Orionslove
David
I tried dry hopping in 3 of my beer batches recently. Before dry hopping, the beer tastes quite nice, hop flavour and bitterness are well balanced, just that I think the aroma can be enhanced a bit more.
Then I went on throwing dry hops into the secondary fermentator (with head space minimized), and boom !!! It gets super bitter, especially with a harsh bitterness at the aftertaste. In addition, there is no significant enhancement on the aroma.
I saw people are saying that dry hop only adds aroma and nothing else, but it seems to be ruining everything. I actually prefer adding the hops at flameout instead.
Anyone experienced that same before? Or was I doing anything wrong?
Any alternative way for enhancing aroma, adding hop tea? (I complete lose confidence on dry hopping now.....)
My recipe was (from Manwell's Pale, Mosaic SMaSH):
size: 7.5L
Pale ale 0.75 kg
Munich 0.75 kg
(all hop pellets)
Mosaic 2.5g @ 60 min
Mosaic 7g @15 min
Mosaic 10g @ flameout
Mosaic (dry hopping) 20g for 3 days (temperature was around 20 degree Celsius)
yeast: Mangrove Jack's M42
Then I went on throwing dry hops into the secondary fermentator (with head space minimized), and boom !!! It gets super bitter, especially with a harsh bitterness at the aftertaste. In addition, there is no significant enhancement on the aroma.
I saw people are saying that dry hop only adds aroma and nothing else, but it seems to be ruining everything. I actually prefer adding the hops at flameout instead.
Anyone experienced that same before? Or was I doing anything wrong?
Any alternative way for enhancing aroma, adding hop tea? (I complete lose confidence on dry hopping now.....)
My recipe was (from Manwell's Pale, Mosaic SMaSH):
size: 7.5L
Pale ale 0.75 kg
Munich 0.75 kg
(all hop pellets)
Mosaic 2.5g @ 60 min
Mosaic 7g @15 min
Mosaic 10g @ flameout
Mosaic (dry hopping) 20g for 3 days (temperature was around 20 degree Celsius)
yeast: Mangrove Jack's M42
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