Reccomendations to fix over-carbonation?

[kgg_033]

Hi again!
So I bottled my Pale Ale a few weeks back, which was dry-hopped and had numerous late hop additions as well. It tasted great on bottling day, while still flat. Good hop Flavor....not too bitter. Brilliant.
A week after bottling, I cracked one just to see how it was coming along. Still mostly flat with SOME carbonation....flavor still awesome.
The following week, had one.....and it lost all it's hop flavor and aroma, and is now much too bitter. This is the second beer this has happened too, so I am guessing the carbonation is enhancing the bitter flavor and covering up the good hop aroma. For reference, I used about .833 cups of priming sugar (4.44oz) for the 5 gallon batch.
Is there a way to fix this? I am thinking uncap a bottle and immediately cap it again, thus reliving the pressure..then Giving it a day to decarb and refill the unpressurized headspace? Thoughts?
Thanks!

 

[erikpete18]

It sounds like you're only two weeks in the bottle, so I'd just leave them alone for now. Give them another 2-4 weeks, then come back and see if they are still too bitter. If they're still not right I'm sure someone can give you some more advice (even if its just to wait a few more weeks).

CO2 freshly dissolved in solution can create a bitter/acidic taste that goes away once it has had a chance to mellow. It sounds like this is what you are tasting and is overpowering the hop aromas. Toss those bad boys in a closet somewhere and try to keep your hands off them for another few weeks (I like to brew up another batch so I've got something else to think about!)

 

[kgg_033]

Thanks! i will try that!
I wish I could brew another batch.....I am building a house, and as of tonight, I am displaced and living with my inlaws until completion. 3-4 mo. without my own kitchen. Blah.
In light of this last beer, my first batch in my new house will be a pale ale, and i will carbonate it all in 22oz bottles, using varying amounts of muntons tabs, as an experiment in carbonation/flavor/mouthfeel.

 

[remilard]

Higher carbonation increases the perception of hop aroma as it increases the evolution of volatile aromatics. Something else is causing the aroma problem.