MrEggSandwich
Well-Known Member
I’m sure there are a thousand threads on this, but what the hell...
Sitting here sampling a NE IPA that I kegged on Friday night..(early, I know) but can’t help to think I am once again underwhelmed by hop aroma. I’m sure being under carbed isn’t helping, but this is consistent with my IPAs/Hoppy beers.
-I add salts and use Water calc for mash ph...
-20 minute whirlpool at 180 with **** ton of el dorado, Citra, and Apollo- I’m getting nada.
-closed pressure transfer with Co2 (which hasn’t make a lick of difference first two times I have done it)...seems like a giant pain in the ass.
-fresh 2016/2017/2018 crop hops from Yakima Valley. Stored in freezer, vacuum sealed (re sealed after every use)
-Conan Yeast from Omega. 78% attenuation. (1.066-1.014)
Don’t get me wrong, I’ll like this beer more later this week, but I really should be getting more “pop”, right?
Thanks!
Sitting here sampling a NE IPA that I kegged on Friday night..(early, I know) but can’t help to think I am once again underwhelmed by hop aroma. I’m sure being under carbed isn’t helping, but this is consistent with my IPAs/Hoppy beers.
-I add salts and use Water calc for mash ph...
-20 minute whirlpool at 180 with **** ton of el dorado, Citra, and Apollo- I’m getting nada.
-closed pressure transfer with Co2 (which hasn’t make a lick of difference first two times I have done it)...seems like a giant pain in the ass.
-fresh 2016/2017/2018 crop hops from Yakima Valley. Stored in freezer, vacuum sealed (re sealed after every use)
-Conan Yeast from Omega. 78% attenuation. (1.066-1.014)
Don’t get me wrong, I’ll like this beer more later this week, but I really should be getting more “pop”, right?
Thanks!