Beers tasting too hoppy - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Beers tasting too hoppy

Reply
 
Thread Tools
Old 01-21-2013, 09:27 PM   #11
oakbarn
HBT_LIFETIMESUPPORTER.png
 
oakbarn's Avatar
Recipes 
 
Jun 2011
Argyle, Texas
Posts: 853
Liked 70 Times on 56 Posts


There are really 3 hop "flavors"

1. Bitterness: This comes from boiling the hops for longer than 15 minutes. Most bittering hops are added at the beginning of a boil.
2. Flavor Hops: Added at the last 15 minutes or less
3. Aroma Hops: normally at flame out or as a dry hop.

Flavor Hops will also add some aroma. Adding at flame out vs dry hopping will also make a "taste" difference.

So when you say too hoppy, do you mean too bitter or a very hoppy taste?

Regardless, time can solve the over hoppiness to some extent.

I also agree with everthing above.

1. I use hop bags (the throw away kind). I put no more than 2 oz of pellets in a bag. I hang them by a string. for Bittering or flavor hops, I remove the bags at flame out. Using the bags will keep the majority of hops out of the trub.

2. I whirlpool my wort (try not to splash) and let sit 15 minutes before transferring to fermenter (No longer necessary as I have a Stout Conical and just dump after 30 minutes after I have moved to fermenter).

3. If I want great hopiness, I use a Hop Rocket and leaf hops when transferring to the fermenter.

andy32pinkerton Likes This 
Reply With Quote
Old 01-21-2013, 09:32 PM   #12
brycelarson
Recipes 
 
Jul 2012
Minneapolis, MN
Posts: 529
Liked 55 Times on 49 Posts


There's also the issue of perceived bitterness. The more malt backbone a beer has the more hops it can carry and be pleasant to drink. A thin beer without a good malt base could be over hopped at very low IBU levels.

andy32pinkerton Likes This 
Reply With Quote
Old 01-21-2013, 09:32 PM   #13
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,738
Liked 8015 Times on 5601 Posts


Quote:
Originally Posted by andy32pinkerton View Post
Fermentation temps have been steady between 66 and 69.

Its possible I made hop errors, but I dont think I did...one question I did have though was, I never really read that you need to, but should my hops be in a muslin bag, or should I remove them somehow? Perhaps even racking to a Secondary at some point during fermentation which I havent done, would help?

Another issue that may have some effect on flavor is I have trouble keeping my boil temps low enough during my boil, with my stupid electric stove.

Lastly, these past 2 kits have been extract only, where the first 3 also has specialty grains included...perhaps these last 2 were just simple beers that had off flavors from these things we've talked about?
I've never removed my hops after boiling, and there isn't any flavor impact from that.

I don't know what you mean about a low enough boiling temperature, though. You need a vigorous boil for brewing.

When you say the beer is too hoppy, do you mean too bitter? Or do you mean hops flavor?

If you don't have any late hops additions (and I wouldn't think so for those beer styles), I"m wondering if your fermentation temperature is too high, causing fruity flavors (called "esters") that are what you're tasting.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-21-2013, 09:50 PM   #14
andy32pinkerton
Recipes 
 
Feb 2012
Albany, NY
Posts: 32


Quote:
Originally Posted by Yooper View Post
I've never removed my hops after boiling, and there isn't any flavor impact from that.

I don't know what you mean about a low enough boiling temperature, though. You need a vigorous boil for brewing.

When you say the beer is too hoppy, do you mean too bitter? Or do you mean hops flavor?

If you don't have any late hops additions (and I wouldn't think so for those beer styles), I"m wondering if your fermentation temperature is too high, causing fruity flavors (called "esters") that are what you're tasting.
Both were too bitter and also too hoppy...neither a blonde or Red has a ton of hop characteristics generally and they are both just overwhelmed by hoppy bitterness in my batches.

I keep my fermenter in a guestroom closet, and our apartment keeps a steady temp of about 68 degrees...could this be too warm? Is the ambient temp too high?

Thanks in advance to everyone for their patience with a noob!

 
Reply With Quote
Old 01-21-2013, 10:16 PM   #15
brycelarson
Recipes 
 
Jul 2012
Minneapolis, MN
Posts: 529
Liked 55 Times on 49 Posts


Quote:
Originally Posted by andy32pinkerton View Post
Both were too bitter and also too hoppy...neither a blonde or Red has a ton of hop characteristics generally and they are both just overwhelmed by hoppy bitterness in my batches.

I keep my fermenter in a guestroom closet, and our apartment keeps a steady temp of about 68 degrees...could this be too warm? Is the ambient temp too high?
What was the recipe? How did you get the red red with just extract?

I'm guessing that you're just making out of balance beers. even a moderate level of hops with too little malt will be non tasty.

As for 68 - that depends on the yeast - but yes, for most it's on the high side for clean flavors.

Post up your recipes and we'll have more applicable suggestions.

 
Reply With Quote
Old 01-21-2013, 10:24 PM   #16
andy32pinkerton
Recipes 
 
Feb 2012
Albany, NY
Posts: 32


Quote:
Originally Posted by brycelarson View Post
What was the recipe? How did you get the red red with just extract?

I'm guessing that you're just making out of balance beers. even a moderate level of hops with too little malt will be non tasty.

As for 68 - that depends on the yeast - but yes, for most it's on the high side for clean flavors.

Post up your recipes and we'll have more applicable suggestions.
Yea, see thats the thing...the red wasnt red...and didnt "taste red"...sooo yea, Im gonna cool my wort quicker with the chiller, stick to extract with specialty grains at the min, and perhaps try to keep the fermenter somewhere else where it can stay cooler.

 
Reply With Quote
Old 01-21-2013, 10:35 PM   #17
scottyg354
 
scottyg354's Avatar
Recipes 
 
May 2011
Hazleton, PA
Posts: 420
Liked 23 Times on 16 Posts


Wouldn't you guys think, depending on the hops that 2 ozs for 60 minutes might be a little much for a Killians clone? More of a malty beer. Also I've used bags with my hops and I've also just added them directly to the wort. No major issues. I do either strain or use my autosiphon when racking into the primary though.
__________________
brewSTEIN Beer Co.

Milk is for babies. When you grow up you have to drink beer.

-Arnold Schwarzenegger

On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

 
Reply With Quote
Old 01-21-2013, 10:56 PM   #18
dcp27
Recipes 
 
Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


Quote:
Originally Posted by andy32pinkerton View Post
I keep my fermenter in a guestroom closet, and our apartment keeps a steady temp of about 68 degrees...could this be too warm? Is the ambient temp too high?
that's warmer than i'd want anything non-belgian. with active fermentation you're looking at upwards of 75F wort temp, which will create alot of esters. can you desribe the hoppyness you're getting? is it like stone fruit, earthy/floral/grassy, citrusy, etc?

Quote:
Originally Posted by scottyg354 View Post
Wouldn't you guys think, depending on the hops that 2 ozs for 60 minutes might be a little much for a Killians clone?
i'd assume this was meant for a partial boil, so its probably fine if that's the case

 
Reply With Quote
Old 01-22-2013, 12:22 AM   #19
brycelarson
Recipes 
 
Jul 2012
Minneapolis, MN
Posts: 529
Liked 55 Times on 49 Posts


Quote:
Originally Posted by andy32pinkerton View Post
Yea, see thats the thing...the red wasnt red...and didnt "taste red"...sooo yea, Im gonna cool my wort quicker with the chiller, stick to extract with specialty grains at the min, and perhaps try to keep the fermenter somewhere else where it can stay cooler.
Post up your recipe. Where did it come from?

Extract and steeping gran can make awesome beer. Just extract... not so much in my experience.

Quote:
Originally Posted by dcp27 View Post
i'd assume this was meant for a partial boil, so its probably fine if that's the case
Yeah, I was assuming the same.

andy32pinkerton Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kinda Hoppy tasting Summer Wheat Beer boomstick44 Beginners Beer Brewing Forum 2 08-30-2012 04:17 PM
sour/bitter/hoppy tasting beer banefulwraith Beginners Beer Brewing Forum 12 12-17-2011 11:47 PM
Very hoppy tasting RUNDMC Beginners Beer Brewing Forum 26 03-22-2011 02:43 AM
tasting hoppy beers Pale Ales greggor General Beer Discussion 4 10-28-2010 02:16 PM
My SNPA's keep tasting like hoppy budwiser Tiako Beginners Beer Brewing Forum 4 01-12-2010 03:20 AM


Forum Jump