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- Nov 26, 2006
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Having a bland and disappointing dunkelweizen, I decided to dryhop it for additional character. This was also a batch in which I had slight concern regarding a possible infection as there was a slightly medicinal taste.
Well, the medicinal taste seems to have faded, but the pellets I used for dry-hopping left a very distinct vegetal flavor. Yup. It tastes like fresh parsley!
It's not bad, mind you, and truth be told, it tastes better than it did without the addition, but it's definitely not something I would normally seek to achieve in my beers.
I think I'm just going to call it a Belgian farmhouse wheat beer and call it good.
So does everybody always stick only with whole leaf hops for dry hopping? I was aware of the possibility of the vegetal flavors, but at only 3/4 ounce of hops, thought I could get away with it. Anybody have any opinions on the matter?
Well, the medicinal taste seems to have faded, but the pellets I used for dry-hopping left a very distinct vegetal flavor. Yup. It tastes like fresh parsley!
It's not bad, mind you, and truth be told, it tastes better than it did without the addition, but it's definitely not something I would normally seek to achieve in my beers.
I think I'm just going to call it a Belgian farmhouse wheat beer and call it good.
So does everybody always stick only with whole leaf hops for dry hopping? I was aware of the possibility of the vegetal flavors, but at only 3/4 ounce of hops, thought I could get away with it. Anybody have any opinions on the matter?