Former all grain brewer, switched back to extract a few years ago due to space limitations, now brewing all grain again.
For the past few years I only make low alcohol beers. When using extract, I add between 2-3 pounds LME with a partial mash. I have tried adding all the LME at 60, then 50% at 60 and 50% at 10. It didn't resolve my problem.
When it comes to hops, 1 ounce under 10% AA at 60, and anywhere from 1 to 3 ounces of Summit, Citra, or NZ between 15, 10, 5, 0, and sometimes dry hopped at least 1 ounce or more.
With my last 2 batches, I did a 30 minute hop stand after the boil. Out of about a dozen beers I have made, zero have any aroma, none, either after the boil or bottling and waiting 2 weeks.
Last week I went back to all grain, and just brewed another batch of my NZ beer, 5# of grain mashed around 145F, 1 ounce of Amarillo at 60, and 2 ounces of NZ at 10.
I always have a full rolling boil.
I wondered if the hops were the issue since I bought a large bag of NZ Pac Hall and NZ Saaz, and I just tape them shut and freeze until using, but I have also put brand new, fresh Summit and Citra in as well. Zero aroma.
Water is straight from the city. I drink it all the time. I have used Wyeast 1056, 1332, and 1098, and ferment between 70 and 76.
After bottling, they carbonate in a cupboard for 1-2 weeks, then refrigerate for a few hours.
So far out of 3 people I have asked at 2 homebrew stores, not one person has any idea what the problem could be. I realize most people want alcohol in their beer, but I like mine light.
I'm wondering if the root of the problem is the small amount of extract or grain. I brewed a NZ hop beer years ago, 10 gallons, all grain, full grain bill, with 3 ounces at 10 minutes, and had plenty of aroma immediately after the boil, and when it was kegged, the aroma was even more intense.
For the past few years I only make low alcohol beers. When using extract, I add between 2-3 pounds LME with a partial mash. I have tried adding all the LME at 60, then 50% at 60 and 50% at 10. It didn't resolve my problem.
When it comes to hops, 1 ounce under 10% AA at 60, and anywhere from 1 to 3 ounces of Summit, Citra, or NZ between 15, 10, 5, 0, and sometimes dry hopped at least 1 ounce or more.
With my last 2 batches, I did a 30 minute hop stand after the boil. Out of about a dozen beers I have made, zero have any aroma, none, either after the boil or bottling and waiting 2 weeks.
Last week I went back to all grain, and just brewed another batch of my NZ beer, 5# of grain mashed around 145F, 1 ounce of Amarillo at 60, and 2 ounces of NZ at 10.
I always have a full rolling boil.
I wondered if the hops were the issue since I bought a large bag of NZ Pac Hall and NZ Saaz, and I just tape them shut and freeze until using, but I have also put brand new, fresh Summit and Citra in as well. Zero aroma.
Water is straight from the city. I drink it all the time. I have used Wyeast 1056, 1332, and 1098, and ferment between 70 and 76.
After bottling, they carbonate in a cupboard for 1-2 weeks, then refrigerate for a few hours.
So far out of 3 people I have asked at 2 homebrew stores, not one person has any idea what the problem could be. I realize most people want alcohol in their beer, but I like mine light.
I'm wondering if the root of the problem is the small amount of extract or grain. I brewed a NZ hop beer years ago, 10 gallons, all grain, full grain bill, with 3 ounces at 10 minutes, and had plenty of aroma immediately after the boil, and when it was kegged, the aroma was even more intense.
