The bitterness tag has no wiki summary.
2
votes
1answer
76 views
Boil size, ABU's and adding LME
I see version of this question has been asked, so apologies for the repeat but its never quite answered in the way I need.
I made a batch last night and noticed half way through the process that ...
2
votes
2answers
101 views
Will bitterness from a flameout coffee addition fade with age?
I recently brewed an Imperial Stout with some coffee additions. While I didn't boil the coffee for long (warm steeped 3oz beans and pitched grounds and two cups of brew at flameout), it did lend some ...
3
votes
3answers
802 views
Any way to rescue an overly bitter beer?
My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more ...
3
votes
1answer
780 views
My first homebrew has a very low alcohol content
I just finished my first homebrew (yay!), but my hydrometer is reading a very low alcohol content. I brewed an Edme bitter (pre-made wort and I bought the malt extract) and it tastes great, but it's ...
4
votes
2answers
645 views
Will Dry Hopping Add Bitterness?
The prevailing wisdom seems to be that dry hopping is for aroma only, and effects on flavor are assumed to be a matter of perception. (i.e. smell affects taste)
However, while attempting to "fix" a ...
4
votes
1answer
239 views
Modifying flavors during bottling?
Almost two weeks since brew day, hydrometer with the same reading everyday so I guess Sunday will be the bottling day.
I've tried a bit of the beer after taking out some for measurement purposes.
...
9
votes
1answer
2k views
Hop burst technique & bitterness calculation
A friend asked me the other day what the "hop burst" technique was and how to calculate the amount of hops required in a recipe. I made some vague statements about late addition of hops and left it at ...
9
votes
3answers
372 views
How much hop bitterness dissipates with time?
I am planning to age a big Russian Imperial Stout for about a year. I understand that during this time, the bitterness imparted by the hops will dissipate. If I want to maintain a balance, I'll ...
1
vote
1answer
298 views
Final Gravity A Little Off
I am at day 12 of my first brew from a True Brew Belgian Ale. I checked the gravity at day 6 (the kit said I could be ready to bottle after 7 days even though everyone says let it go for a few ...
5
votes
5answers
901 views
Effect of boil size on IBUs
I have the following recipe on beercalculus:
http://hopville.com/recipe/551364/belgian-pale-ale-recipes/wedding-belgian-ipa-2011-03-06-version
beercalculus (along with most IBU calculators), ask for ...
6
votes
3answers
642 views
Not using bittering hops
Has anyone brewed without using any bittering hops? Are there any consequences to doing this?
Edit: I ask because I want to brew a style that's not normally very bitter (weizen), but give it a ...
7
votes
2answers
975 views
Tasting my uncarbonated beer: Bitter.
OK, so I'm now bottling my first batch. I opened the primary fermenter (did not use a secondary) and I've racked the beer to the bottling container. It smells hoppy and delicious. I'm pleased.
I ...
3
votes
2answers
1k views
IBU rate of Sierra Nevada's “torpedo”?
I am preparing to start a season of working up a solid, reasonably priced All grain American Ale on the brink of a high gravity beer. Sierra Nevada's Torpedo balances sweet malt nicely against a hop ...
4
votes
1answer
226 views
Using hops after fermentation
Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
2
votes
1answer
443 views
Columbus and Centennial hops
How do Columbus and Centential hops differ?
I have used them both in the past and usually in combination. But I may purchase one over the other in bulk soon.
Which one of these comes out less harsh ...
16
votes
1answer
958 views
Partial vs. Full Voume Wort Boil
The starting postion for most new extract brewers is to use a partial boil set up. Defined as using a pot smaller than the intended batch size, all the ingredients are boiled in a smaller volume. ...
4
votes
1answer
348 views
First Wort Hopping (or FWH)
What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
9
votes
4answers
2k views
Alpha acids vs. beta acids in aging?
Can someone explain the difference in hop bitterness between alpha acids in my wort vs. beta acids bittering during aging? And is it predictable enough to plan for in recipe formulation?
