I recently made a NEIPA that has developed a horrible flavor that I am blaming mostly on Sabro hops. It smells amazing in the glass and starts to taste good, but then turns into this sun tan lotion/soapy weird flavor on the back. I see a lot of people describing this horrible flavor from sabro and am curious on others experiences if it has faded with extended conditioning?
I pulled a sample after about a week in the keg to see how it was coming along. It had pretty bad hop burn and vegetable taste. Now 11 days in, the vegetable taste and hop burn have faded significantly,. However, now I'm getting that horrible sun screen/soapy weird flavor in its place.
I used sabro a year ago in a similar neipa recipe and had nothing but pleasant experiences. This year I made the recipe pretty similar, except I used pilsner malt as the base instead of 50/50 golden promise/2 row. I also bumped up the dry hop charge increasing the amount of sabro from 11 - 12% of the dry hops to about 21% of the dry hops. For this recipe my dry hop was about 50% Azacca, 21% Sabro, and 29% Vic Secret. I'm starting to think I shouldn't go more than about 10% with sabro, or I'll just avoid using it if this is the flavor I might get from it.
I was hoping it would be ready to serve at a Christmas party tomorrow, but now I'll probably shut that tap down with how bad it is. Luckily my other 3 taps still have plenty of beer! Does anyone think this flavor will fade with extended conditioning, or has sabro ruined this batch?
I pulled a sample after about a week in the keg to see how it was coming along. It had pretty bad hop burn and vegetable taste. Now 11 days in, the vegetable taste and hop burn have faded significantly,. However, now I'm getting that horrible sun screen/soapy weird flavor in its place.
I used sabro a year ago in a similar neipa recipe and had nothing but pleasant experiences. This year I made the recipe pretty similar, except I used pilsner malt as the base instead of 50/50 golden promise/2 row. I also bumped up the dry hop charge increasing the amount of sabro from 11 - 12% of the dry hops to about 21% of the dry hops. For this recipe my dry hop was about 50% Azacca, 21% Sabro, and 29% Vic Secret. I'm starting to think I shouldn't go more than about 10% with sabro, or I'll just avoid using it if this is the flavor I might get from it.
I was hoping it would be ready to serve at a Christmas party tomorrow, but now I'll probably shut that tap down with how bad it is. Luckily my other 3 taps still have plenty of beer! Does anyone think this flavor will fade with extended conditioning, or has sabro ruined this batch?