I've done many batches of 5-6 gal BIAB brews with fairly consistent efficiency around 75-80% and have produced some decent beers. However I've always felt something was a bit off, beers tasting too sweet even though the final gravity was low, and something always felt missing but I couldn't quite put my finger on what.
A couple of weeks ago it finally hit me, I've been getting almost no bitterness in my beers, even in the ones with heavy hop additions. I'm not sure why I didn't realize this sooner after making IPAs which should have IBUs in the 80s and not getting that bitter punch.
So I've just switched over to a mash tun with false bottom and have completed 2 batches so far. One a simple kolsch and today an IPA. Immediately I can taste the difference and recognize the bitterness in the beer.
I guess my question is what would cause me to get such poor hop utilization with my BIAB batches? The only difference I can think of is the clarity of wort before I begin my boil. Could all the extra trub and particles from the BIAB mash somehow be removing the alpha acids or preventing isomerization?
A couple of weeks ago it finally hit me, I've been getting almost no bitterness in my beers, even in the ones with heavy hop additions. I'm not sure why I didn't realize this sooner after making IPAs which should have IBUs in the 80s and not getting that bitter punch.
So I've just switched over to a mash tun with false bottom and have completed 2 batches so far. One a simple kolsch and today an IPA. Immediately I can taste the difference and recognize the bitterness in the beer.
I guess my question is what would cause me to get such poor hop utilization with my BIAB batches? The only difference I can think of is the clarity of wort before I begin my boil. Could all the extra trub and particles from the BIAB mash somehow be removing the alpha acids or preventing isomerization?