Need some expert input on hop aroma

derekcw83 · Oct 7, 2016

My last couple of ipa's included mosaic hops, both at flameout and dry hopped. One was solely mosaic, the other a blend of 3 hops. Come bottling day, these brews did not smell like many of my other ipa's. And the taste was very odd too. Kind of sour/bubblegum. Especially the one with much more mosaic used. I initially began thinking it got infected. But after the 2nd batch had a similar flavor and aroma, I now wonder about mosaic hops.

I've had experience with single dry hopped ipa's using simcoe and resulting in a very tangerine type aroma which fades into a more piney/citrus aroma.

My question is this, is it typical for hops to start out with strong aromas that aren't characteristically normal of them only to fade into more typical aromas once bottle conditioned? If so, anyone experience this with mosaic with the flavor/aroma I'm getting?

Or do I just have 2 infected batches?

JJack887 · Oct 7, 2016

There's your problem: Mosaic.

day_trippr · Oct 7, 2016

fwiw, I keep a 'Murrican Wheat finished with Mosaic on tap year 'round and have not experienced such issues.
Love Mosaic and plan on using it in an ipa...

Cheers!

jlvgolf · Oct 7, 2016

I did an all mosaic IPA in the summer that is fantastic, a good floral citrus flavor with a touch of earthiness if you ask me. Maybe you had stale hops?

Calder · Oct 7, 2016

derekcw83 said:
Need some expert input on hop aroma

My last couple of ipa's included mosaic hops, both at flameout and dry hopped. One was solely mosaic, the other a blend of 3 hops. Come bottling day, these brews did not smell like many of my other ipa's. And the taste was very odd too. Kind of sour/bubblegum. Especially the one with much more mosaic used. I initially began thinking it got infected. But after the 2nd batch had a similar flavor and aroma, I now wonder about mosaic hops.

My question is this, is it typical for hops to start out with strong aromas that aren't characteristically normal of them only to fade into more typical aromas once bottle conditioned? If so, anyone experience this with mosaic with the flavor/aroma I'm getting?(

I'm no expert, but I have stayed in a Holiday Inn.

I have brewed only one beer with Mosaic (only 2 ozs too), and was blown away with it. I have 20+ lbs of hops, so I can't just go out and get more ..... got to try and use up some of what I have ... wife kind of notices the space in the freezer!

I have no idea what you have going on, but, NO, hop taste/flavor doesn't change, it just tends to fade.

David_Trucks · Oct 8, 2016

You sure it's the hops? Sounds like maybe you fermented hot.

derekcw83 · Oct 8, 2016

I am not sure at this point. The first reply states it's mosaic. You others claim it's not the hops/breed of hops. But like I've said, I have definitely experienced other hops that had really strong different aromas that change into the more typical hop aromas after bottle conditioning. I suppose I should add that I am dry hopping typically around 7 days into fermentation, as I try to catch the tail end of fermentation to avoid oxygen. And hops are left in the fermenter sometimes up to 10 days.

ncbrewer · Oct 8, 2016

I wouldn't rule out an infection - they can carry from one batch to the next. (If you used different equipment, you should be ok, but tubing, etc. can all carry an infection.) The infection I had completely eliminated the hop flavor and aroma.

derekcw83 · Oct 8, 2016

I'm gonna crack another bottle today and see if anything has changed. I'm fairly certain sanitation isn't an issue. Different equipment, and this is at bottling day when first noticed so bottling equipment can be ruled out. Mosaic is only new variable common to both.