- Joined
- Feb 25, 2017
- Messages
- 11
- Reaction score
- 2
I made the switch to BIAB from extract. I have brewed several batches from Pale Ale to IPA without a problem. I tried a Porter for the first time and mistakenly added the hop additions too early in the the boil. The result was an overly bitter brew going into the primary. It is drinkable (to me). However, my concern is the bitterness perceived by others as they drink the final product. Is there a way to reduce bitterness during or after fermentation? I'm thinking adding a sweet fruit puree to secondary will reduce the bitterness. Am I correct in that thinking?