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I vote for ageing, 45 IBUs isn't that bitter, and the bitterness will round out over time. It's more important that you nail down if this is how it should have turned out, or if there was a process problem, so you can avoid doing the same again in future. Are you accustomed to drinking IPAs? I remember my first which was around 45 IBUs, and thought it was ...

As an alternative to drinking it, you could cook with it and use it in marinades. In this arena you can take advantage of the concentrated flavors and bitterness. Obvious examples would be beer brats, beer cheese soup, beer cheese dip, beer bread etc. Over the time it would take you to cook with 5 gallons of beer, it would still offer you the chance to see ...

Thanks everybody for your help, after some research I think that what I experienced is mostly because of those reasons: Fuggles has a not so low cohumulone content, compared with noble hops. Moreover the one I used was (not English) Fuggles, which has higher cohumulone content than English Fuggles In my particular case the hops used were harvested in 2011 ...

Just today I read the brief descriptions of Herkules and Hallertauer Merkur in Stan Hieronymus's "For the Love of Hops". FWIW, a summary: Herkules is described as "smoothly bitter, a reminder that assessing cohumulone's role is complicated." No discussion of aroma, so I'd follow your nose with this one. Hallertauer Merkur is described as "a bittering hop ...

Well, it looks like you have a few distinct questions here. I'll try to answer them from experience and will provide evidence where I can. 1.) Yes, you can get your bitterness from late additions. Consider the technique of "hop bursting." This is laid out well in Gordon Strong's Brewing Better Beer, though you could read about it here: Hop burst technique ...