I had an issue cooling down my porter a month back or so, where it took overnight to cool it down before I had it at pitching temp.
I threw in some hops at flameout and the temp did get down to about 110 pretty quickly and then halted.
When I tasted the hydrometer sample before bottling it seemed awfully hoppy. My intention was only about 25 IBU or so with the aroma and flavoring coming from the hops at flameout (not bittering).
Did having the wort at 110 degrees for a few hours cause the acids be extracted from the hops and result in added bitterness/IBUs, or would that not be the cause of the bitterness?
I threw in some hops at flameout and the temp did get down to about 110 pretty quickly and then halted.
When I tasted the hydrometer sample before bottling it seemed awfully hoppy. My intention was only about 25 IBU or so with the aroma and flavoring coming from the hops at flameout (not bittering).
Did having the wort at 110 degrees for a few hours cause the acids be extracted from the hops and result in added bitterness/IBUs, or would that not be the cause of the bitterness?