So I now have two brews under my belt and am really enjoying the first one now after about 4 weeks in the bottle. The only problem I am having is that it is a little bitter to me. Is supposed to be an amber, but much more bitter than what I am used to for the category.
So my question is, since I did a late addition with half of my extract, as people suggested to help get the right color, is it possible that there was greater hop utilization in the boil?
It seems to make sense to me that you would derive more from the hops if they were boiled in water versus a syrupy wort. I am just curious if my thinking is right and that I may have found a way to correct for the next brew.
I currently have my porter in the bottles, about 2 more weeks til they are ready, and hoping that it doesn't end up as bitter since I used the same methods.
So my question is, since I did a late addition with half of my extract, as people suggested to help get the right color, is it possible that there was greater hop utilization in the boil?
It seems to make sense to me that you would derive more from the hops if they were boiled in water versus a syrupy wort. I am just curious if my thinking is right and that I may have found a way to correct for the next brew.
I currently have my porter in the bottles, about 2 more weeks til they are ready, and hoping that it doesn't end up as bitter since I used the same methods.