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?