Hi all,
I made a really hoppy pale ale yesterday. 3 rather big hop additions throughout the boil. I didn't bother straining the wort before topping it up with water, and just tossed it into the carboy and let it go to work.
Fermentation is coming along very nicely, but I have like, a hops cake on the top of the krausen. It smells fairly delicious and hoppy, but should I have strained the hops out after the boil before pitching/fermenting? Is it going to make it to hoppy to have left that in there?
I made a really hoppy pale ale yesterday. 3 rather big hop additions throughout the boil. I didn't bother straining the wort before topping it up with water, and just tossed it into the carboy and let it go to work.
Fermentation is coming along very nicely, but I have like, a hops cake on the top of the krausen. It smells fairly delicious and hoppy, but should I have strained the hops out after the boil before pitching/fermenting? Is it going to make it to hoppy to have left that in there?