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- Dec 26, 2013
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In about 100 batches of home brew I have never had a grassy taste. Until now I' m drinking the beer but might dump the final 2 to 3 gallons.
I seriously don't know if it was bad luck with hops or something bad in my process. Appreciate any thoughts you all might have.
Hops used were Magnum, Columbus, Cascade. These hops from the same lots have been used in other beers with no ill effects. I tend to have these three around in either half pound or pound plus quantities. They are always stored in the fridge or freezer.
There was a flame out addition (Cascade) and I may have let them sit too long. I no chilled this batch (overnight cool down), and although it is not in my notes, I think the hop sock was still in the wort the next morning. I just set the kettle aside to cool on its own and never pulled the bag.
I kegged this batch and I always purge the keg of O2 as I add CO2, but I never know how well purged it is. Then this keg sat for a few months as others butted in line ahead of it. Oxidation could have played a role.
So all I can think of is a) poorly stored hops but that is my least likely. b) boiled hops sat in the wort too long or c) oxidized in the keg. Am I missing something?
I seriously don't know if it was bad luck with hops or something bad in my process. Appreciate any thoughts you all might have.
Hops used were Magnum, Columbus, Cascade. These hops from the same lots have been used in other beers with no ill effects. I tend to have these three around in either half pound or pound plus quantities. They are always stored in the fridge or freezer.
There was a flame out addition (Cascade) and I may have let them sit too long. I no chilled this batch (overnight cool down), and although it is not in my notes, I think the hop sock was still in the wort the next morning. I just set the kettle aside to cool on its own and never pulled the bag.
I kegged this batch and I always purge the keg of O2 as I add CO2, but I never know how well purged it is. Then this keg sat for a few months as others butted in line ahead of it. Oxidation could have played a role.
So all I can think of is a) poorly stored hops but that is my least likely. b) boiled hops sat in the wort too long or c) oxidized in the keg. Am I missing something?