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Same here - I call it the "yeast burn", and I've tasted it in some Trillium beers. I just made a beer with Cryo hops, and it has this flavor big time. But I've also gotten it with regular hops. I've also made clean beers using similar recipes and similar but probably not exact processes. I...

1.25. Sometimes I do thicker so I can add a gallon of 200f water to "mash out" and not get it too think at that point.

I would think with that much WP hops you would have a lot of flavor. But i usually WP for 30 minutes. I guess it's possible 5 minutes is just not long enough.

I tasted a NE IPA fermented with S-04 recently, and it tasted great. I though it was 1318 until I was told otherwise. I look forward to hearing if yours turns out well also.

I think Centennial holds up very well. provides a nice bright citrusy/orange flavor which is nice especially if the other hops are more tropical.

I'd warm it to 68, give it 12 more hours. If nothing, you better get some more yeast. But this time make a 1.5L starter, and keep .5L of it as your next yeast. (pitch 1L). ---EDIT: oops, redundant reply! --

Have you used cryhops before? What's your assessment on them?

I also have noticed, in some Trillium beers, the same astringent taste (bitter finish?) that I get in some of mine if I rush them. Others are a lot cleaner tasting though.

How long do you usually go prior to kegging? My though about your current situation is - nothing to loose by an extended cold crash. Or even an extended ferment. But others seem to be able to get into the keg in under 2 weeks. I just run into that harsh taste that way. I would love to...

Is this possibly the throat burning/astringent taste that I have gotten several times with 1318? I am not sure why I get it, but I believe it's when I don't give it enough time in the fermenter before crashing/kegging, or/and if I don't give it time at a cool temp after active fermentation is...

That's too bad. Since these beers are, shall we say "shelf life challenged", Brewtan B might have been a solution. Anyone else try using it?

I agree with this mostly Brau - it's from the behavior of the yeast, but I have to disagree about the active fermentation part being necessary. To be clear - I use exclusively 1318, so my experience is from this yeast. I made your blonde ale - 60 min and 30min hops only. But I split the...

Well, they smelled like hops :-). They didn't smell obviously bad to me. But maybe if I smelled good and bad Amarillo side by side I could tell the diff. I got a new pound of Amarillo, so maybe I should do a side by side compare. I am hesitant to open the new one and expose it without...

I have had similar issues with bad hops. I made several NE IPA's lately, some coming out terrible - oniony/harsh. Reviewing my notes I figured out they all had Amarillo hops. It seems I got a bad pound of Amarillo. I avoided them in my latest, and got great flavor again!. I wish I new...

Is it Single hopped with El Dorado? If so, can you describe the flavor of El Dorado by itself? Does it stand up, or would it be better combined with something else?