FATC1TY
Well-Known Member
Okay, I've read through here, and I'm sure I'll answer my own question, but I wanted to be sure.
I've brewed a good few handful of times already. All of them have been partial mash/extract recipes, however my first was a "box kit" that was steeped special grains, and then extract.
It was an Imperial IPA, which I ended up not really following the directions, and went ahead and did a full boil, since I had that ability and was told here and at my LHBS that full boil would be better, and okay, although the IBU's might be slightly higher.. which I had no issue with!
OG was 1.084, FG was 1.019 or 1.020.
Brewed, hit everything on the dot from what my records indicate, and went from there. Fermented for roughly 2 weeks I think it was, didn't move for around 3 days. Racked half to secondary, and bottled the other half.
Split the priming sugar for the batch like I needed to, and bottled. Took the 2 to 2.5 gallons I had left in the secondary, and put 1 oz of whole cone Citra in there and left it for 8 or 9 days.
Bottled the dry hopped version and was done with it.
Being a new brewer, we all know that.... it's hard to wait. I tasted a 12oz "test" bottle at 1 week. Decent, hardly any carb, head, and was sweet as hell, hops just didn't come through on the non dry hopped original recipe.
Opened a bomber with my dad this past weekend, and it was carbed MUCH better, but was still sweet, just wasn't what I expected or wanted.
Being bored just a little while ago after a long day at work, I saw that I can snuck in a dry hopped test 12oz the other day, thats been chilled a good few days.. Opened it and got the best amount of fizz when opened, better head, and AMAZING aroma from it..
I know the higher ABV and malt bill will be sweet, considering the original recipe only had like 3 oz of hops in it I think.
The dry hopped just doesn't taste as sweet.. I assume the dry hopping and extra week helped it.
For what it's worth.. I brewed this beer exactly 1 month ago.. My gut is telling me.. "green beer". It's a higher ABV, and needs more time to mellow out, and get everything married up the right way.
If thats not the case, what would be the issue with extra sweetness in the brew? The beer is darker than I'd like, so wondering if I could have scorched some LME, would have cause sweeter, aside from raising the SRM?
Or should I relax and have another beer, other than this one, and let it sit it out a bit longer. I could drink the dry hopped version and be fine with it, so I wonder if it's just not enough of the green stuff for this hophead.
I've brewed a good few handful of times already. All of them have been partial mash/extract recipes, however my first was a "box kit" that was steeped special grains, and then extract.
It was an Imperial IPA, which I ended up not really following the directions, and went ahead and did a full boil, since I had that ability and was told here and at my LHBS that full boil would be better, and okay, although the IBU's might be slightly higher.. which I had no issue with!
OG was 1.084, FG was 1.019 or 1.020.
Brewed, hit everything on the dot from what my records indicate, and went from there. Fermented for roughly 2 weeks I think it was, didn't move for around 3 days. Racked half to secondary, and bottled the other half.
Split the priming sugar for the batch like I needed to, and bottled. Took the 2 to 2.5 gallons I had left in the secondary, and put 1 oz of whole cone Citra in there and left it for 8 or 9 days.
Bottled the dry hopped version and was done with it.
Being a new brewer, we all know that.... it's hard to wait. I tasted a 12oz "test" bottle at 1 week. Decent, hardly any carb, head, and was sweet as hell, hops just didn't come through on the non dry hopped original recipe.
Opened a bomber with my dad this past weekend, and it was carbed MUCH better, but was still sweet, just wasn't what I expected or wanted.
Being bored just a little while ago after a long day at work, I saw that I can snuck in a dry hopped test 12oz the other day, thats been chilled a good few days.. Opened it and got the best amount of fizz when opened, better head, and AMAZING aroma from it..
I know the higher ABV and malt bill will be sweet, considering the original recipe only had like 3 oz of hops in it I think.
The dry hopped just doesn't taste as sweet.. I assume the dry hopping and extra week helped it.
For what it's worth.. I brewed this beer exactly 1 month ago.. My gut is telling me.. "green beer". It's a higher ABV, and needs more time to mellow out, and get everything married up the right way.
If thats not the case, what would be the issue with extra sweetness in the brew? The beer is darker than I'd like, so wondering if I could have scorched some LME, would have cause sweeter, aside from raising the SRM?
Or should I relax and have another beer, other than this one, and let it sit it out a bit longer. I could drink the dry hopped version and be fine with it, so I wonder if it's just not enough of the green stuff for this hophead.