Hey all,
True beginner here. Got myself a Munton IPA as a bday present, and after fermentation for a week or so I am now ready to bottle.
My question is about the bitterness at this stage - the cloudy substance I have now primed, is that supposed to taste unbearably bitter (I took a sneakpeek)? I am asking as I added a stem of rosemary when adding the hops on day 4, and am now scared that's screwing up the beer
(even though I though that was little for 23l, having read some warnings!)
Am I needlessly worried, or should I take action to compensate for the rosemary's bitterness? And then what should one do?
Thanks!
True beginner here. Got myself a Munton IPA as a bday present, and after fermentation for a week or so I am now ready to bottle.
My question is about the bitterness at this stage - the cloudy substance I have now primed, is that supposed to taste unbearably bitter (I took a sneakpeek)? I am asking as I added a stem of rosemary when adding the hops on day 4, and am now scared that's screwing up the beer
(even though I though that was little for 23l, having read some warnings!)Am I needlessly worried, or should I take action to compensate for the rosemary's bitterness? And then what should one do?
Thanks!
