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Old 11-14-2012, 08:49 PM   #1
Lord of the Realm, Defender of the Faith, Director of Corporate Planning
DoctorMemory's Avatar
Jan 2012
Dresher, PA
Posts: 280
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Brewed my first self-designed batch the other day, a California Common. Went pretty well, used my new 10G kettle and 55K BTU burner for a full-volume boil and my new "ghetto-look" immersion chiller. Took my OG reading, nailed my target, and was feeling like I was starting to get this brewing thing down. Then I tasted my sample and WHOA! Much more bitter than I was anticipating. Oh well, maybe it'll mellow I figure. Then I was playing around with my new copy of Beersmith and setting up my equipment and noticed when I plugged in my 10G pot the IBUs on the beer I was playing around with went through the roof! That was when I learned that hop utilization is much higher with a full-volume boil. Sigh. Now I've got some hopped-up Frankenbeer and I'm not sure how it's going to turn out.

TL;DR: Discovered the hard way that hop utilization is higher with full-volume boils.

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Old 11-14-2012, 08:55 PM   #2
Sep 2011
Beaverton, OR
Posts: 1,929
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Don't worry, that taste you had could have been significantly more bitter and sweet than what your beer will end up being after the yeast gets to it. It's going to change completely.

That said, you did a 10 gallon batch? What was your hop schedule?
-Retired Homebrewer

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Old 11-14-2012, 09:00 PM   #3
Apr 2012
Baltimore, MD
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I bet your beer will be fine. I don't think the utilization will be so much that it will make your beer undrinkable. How many IBU's did beersmith calculate?

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Old 11-14-2012, 09:01 PM   #4
Dec 2009
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Almost every batch I brew tastes more bitter than I want when it's fresh out of the kettle.
"Anything worth doing, is worth doing slowly." ~~ Mae West

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Old 11-14-2012, 09:04 PM   #5
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Dec 2011
Posts: 2,126
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10G Pot would be able to boil 5-7 gallon batchs so ill assume thats your batch size

What was you hop schedule? Like theve has said bitterness right out of the kettle will be percieved to be higher because of the sugary wort.
The yeast will also dull the hops slightly depending on which strain you use.
Post your recipe up, im sure your fine with your CSB (Cali Special Bitter)!!
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))


Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.

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Old 11-14-2012, 09:04 PM   #6
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May 2012
Phoenixville, Pennsylvania
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More bitter? No problem with that!

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Old 11-15-2012, 12:00 AM   #7
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Aug 2012
Sugar Land, TX
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Originally Posted by mcbaumannerb View Post
More bitter? No problem with that!
Primary 1: Lonely
Primary 2: Lonely
Secondary 1: Orange Mead (Made Jan. 2013)
On Tap #1: Stormy Monday IIPA
On Tap #2: Mild Thing English Brown
On Deck: Thinking....

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Old 11-15-2012, 01:24 AM   #8
Mar 2012
Ventura, CA
Posts: 89
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Originally Posted by frazier
Almost every batch I brew tastes more bitter than I want when it's fresh out of the kettle.
Me too. I use pellet hops so I always assumed I was getting some in my sample before they settled into the trub

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Old 11-15-2012, 01:55 AM   #9
Nov 2012
Kentwood, Michigan
Posts: 33
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Ditto on the more bitter, no problem. Let the beer age for few weeks after you bottle and it should be great!

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Old 11-15-2012, 02:14 AM   #10
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Mar 2012
Omaha, Nebraska
Posts: 703
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Learning experience? Sounds more like a learning opportunity. I do full extract boils all the time with a 15gal pot and your beer will turn out fine.
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir

Sleepycat Brewery

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