bitterness

Hey Everyone! Long time reader of this forum, but a seldom poster. After 10+ years of homebrewing, I decided to brew an english barleywine. I love rye, and have a sack of rye malt to use, so I created a recipe with 32% rye malt. Here's the recipe: 6 gallons OG: 1.100 FG: still fermenting...

I'm about to plunge myself headlong into the dark, mysterious world of brewing some ancient gruit ales. It's been nice knowing y'all. :-) Of course jumping in and finding out is a good way to learn, and I will definitely do that, but while I'm still looking at ingredients and recipes, I'd like...

Hi everyone!, This is my first post on the Forum, but i I've been reading and learning from this community for a while now. I wolud like to say thanks you all people!! Keep up the good work!!. My situation is this: I've cooked a 2,5 gallons IPA. It Finished fermentation after 2 weeks in a small...

I have been trying to achieve a pronounced bitterness that is upfront on the tongue but does not stick around. Has anyone achieved this? Best example would be Tree House and Monkish beers. I've played with co2 extract, water profiles, ph, different types of bittering hops. Fwh, 60min till wp...

I brewed an Oktoberfest this weekend using Beersmith 3. It assumes a certain alpha content. When I went to add the hops, I realized the alpha content was vastly different than what the software assumed. 3.8% vs 5.0% and 1.8% vs 4.5%!!! I usually check this before brewing, but I messed up and...

I have been having the same issue with my home brews from day one - almost Zero perceived hop bitterness. I have tried boiling longer, harder, cooler, shorter, dry hop, whirlpool, you name in and still I sit here with a beer that is good but not great. I am finally of the opinion that my water...

Hello everyone! Recently I brewed my first IPA with chinese Nugget, and I had a sip of that yesterday after gravity reading and it's bitterness is way too harsh. It's been fermenting for 11 days already including 5 days of secondary. People say here that bitterness mellows with aging, but I want...

In all of my batches I have the same problem whether it is an IPA or a light beer with low IBUs: a harsh, lingering bitterness that tastes earthy or even almost ashtray like. This taste is present throughout primary and secondary fermentation, at bottling, and is still just as bad after 2 weeks...

i brewed morehaze ipa. Underpitched and missed the og was supposed to be around 1.09. Mine was 1.076. Pitched one pack of yeast and followed directions for dry hopping (recipe called for days 3-5 and again 5-9). I fermented 16 days and it stalled out at a final gravity of 1.016 (1.008-1.012 was...

Hello everyone, I wanted to share some thoughts. I've been brewing NEIPA's for quiet some time now. Experimenting with wheat/oat percentages and also with and without kettle finings, in this case whirlfloc. I'm of the opinion that large percentages of oats or wheats cause a haze that combined...

Hey all, Been consistently getting a rather harsh bitterness to pretty much all of my all grain batches, regardless of recipe. The sort that isn't all too detectable with friends but is a huge deal to the brewer. It is the main thing separating my beers from decent to great and it is KILLING...

I look forward to using this forum and sharing the fun of making beer at home with everyone! I love IPA's! And received some nice beer making tools for my last birthday. The equipment sat there ... I read stuff .. picked apart the contents of the kits ... and felt so overwhelmed by all of it...

I've been browsing the forums a lot, and I noticed a few threads dealing with poor hop utilization in wort with a high starting gravity. I'm did a partial wort boil (boil gravity - 1.152) for an IPA and project my IBU's to be about 35. I'm a hop fiend, so I was going to dry hop when I racked...