jwagner
Member
I was trying to brew a less hoppy Amber and I used 2oz of Columbus hops during brewing, 1 oz during the boil and 1 oz added at the last minute of the boil for flavor. This is day 2 of fermentation and the hop aroma is much greater than anticipated.
Is there a way to temper the hoppy characteristic while fermenting or do I just need live with it and try a mellower hops the next time?
Is there a way to temper the hoppy characteristic while fermenting or do I just need live with it and try a mellower hops the next time?