brownrice
Well-Known Member
I know it's nigh impossible to troubleshoot a recipe without tasting it or seeing the whole recipe/process, but I thought I'd ask:
I bought a lb each of amarillo and citra, and all my beers are coming out with a nasty aftertaste. I'm not sure if it's "Catty" note exactly, bit's somewhere between astringent and bitter; it comes in late in the palate and pulls the corners of my mouth down. The "tropical fruit" comes off more like "rotten fruit".
My suspicion is that I left the wort on the hops for too long; recipe (1) had a 2-week dry hop of 5oz in 5gal, and recipe (2) had a similar amount of hops in the boil but spent 6 weeks in primary with all that trub.
I remember reading that one of these 2 hops was "catty" if used incorrectly... I made these a while ago and don't have access to my recipe or state of mind.
Are beta-acids relevant?
Any input appreciated, thnx
I bought a lb each of amarillo and citra, and all my beers are coming out with a nasty aftertaste. I'm not sure if it's "Catty" note exactly, bit's somewhere between astringent and bitter; it comes in late in the palate and pulls the corners of my mouth down. The "tropical fruit" comes off more like "rotten fruit".
My suspicion is that I left the wort on the hops for too long; recipe (1) had a 2-week dry hop of 5oz in 5gal, and recipe (2) had a similar amount of hops in the boil but spent 6 weeks in primary with all that trub.
I remember reading that one of these 2 hops was "catty" if used incorrectly... I made these a while ago and don't have access to my recipe or state of mind.
Are beta-acids relevant?
Any input appreciated, thnx