Bitter Wort - Near Terminal Gravity

Discussion in 'Homebrewing' started by zizouandyuki, Dec 18, 2016.

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  1. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    I've got an IPA that is @ 1.014 right now. OG was 1.067. Just pulled a sample for the hydrometer reading and tasted it... possibly the most bitter, awful thing I've ever consumed in my life.

    This is day 8 of fermentation. Using Wyeast 1318 @ 65*F.

    I've brewed this recipe multiple times, but haven't noticed this level of bitterness before. Will this improve over the next few days? Should I let it sit for another week or two?

    Much appreciated.
     
    #1 zizouandyuki, Dec 18, 2016
  2. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Can't tell you why you seem to have more bitter than you are used to. Did you look at the alpha acid content of the bitter hops and adjust them accordingly? Regardless, bitterness fades in time. Alas, so does hop aroma. The beer will change in time and you might find it more drinkable.

    Nitpickings: Wort is not the right term because it has fermented. Your title left me a little confused until I read further. I was thinking you made an English bitter wort but somehow you failed to extract any sugars, so your wort started out near terminal gravity. :confused:
     
    #2 pweis909, Dec 19, 2016
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  3. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Ugh. Embarrassed by my use of "wort" in the title. Thanks for the reminder :flushed:

    I used Mosaic for bittering @ 11.3% alpha acid, which was in line with what was used for my last several attempts at this recipe. Added 1oz. at 20min to flame out and again at 5 min to flame out. Also added 1oz. Amarillo, 1oz. Citra, and 1oz. Simcoe for a 20min whirlpool @ 180*F.

    Hoping this will fade over the next several days. Definitely concerned at the moment.

    Thanks for your help!
     
    #3 zizouandyuki, Dec 19, 2016
  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Really? ...I hope you are exaggerating...could it be you are just comparing it to the wort sample you pulled 8 days ago that was probably fairly sweet?

    Without a doubt...RDWHAproperlyconditionedHB in about a month :slight_smile:
     
    #4 GreenKrusty101, Dec 19, 2016
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  5. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    Definitely not exaggerating on the bitterness... maybe tad on the "awful" part.

    Trying to to worry about it too much, but it truly was a different beast from any of the samples I've previously tried at this stage.
     
    #5 zizouandyuki, Dec 19, 2016
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  6. zizouandyuki

    zizouandyuki Initiate (0) Nov 26, 2015 Texas

    You couldn't have beer more correct. Just sampled this beer, and it's glorious! Another lesson learned :slight_smile: Cheers!

    Edit: In the event that another homebrewer stumbles upon this thread... This beer was downright awful after 12 days of fermentation - Extremely bitter and nothing like what I'd hoped for.

    I let it rest in the keg at room temp (~72*F) for 6 days, and then kegged - 36*F @ 12 PSI. It's been in the keezer for 5 days. The beer still has a few days to go before it reaches the appropriate carb level, but it tastes SO MUCH BETTER!!! The bitterness/astringency has faded substantially.

    Heed the advice of the wise brewers on here and give it time before you deem your beer "ruined".
     
    #6 zizouandyuki, Jan 1, 2017
    Last edited: Jan 1, 2017
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