Made a BIAB beer with added lactic acid (bottling bucket) last month and it turned out okay. A little too IPA-ish though. So I was thinking of cutting the hops in half, to 1/2 oz preboil and 1/2 oz at the end. Then I heard here about no-hops and no-boil. Does no hops beer taste something like Coors? True, no need to boil it for 60 minutes, if at all? The bottles only sit on the shelf for 4-6 weeks.
I'd grind my own 2-row with a little Crystal. For hops I have a 5.7% East Kent Golding, a 6.6% Mt. Hood and a 13.6% Citra in the freezer that I can call on.
Wondering if there is some advice out there about these theories.
I'd grind my own 2-row with a little Crystal. For hops I have a 5.7% East Kent Golding, a 6.6% Mt. Hood and a 13.6% Citra in the freezer that I can call on.
Wondering if there is some advice out there about these theories.
what hops did you use? Maybe a change of hops will help. The Noble hops are less bitter, as you likely know.
