I am trying to get a big hop taste in my brew but it isn't working. I think I am using enough hops?
Added at burnout: 180g bravo, 180g simcoe, 90g mosaic
Dry hop at 18C for 7 days: 30g each: Bravo, simcoe, mosaic and cascade.
I am using WLP American Ale ii yeast.
Any thoughts? It's tasting a little hoppy but I thought this would have been a hop monster!
Dry hopping
Re: Dry hopping
Not an expert but been doing my research so here's a few thoughts...
Is your batch size the usual 23L?
Did you wait for primary fermentation to finish before adding the hops?
Brewdog say 14 degC works best for them so you could try that...
Is your batch size the usual 23L?
Did you wait for primary fermentation to finish before adding the hops?
Brewdog say 14 degC works best for them so you could try that...
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Re: Dry hopping
By 'burnout' do you mean the point at which you turned the heat off? If so, did you have any hops in with the wort during the boil?
If the only hops you added were after the heat was off then you won't have got much bitterness or taste out of them. If your brew was the usual 23-25 litres then adding close on 1/2 kilo of hops at flame out will have dropped the temperature quite fast. Especially if you had them in the freezer before tipping them into the wort.
Guy
If the only hops you added were after the heat was off then you won't have got much bitterness or taste out of them. If your brew was the usual 23-25 litres then adding close on 1/2 kilo of hops at flame out will have dropped the temperature quite fast. Especially if you had them in the freezer before tipping them into the wort.
Guy