Bad Saaz?
#1
Posted 29 March 2010 - 05:43 PM
#2
Posted 29 March 2010 - 05:45 PM
#3
Posted 29 March 2010 - 06:08 PM
I had a lb of WGV from them that was horribly cheesed 2 years ago, I complained (a real rarity for me) they sent me a free lbs of Willamete to replace itI'm wondering if my Saaz are bad, whether through improper storage, or no good from the start.Last summer, I bought a pound of imported Saaz from hopsdirect. I made a bo-pils, and used my foodsaver to vacuum seal the rest and stored in my freezer. I hopbursted the bopils, and got no bitterness or aroma in the finished beer. I figured it was my poor hopbursting technique. Now, I brewed pretty much the same recipe again with hops from the same order, without hopbursting (60 min & 10 min additions), and then dryhopped with an ounce in the keg at room temperature for a week. crashed, and carbed. The bitterness is weak (should have been 40 IBU, tastes like maybe 20), and there is no hop aroma.I'm trying to figure out what went wrong. What are y'all's experiences with the imported hops from hopsdirect. I have nothing but good things to say about the domestic hops I've purchased there. (Or does something else jump out at ya about what I did?)
#4
Posted 29 March 2010 - 06:17 PM
#5
Posted 29 March 2010 - 07:07 PM
#6
Posted 30 March 2010 - 07:41 AM
#7
Posted 01 April 2010 - 09:33 AM
#8
Posted 03 April 2010 - 09:40 AM
If the beer is otherwise ok, you might consider getting some isohop extract and following the directions to bring up the beer to your desired bittering level, and then lightly dry hopping with that Hallertauer. I would not try the hop tea route, I have never heard anyone say they have succeeded with it. Another option is to do a 5 gallon batch of a light light beer in the same grain bill, but use a clean bittering hop such as Magnum and triple the bittering hops and ferment it out dry, and blend it into the disappointing batches, followed by a dry hop in the blended batches.Upon further review, I've decided to blame the hops. There may not even be 20 IBU's in there. Poor hop flavor/aroma - possibly my fault. No hop flavor/aroma - gotta be the hops. I'm no great brewer, but to get nothing from the same hops twice - I'm not that bad.What do you think Blue Board, how should I fix this - trying to get 4 fresh kegs on tap for May 1.1. Buy isometerized alpha acid extract - pricey and hard to find2. Make hop tea (ala https://forum.northe...php?f=1&t=84518) - seems a bit risky, especially with a Pils3. Dry hop again (got US Hallertau on hand) - might fix aroma, but not bitterness4. Screw it, brew MLPA
#9
Posted 07 April 2010 - 07:27 PM
Isohop was probably the best idea, but it's some pricey stuff, and appears to be pretty hard to find. I went with option 5 (option 4, MLPA, is my backup) - I dumped in the last 2 bottles (16 oz.) of my old Pliny the Elder clone - old enough that the aroma had faded, but still with a strong measure of hop bitterness, and then added an ounce of U.S. Hallertau. I shook it up and I'll let it sit at room temperature for a week. I guess it's technically a blend, though a weird one.If the beer is otherwise ok, you might consider getting some isohop extract and following the directions to bring up the beer to your desired bittering level, and then lightly dry hopping with that Hallertauer. I would not try the hop tea route, I have never heard anyone say they have succeeded with it. Another option is to do a 5 gallon batch of a light light beer in the same grain bill, but use a clean bittering hop such as Magnum and triple the bittering hops and ferment it out dry, and blend it into the disappointing batches, followed by a dry hop in the blended batches.
#10
Posted 07 April 2010 - 08:46 PM
it'll be beer!Isohop was probably the best idea, but it's some pricey stuff, and appears to be pretty hard to find. I went with option 5 (option 4, MLPA, is my backup) - I dumped in the last 2 bottles (16 oz.) of my old Pliny the Elder clone - old enough that the aroma had faded, but still with a strong measure of hop bitterness, and then added an ounce of U.S. Hallertau. I shook it up and I'll let it sit at room temperature for a week. I guess it's technically a blend, though a weird one.
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