I used 6 oz of Amarillo pellet hops in my stainless hop tube for my 5 gallon IPA batch. I kegged the beer and added the hops and after a week of carbing it's nasty . A sample pour has a onion flavor to it, so should I remove the hop strainer and re carb the beer?
Sounds like bad hops if they have onion aroma/flavor. Did you smell them before use? I have columbus hops that smelled like that... I did a dry hop experiment in a bud light to check and it was onion-overload. I use for bittering only and no signs of onion.
Could just be the "awkward" phase most hops go through. Keep sampling daily and I think you'll be surprised at the change. Amarillo is not known for onion, but that is a common descriptor for some people who don't like the catty, dank flavor of other hops such as CTZ ,Summit, Mozaic, and sometimes Citra.
According to the below linked article the onion flavor is due to the compound of 2-mercapto-3-methyl-1-butanol. I personally have never gotten an onion aroma/flavor when brewing with Amarillo hops but I have never even came close to using 6 ounces for dry hopping. Hopefully this onion flavor component will ‘calm down’ with some maturation? Cheer! http://link.springer.com/article/10.1007/BF02908410
Maybe the problem is a huge amount of Amarillo hops plus the refermentation activity to carb beer up. If you would have used noble hops maybe this problem would have never occurred, I can not assure what I am saying, just thinking.
You might have used too many hops in the dry hopping. I'm only using 1 ounce in my dry hopping for what I am currently fermenting.
What!?! Only 1 ounce!?! The folks who are using 6, 8 and even 10 ounces for dry hopping will think you are crazy!! FWIW I am closer to your amounts used for dry hopping vs. those other folks. Cheers!
