Strong after taste after dry hopping in keg

[fun4stuff]

anyone ever get this? I’m not sure how to describe it— maybe grassy after taste. It’s been maybe all of 4 days dry hopping in keg.

I made a clone of Sam Adams noble pils (https://m.imgur.com/gallery/Ps1ZLYS). I got it kegged up and it tasted great after a few days. I then remembered i was supposed to dry hop it- so i did: fresh pellet hops, kept in ziplock bag in a fridge, and placed in a metal mesh cage in my keg. Purged the keg after closing it up.

Now, 4 days later it’s really cloudy and has this strong after taste. My wife doesn’t mind it but did comment on the after taste. She described it as “woody”.

I’m tempted to fish the cage out of there... usually i just leave my dry hops in until the keg kicks.

You think this will mellow with age?

 

[myelo]

I sometimes get a "harsh" hoppy aftertaste, almost a "burn" (for lack of a better description) right after adding a lot of dry hops. It goes away in a few days.

I would not expect that at the low hop levels you used, but in a delicate pils maybe? If so, I bet it goes away.

Since you mentioned cloudy, do you think it could just be the yeast sediment you get at the bottom of kegs with the first couple pours?

From a practical standpoint, I don't think there is anything to do other than let it finish conditioning and see how it goes. I certainly wouldn't dump it at this point.

 

[Dgallo]

It will mellow out. I refer to this as hop bite. It’s a slightly green spicy character. It’s from polyphenols in the hops(some varieties produce more then other) and hop material still in suspension. Once it’s cold for a week or so they’ll flocc out and it will be enjoyable

 

[tellyho]

Agreed. I actually like this hop bite; it will definitely go away after a week.

 

[fun4stuff]

Yeah my wife claims she likes it. I have liked it before on some IPAs... but this is a little different. Maybe i just don’t like the taste of the dry hops I’ve used. I took the dry hops out anyway- i usually don’t. I added some gelatin and cold crashing it too, which i haven’t done in awhile.

Some of it could be yeast sediment although it didn’t taste like this befor i added dry hops. It doesn’t taste oxidized either... must be the dry hops.