Seeing as this is an old hands thread, I will be fast and to the point.
I brewed some English IPA wort 18 months ago. When I brew wort, I brew a double batch. Half gets pitched immediately and the other half gets put into cubes (no-chilled). At the same time I brewed three, maybe five, other beers and they all turned out very well. The English IPA beer was crap though but neither myself, fellow brewers or judges could name the problem. Anyway, forgetting all that, one thing I do know is that this English IPA lacked hop character all the way through from bitterness to aroma.
And, that is what this thread is about.
Q1. How can I increase hop bitterness post-boil?
Q2. How can I increase flavour post boil?
Q3? How can I increase hop aroma post-boil?
I hope no one replies here in one or two sentences as I really need some detail here. For example, if you tell me about hop tea then please also tell me if you are making it with wort or water and for how long you steep or boil it and what weights of hops you are boiling and steeping and in what volume of water or wort. If you are dry hopping, what quantities do you use in what volume and when?
People might often wonder why my answers are so long. Hopefully the above para explains why. And this is a situation where the brewer (me) actually knows what questions to ask!!!!
P.S. I have done some hop steeping experiments today but won't post them now. Too much written above already and, while writing the above, I missed one critical part .
Post #1 made 4 years ago
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
- SVA Brewer With Over 100 Brews From Australia