to try and brew an APA, Great Lakes Brewing Burning River is (now) a favorite, and I’d like to get the hops right—maybe a little over if I had to be off. I was told in another forum that home brewing would turn me into a hophead—just give in and accept it. Maybe it’s true; I do appreciate a good hoppy beer now when I never used to care for Burning River
Insight or links to any threads on this is appreciated.