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Old 08-19-2012, 03:01 AM   #1
cadaverous
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Jul 2011
Austin, TX
Posts: 7



I didn't brew for about a year and then did a batch of a rye blonde. I tweaked the recipe a bit, and then got better efficiency than I counted on and ended up with a bigger beer that was closer to a pale ale.

The problem is that it has come out quite sweet, and the hop profile is very muted. Is the sweetness masking the hops?

I'm pretty sure it is because I wayyyy overshot my mash temperature and ended up mashing at about 162 for the whole hour. I should have dumped some cold water in, I know. It had been a while since I brewed and the brewing center of my brain wasn't firing the way it should have been.

The big question is: Does anyone have any suggestions on how to salvage this damn thing? Might aggressively dry hopping it help?

 
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Old 08-19-2012, 03:27 AM   #2
jfuriosi
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Oct 2011
Posts: 49
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I'd be dry hopping like you said.

 
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Old 08-19-2012, 03:49 AM   #3

Brew another batch and blend. The second batch could be dry or hoppy or whatever you want.

 
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Old 08-19-2012, 04:33 AM   #4
cadaverous
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Jul 2011
Austin, TX
Posts: 7


Quote:
Originally Posted by Pappers_ View Post
Brew another batch and blend. The second batch could be dry or hoppy or whatever you want.
There's something I hadn't thought of. I will consider this option.

 
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Old 08-19-2012, 11:55 PM   #5
rpg
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Jul 2010
, VA - VIRGINIA
Posts: 24
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I had a similar problem with a beer. It was kegged, so I poured half a gallon into a pot, added half a gallon of water, and boiled on my stove with another 1/4 ounces of hops. I haven't tried it after carbonating again, but the cold, flat sample was much improved.

 
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Old 08-20-2012, 05:50 AM   #6
duckredbeard
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Mar 2005
ATL
Posts: 616
Liked 45 Times on 34 Posts


Quote:
Originally Posted by Pappers_
Brew another batch and blend. The second batch could be dry or hoppy or whatever you want.
I have done the same thing. I didn't blend in the keg, I blended at serving.

 
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