BeerBorg

some types of hops are just particularly grassy. when you store them, put them in the freezer in a bag with as much air removed as possible (vacuum bags work best) so that the alpha acids diminish as slowly as possible. light, air, and heat are natural enemies of hops (and thus, beer).

philm00x wrote:some types of hops are just particularly grassy. when you store them, put them in the freezer in a bag with as much air removed as possible (vacuum bags work best) so that the alpha acids diminish as slowly as possible. light, air, and heat are natural enemies of hops (and thus, beer).

I purchased them sealed. I always keep them in the fridge until I use them.

With that said I may opt to try a basic IPA and see if it's a hop freshness issue. I used 5 different hops on my last batch. So if you are saying some are naturally grassy this might be a way to help with singling a few out.

Got any simple 2/3 hop variety IPA recipes lol?

I don't, as I don't typically brew hoppy beers, but I'm sure Inkleg, Beer-lord, and others will chime in for ya!

charlieb wrote:

RickBeer wrote:This post was for dry hopping and I strayed a bit off topic which is my mistake

No one has EVER strayed off topic before...

RickBeer wrote:

charlieb wrote:

RickBeer wrote:This post was for dry hopping and I strayed a bit off topic which is my mistake

No one has EVER strayed off topic before...

Just like NOBODY expects the Spanish Inquisition!
(Including Biggus Dickus or the parrot who has "ceased to be")

charlie did you post your recipe? what hops did you use, yeast, malts (Extract, PM or AG) all of these can effect the flavor and how the hops pop? I like to brew my IPA's dry with just enough malt flavor to support the hops? I have a hop burst IPA that use a pound of hops or more. Have you read the book IPA?