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If the taster was taken pre-ferment you might be shocked. I always find wort to be very bitter and never an indicator of the final beers true bitterness. When the yeast and trub settle post fermentation a good amount of bitterness goes with it and settles out bound to yeast and proteins. Even beer that is still in fermentation will seem more bitter than ...


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Not really. Time will reduce the bitterness somewhat, but not a great deal. If it's undrinkable, your best bet is to brew a second beer with very little hop bitterness and blend the two beers.


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Do you always add your malt extract at flameout? My main concern here is having malt present in the boil with the hops allows for some of the flavor compounds to be extracted from the hops. Boiling the malt extract for 60 minutes also drives off dimethyl sulfide aroma compounds and coagulates proteins in the malt to create "hot break" material. I ...


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I use a bag because i recover the hops and use them in the next batch during the boil as bittering hops and minor flavour...dry hopping doesnt pull out bitterness as there is very little isomerization if any...


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Here's what I ended up doing, and how it turned out. I let it sit for over 2 months, to get the hop flavor to dissipate somewhat. Then I dry-hopped (for 3 or 4 days) with 2 ounces of Citra. At bottling time, the Sorachi Ace flavor was definitely still there, and quite strong. At that point it reminded me of oak. I thought that a beer that seemed like an ...



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