Just started tasting my first batch, a DIPA from a kit, not too bad. Hoppy nose and almost overly hoppy(if that's possible) but has some nice malt to it also. Looking forward to finding some unique recipes and trying them before going out on my own to create my own. This seems like a great place to be for ideas and experience to get to where I want to be. Look forward to sharing with the community. Cheers!
nOOb here
- Thread starter jsmith915
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
deepcdan99
Well-Known Member
Overly hoppy could be a sign of you drinking it WAY to soon, as most of us probably do. Bitterness won't fade but flavor and aroma will be more balanced after it has aged for some time. How old is it?
Overly hoppy is the hallmark of this style. Not sure you can overdo it...
But some of us keep trying anyway....
Welcome to the group. Too hoppy is probably not possible in most IPA drinker's minds. Depending on how and what hops were used, there can be harshness to hops. Mitch Steele: http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2012
WizardBill
Active Member
Wait a minute..... I thought "Fresh Beer Tastes Better" That is why major brewers have born on dates.
* Note the sarcasm
Many things can determine a beers flavor, and hop character is something that has a few variables affecting it. Right off the top of my head, of course, you got hop varieties, hopping amounts and addition timing, water chemistry, etc.
Perhaps if you post your recipe and/or water profile we can help you narrow down the reason for the harshness. (And to be fair, some people prefer a harsher IPA...)
Perhaps if you post your recipe and/or water profile we can help you narrow down the reason for the harshness. (And to be fair, some people prefer a harsher IPA...)
m3n00b
Well-Known Member
I prefer to drink my IPAs sooner than later. As soon as they're carbed I want them gone within a month. After a month they all taste like commercial garbage
Homercidal said:
Don't have the recipe anymore since it was a boxed recipe kit for my first. Figured, how can f*ck this up. LoL to my surprise, easily! With a strong kitchen background I totally understand the concepts and the times, temps, sanitation, etc.
I've got to guess that maybe the priming sugar wasn't mixed in well, or some of the bottles weren't kept warm enough to carb well. Is there any rhyme or reason to which ones are undercarbed and which ones are perfect?
I feel as though the bottles that were bottles off the bottom of the fermenter are less carb'd then others.
I did a 5 gallon batch and by bottling time I got 13 bombers and 4- 6 packs. I kept them all together in the basement after I capped them.
I did a 5 gallon batch and by bottling time I got 13 bombers and 4- 6 packs. I kept them all together in the basement after I capped them.
ok, how did you do your priming solution and mix that into your bottling bucket?
Did you use a bottling bucket, and then rack the beer into the bottling bucket, so that it would swirl and mix? Adding it to the bucket and stirring usually doesn't mix it well.
m3n00b
Well-Known Member
I usually don't know how much beer I have so use my bottling bucket to measure...then I add the right amount of sugar water and stir.
That's probably the cause- it is very difficult to mix a sugar solution in a liquid that way.
m3n00b
Well-Known Member
Really? I don't have any carbonation problems or inconsistencies. (I'm not the op)
