Hello All,
I have a question about a beer we recently brewed. We were going for an "ultra hoppy" IPA based on a Sculpin clione recipe, but added A BUNCH of homegrown hops to the batch. Here is the recipe -
2 Row Malt 11lbs
Caramel Malt 20L 1.25lbs
Carapils Malt 1.0lbs
CaraVienne 0.5lbs
60 min boil
Hops:
Amarillo 2.0 oz @60
Magnum .25 oz @60
Homegrown Hops (~50% Pacific Gem, ~25% Zeus Pacific. 25% Columbus) 2.75 oz @60
Hallertauer Aroma .25 oz @60
Centennial .25 oz @30
Mt. Hood .25 oz @30
Simcoe 1.0 oz @30
Amarillo 2.0 oz @1
The hops were not bagged in the boil.
Dry Hopping:
Amarillo 2.0 oz @7 days
Simcoe 1.0 oz @7 days
Dry hops were bagged.
Yeast:
White labs WLP001 California Ale
Fermented vigorously for the first couple of days, then settled down. Transferred into secondary and dry hopped after 7 days. After dry hopping for 7 days in the secondary, it was bottled.
Results:
The beer smells fine. Great hoppy aroma. The beer is cloudy. The taste however, can be described as very bitter, and my brewing buddy feels that there is also a sourness there. I do also get some "sourness", but I am not sure if this this a problem, or just the byproduct of an extremely hoppy beer.
We are afraid that the beer could have gotten contaminated and there is bacteria giving it this sour flavor. I was pretty careful with my sanitation as I usually am. When transferring into the secondary, I did have to pour it through a colander to get it into the other bucket due to the valve getting clogged with hop leaves during the transfer. The colander was clean, but was not sanitized.
I guess what I hoping you all can help with is telling whether this bitter, sourish taste is likely "by design" due to the recipe, or if it actually got contaminated.
I have a question about a beer we recently brewed. We were going for an "ultra hoppy" IPA based on a Sculpin clione recipe, but added A BUNCH of homegrown hops to the batch. Here is the recipe -
2 Row Malt 11lbs
Caramel Malt 20L 1.25lbs
Carapils Malt 1.0lbs
CaraVienne 0.5lbs
60 min boil
Hops:
Amarillo 2.0 oz @60
Magnum .25 oz @60
Homegrown Hops (~50% Pacific Gem, ~25% Zeus Pacific. 25% Columbus) 2.75 oz @60
Hallertauer Aroma .25 oz @60
Centennial .25 oz @30
Mt. Hood .25 oz @30
Simcoe 1.0 oz @30
Amarillo 2.0 oz @1
The hops were not bagged in the boil.
Dry Hopping:
Amarillo 2.0 oz @7 days
Simcoe 1.0 oz @7 days
Dry hops were bagged.
Yeast:
White labs WLP001 California Ale
Fermented vigorously for the first couple of days, then settled down. Transferred into secondary and dry hopped after 7 days. After dry hopping for 7 days in the secondary, it was bottled.
Results:
The beer smells fine. Great hoppy aroma. The beer is cloudy. The taste however, can be described as very bitter, and my brewing buddy feels that there is also a sourness there. I do also get some "sourness", but I am not sure if this this a problem, or just the byproduct of an extremely hoppy beer.
We are afraid that the beer could have gotten contaminated and there is bacteria giving it this sour flavor. I was pretty careful with my sanitation as I usually am. When transferring into the secondary, I did have to pour it through a colander to get it into the other bucket due to the valve getting clogged with hop leaves during the transfer. The colander was clean, but was not sanitized.
I guess what I hoping you all can help with is telling whether this bitter, sourish taste is likely "by design" due to the recipe, or if it actually got contaminated.