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If it makes you feel any better I still wait 2 weeks on the keg with the "set and forget" method so I don't get it much faster than you.
Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr
Chris, I think this may be part of, if not the entire problem with the aroma. I'll look for citations tonight if I can but the more I think about this the more I think you need to be under 170 to keep from driving off the aroma.BlackDuck wrote:The temp of the wort at the end of the steep was 186F.
I really believe this is where the problem lies on this one. And Ron pointed it out to me earlier. I dropped the hops in a flameout and let them sit for 30 minutes. At the end of the 30 minute time frame the temp of the wort was 186F. Definitely too warm to get the flavor and aroma. Next time I'll take your response and Ron's and put them to use. I'll chill the wort down to 170 or a touch under first, then drop the hops in for the 30 minutes. This was a first attempt at a new process, now I've learned from my mistakes (and from the help of you guys) and will put that knowledge to good use the next time. Thanks for the help!!mashani wrote:What temperature did you do the hop stand at? I've gotten quite noticeable hop flavor/aroma out of just 1oz of hopstanded hops in 2.5 gallon batches (tossed in at 160 with a lid on the pot).
The 2.5 gallon BIAB beer I made that I called "Bier von Apollo" is like that but was at least at first more bitter and IPAish seeming then you describe. It was basically Oktoberfest grain bill (lots of Munich and Vienna) and German ale yeast (1007) with 2oz of 17%AA Apollo hops thrown in. Totally hop burst/hop stand, no bittering addition. 1/4oz ever 5 minutes T-25 to T-0 and then 1/2oz hop stand @170. Early on it was quite intense and very IPA like (in the dank/piney/dope like sense) with a fest bier vibe up front and in the finish - the more it ages the more fest bier it seems, although it's still not anything like a festbier, more like a totally wrong yet still delicious APA at this point. Everyone who I've shared it with who is not a total "west coast IPA only weenie" likes it a lot, so there is potential here. I am going to make that beer again over the winter but mix in some Amarillo or citrusy hop.BlackDuck wrote:No, it's not the IPA I was looking for, but it's still beer. With all that Munich in there, it's kind of like a combination of the light bitterness in a pale ale with the malty sweet of an Oktoberfest. It even looks like an Oktoberfest!!