My hoppy beers all taste the same.

Discussion in 'Homebrewing' started by raynmoon, Apr 10, 2013.

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  1. raynmoon

    raynmoon Initiate (0) Aug 13, 2011 Colorado

    I've made a few different IPA's and APA's using different hops and they all seem to sort of taste the same. That generic hop flavor, nothing piny or citrusy, just this distinct flavor. Almost like a Cascade hop flavor.

    I am typically using the same strain of yeast for these beers, which is a factor.

    Anybody else have similar issues?
     
    #1 raynmoon, Apr 10, 2013
  2. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    what type of hops did you use in them?
    what was your hopping schedule like?
    were your malt bills light or heavy on crystal malts?
     
    #2 koopa, Apr 10, 2013
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  3. raynmoon

    raynmoon Initiate (0) Aug 13, 2011 Colorado

    Lighter on crystal malts, nothing like 10:5 pale-crystal but more like 10:1 ratio.

    I've used cascade, citra, simcoe, centennial, columbus, etc.
    I'd have to go back into my recipes but they are usually something like this for an IPA (give or take):
    1 oz centennial 60 mins
    1 oz centennial 30 mins
    1 oz citra 15 mins
    1 oz citra 5 mins
    1 oz citra 0 mins
     
    #3 raynmoon, Apr 10, 2013
  4. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    10% crystal is definitely on the high side. The 30 minute addition isnt doing too much IMO abd would push that towards 10 or lower. Are you dry hopping? I find that makes a huge difference on my hoppy beers.
     
    #4 OddNotion, Apr 10, 2013
  5. raynmoon

    raynmoon Initiate (0) Aug 13, 2011 Colorado

    The ratio of crystal malt i've used has made for the perfect color every time.

    And I have dry hopped, but not recently. I'm not sure I want to deal with sanitation issues.
     
    #5 raynmoon, Apr 10, 2013
  6. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    How long is your hopstand @ 0 minutes? Gotta let those hops steep a little. Extending my hopstand from 0 to 20 minutes made a huge change in my flavors and aromas.

    EDIT: I use "too much" crystal and it has no effect on hop perception.
     
    #6 SFACRKnight, Apr 10, 2013
  7. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    For an IPA, I'd recommend doing something closer to:

    1-2oz first wort hopping
    3-6oz at flame out (let soak for 30 - 45 minutes)
    3-6oz for dry hopping
     
    #7 koopa, Apr 10, 2013
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  8. raynmoon

    raynmoon Initiate (0) Aug 13, 2011 Colorado

    Usually for about 10 minutes, and then I'll throw in my wort chiller. Once i transfer into my fermenter, I strain the hops out. So they are in there for a good 30 minutes or so at high temperature.
     
    #8 raynmoon, Apr 10, 2013
  9. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    There's your problem...of all the things you can put in your beer post-fermentation, hops are the key and can be added almost casually because of their anti-microbal properties.
     
    #9 GreenKrusty101, Apr 10, 2013
  10. raynmoon

    raynmoon Initiate (0) Aug 13, 2011 Colorado

    shit...
     
    #10 raynmoon, Apr 11, 2013
  11. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    On a side note, I almost never use caramel for color...there are too many other ways to adjust color without drastically affecting the fermentability of the wort.
     
    #11 GreenKrusty101, Apr 11, 2013
  12. oglmcdgl

    oglmcdgl Initiate (0) Mar 10, 2007 Pennsylvania

    Listen to the man. His brews are killer.
     
    #12 oglmcdgl, Apr 11, 2013
    koopa likes this.
  13. Soulrebel

    Soulrebel Initiate (0) Oct 15, 2008 California

    What is your water profile like?
     
    #13 Soulrebel, Apr 11, 2013
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