Hello! I have brewed maybe 20 batches total but recently gotting into the hop heavy NEIPA style.
My first try was a 12 litres batch where i used 320g hops (dry hop included), only 50g at flameout and rest below 70C. I double dryhopped, half at high krausen for bio transformation and rest for 3 days, did a secondary fermentor.
So IBU was low, but the finished product were extreeemly hazy, it was greenish in colour and it tasted "bitter", not like high IBU, but like hop tea. Exactly like when you take 10 grams of hop and let them sit in a cold glass of water for an hour. So it had an amazing smell, but it was to "bitter".
Now i have made a new one, and i tasted the wort before starting fermentation, the same taste is there, like there is a butload of hop residue. This time i "only" had 110g during the boil (But this seems to be average for the beer style)
I have not been using hop bags. But i have a bazooka which filters out maybe 2/3 of the hop residue. But still, there is alot of residue going through when i use such hop amounts. Is this a problem would you say? Should i just use hop bags for everything?
For my first batch i did not cold crash, will cold crashing help clear it up`? Could it be any other problem then too much hop residue? I thought the yeast would clear it up enough anyway. Never had a problem not using hop bags with lesser hopped beers.
Other suggestions to clear the beer and reduce hop residue in the finished product?
Thanks in before Best regards.
My first try was a 12 litres batch where i used 320g hops (dry hop included), only 50g at flameout and rest below 70C. I double dryhopped, half at high krausen for bio transformation and rest for 3 days, did a secondary fermentor.
So IBU was low, but the finished product were extreeemly hazy, it was greenish in colour and it tasted "bitter", not like high IBU, but like hop tea. Exactly like when you take 10 grams of hop and let them sit in a cold glass of water for an hour. So it had an amazing smell, but it was to "bitter".
Now i have made a new one, and i tasted the wort before starting fermentation, the same taste is there, like there is a butload of hop residue. This time i "only" had 110g during the boil (But this seems to be average for the beer style)
I have not been using hop bags. But i have a bazooka which filters out maybe 2/3 of the hop residue. But still, there is alot of residue going through when i use such hop amounts. Is this a problem would you say? Should i just use hop bags for everything?
For my first batch i did not cold crash, will cold crashing help clear it up`? Could it be any other problem then too much hop residue? I thought the yeast would clear it up enough anyway. Never had a problem not using hop bags with lesser hopped beers.
Other suggestions to clear the beer and reduce hop residue in the finished product?
Thanks in before Best regards.