Hop burn NE style

I'm sure we have values that align. We should find them. Ha ha ha.

 

We'll have to have a couple rounds next time I come out to Colorado.

 

Anyone use whole hops for dry hopping instead of pellets?

My latest batch has such bad hop burn that I'm second guessing everything. Like I've stated before, I've been brewing for 25 years and I have never had a beer taste like this. It's literally like eating hop pellets. It's a shame because it looks and smells awesome. Even the mouthfeel is great, but as soon as you swallow, it's horrible. Anyway, I drain poured this keg and I'm moving on.

 

I exclusively use while leaf. Never had an issue. Which varietal(s) did you use?

 

What do you ferment in?

 

Primary and first hop charge in a glass Wide Mouth, transfer into a keg for second hop charge. Then transfer under pressure into serving keg.

 

Do you could crash either of those before transfer? At least to 40ish degrees?

 

Yes, after the second hop charge, before transferring into the serving keg. 38* for 4 days.

Anyway, my basement ( brewspace) smelled amazing after I dumped this down the drain! So, there's that!

 

I'm sorry shoulda waited it out

 

I think @OldSock had issues with whole cone galaxy as well.

 

From what I’ve read Certain Aussie hops have a much higher polyphenol content than most varieties. Hopping during fermentation, certain yeasts, and using malts higher in protein will cause said polyphenols to stay in suspension longer, hence the Hop burn. Unfortunately you dumped the batch @LakesideBrewing I would have waited it out just to see what happened. I bet with a smaller than normal dose of a certain fining agent would have gotten rid of the burn right away. Lower doses of Gelatin and/or biofine won’t pull Hop oils out.

I know everyone says the well made “hazy” beers don’t have much yeast in suspension and it’s mostly hop and protein haze but i’ve also read some interesting info on HBT from a contributor who works at a brewery with a lab and he has spun out HF and TH beers and the yeast content is incredibly high. He also states you can dose clear beer with straight myrcene and no haze will appear.

 

Years ago, directly from an Australian homebrew shop, in a DIPA. I've also had consistency issues with pellets more recently.

 

So I used the other lb of galaxy I bought this year in an ipa and it’s definitely a harsh batch of hops from yvh. Pretty disappointed. #Notmygalaxy

 

I am finishing my second of three pounder's of Galaxy I got from VYH this year... I thought this Galaxy is excellent. Have used it in a few IPA's and they have all been great. I didn't they they were harsh at all, personally. My last had around 1/2lb used from whirlpool through dry hop for 5-gal.

 

Huh I bought these pellets around the same time coulda been the same bail. I used 3 oz at 10 and 3 at 5. Also had equal amounts of Denali in the boil. Just kegged it this morning maybe Its too quick to judge. Still a lot of hop floaters that would obviously contribute. Still seems like it’s a harsh batch to me but I’ll report back in a week

 

I just joined this board, looking for forums or threads on hop varieties capable of being grown in so. Quebec on the VT border. I recently met a number of home brewers who urged us to include hop growing in our roster of farmed crops. I spent 40 years growing and tending horticultural and agricultural crops and landscapes in temperate and subtropical/Medit. climates. I grew up in NH and so learned at my grandma's knee in cold climates of the 1950s!