What is your rule of thumb for using hops in a beer that predominately features hops?
We have 2 beers, a DIPA and IPA that both use only FWH and a big whirlpool addition. On a smaller scale, these recipes tasted great - but because we were getting hops from a homebrew shop - we didnt have much data on the hops.
We purchased some 2014 hops from reputable companies and are having less than ideal results. The flavors that were previously crisp and clean now seem muted and slightly dull compared to our 10-20 gallons batches. These are our first batches on the 20bbl system and looking for some advice that may save us some time and headaches. We are trying to decide if its process or ingredients or possibly both that need to be tweaked.
Thanks!
We have 2 beers, a DIPA and IPA that both use only FWH and a big whirlpool addition. On a smaller scale, these recipes tasted great - but because we were getting hops from a homebrew shop - we didnt have much data on the hops.
We purchased some 2014 hops from reputable companies and are having less than ideal results. The flavors that were previously crisp and clean now seem muted and slightly dull compared to our 10-20 gallons batches. These are our first batches on the 20bbl system and looking for some advice that may save us some time and headaches. We are trying to decide if its process or ingredients or possibly both that need to be tweaked.
Thanks!
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