SillySally
New Member
- Joined
- Apr 16, 2013
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Last month I brewed my first 5 gallon batch from extract. It was a rosewater American wheat, and came out quite well, except that it was more bitter than what I was going for. My brother-in-law (though not the most expert beer drinker) even told me it was 'too hoppy' for him to drink. I used 1oz Hallertau at the start of the boil and 0.2oz at flameout, which, according to my calculations, should have yielded an IBU of about 12. It did not taste like a 12 to me. I've considered adjusting the hop additions, but I really think that this is an off flavor, and would like to address this possibility first.
I've read that non-hop-bitternes can be caused by resins that form in fermentation, that can be removed with a blow-off hose. I'm currently brewing in a 5 gal plastic bucket fermenter with a one-piece plastic airlock. Can create a blow-off tube for this system, or do I need a carboy? How would I go about creating a blow-off system for a bucket, anyway?
Has anyone else had experience with bitter resinous off flavors? If so, how did you deal with them?
Is this even the right forum to post this in? Should I be in the fermentation forum instead?
I've read that non-hop-bitternes can be caused by resins that form in fermentation, that can be removed with a blow-off hose. I'm currently brewing in a 5 gal plastic bucket fermenter with a one-piece plastic airlock. Can create a blow-off tube for this system, or do I need a carboy? How would I go about creating a blow-off system for a bucket, anyway?
Has anyone else had experience with bitter resinous off flavors? If so, how did you deal with them?
Is this even the right forum to post this in? Should I be in the fermentation forum instead?