mrphillips
Well-Known Member
A buddy and I brewed our first Brute IPA, and found that when it was all said and done, there was very little hop flavor or hop smell...which was difficult for us to wrap our heads around because we annihilated it with 2 oz. of cascade/Amarillo (+) 2 oz citra in the last 15 minutes. We did a modest bittering at 60 min. (.5 oz cascade), but with the gravities going from 1.045 down to 1.006, we didn't want to over do it.
We fermented with S-05 for 2 weeks (getting it down to 1.010), then pitched champagne yeast and waited another week (finishing at 1.006). My question is, could the champagne yeast have affected the hop presence in the beer? The beer tastes really good...but it's a Summer Ale...not an IPA.
As always, thanks for any info you can toss my way!
We fermented with S-05 for 2 weeks (getting it down to 1.010), then pitched champagne yeast and waited another week (finishing at 1.006). My question is, could the champagne yeast have affected the hop presence in the beer? The beer tastes really good...but it's a Summer Ale...not an IPA.
As always, thanks for any info you can toss my way!