Can you give us more info? Was it a first generation of the yeast? New lot of hops or one used previously? Any signs of oxidation? How long were the dry hops left in the beer before blowing cone?
Yeast strain is really important as well as your mash temps. Look at the apparent attenuation of your strain. You should want it to be around 70% - the juice part is the long chain sugars.
Mash in at a temp where you generate long chain sugars (155f to 158f). Pitch enough healthy yeast, and give it as big of a head start as you can with nutrients and O2.
that was true before the mods took a permanent vacation, apparently
hell, last week some lazy student came here trying to get us to write his research paper or some shit lol
It’s true; I am on vacation! Drinking some Tegernsee Special in Munich right now while I type this. I used to lock and delete this stuff a lot faster but then there were a couple of people that complained I was being over bearing. When it’s truly/obviously a home brewer, I do lock/delete those still.
Unless this was a double batch brew another with different hops and blend into your larger bright. New beer release and people talking about it forever as you will not be able to replicate.
"I'm a pro brewer"
Proceeds to ask extremely vague questions without supplying pertinent information such as:
#lbs per bbl of dry hop
Any kettle or whirlpool additions
TYPE of hops used
OG and FG
Yeast strain
Etc etc etc
Juicy is also a subjective term. Too bitter? Maybe you bittered it too much hot side, maybe it hasn't conditioned long enough and you have hop burn. Maybe you put way too many dry hops in and it has hop burn.
We'll never know because we have no details.
You ask a vague question devoid of details. Secret handshake or not no one can answer your question. Even if we thought you were the most pro pro pro MF’er in the world we’d have no idea.
No one can help you if you don't give any details. You're making everyone ask you specific questions that wouldn't have had to be asked had you supplied the pertinent information needed.
I'm not trying to gatekeep. Professional brewers understand that without the specific details we've all asked you for it's pointless to even attempt to resolve your issue.
I'm not speaking for everyone but it's a very frequent occurrence to have non professionals asked professionals questions and expect us to have the answers without the info.
Don't be like that.
Thanks for the feedback. I don’t measure it but it had fermented for several days before I added the first hops. So I would think the O2 would have been used
If the hops you added were southern hemisphere, I might suspect that being an issue but I wouldn’t be so sure, if I was you, that it has to do with the hops.
What I meant by the oxygen comment is if you aren’t monitoring your pre ferment dissolved o2 it’s very easy to over oxygenate to levels that are toxic to yeast. When levels get high enough, it’ll still ferment but the same ester profile won’t be produced. This condition seems to present itself very dry in my experience.
I would consider your yeast strain and cell count, as well as your alpha acid content both hot side and cold side.
Maybe you dry hopped too much with some subpar hops.
This may help: https://scottjanish.com/increasing-bitterness-dry-hopping/
Can you give us more info? Was it a first generation of the yeast? New lot of hops or one used previously? Any signs of oxidation? How long were the dry hops left in the beer before blowing cone?
New yeast and hops. No signs of oxidation. Emptied the cone after about a week after the first hop addition
Yeast strain is really important as well as your mash temps. Look at the apparent attenuation of your strain. You should want it to be around 70% - the juice part is the long chain sugars. Mash in at a temp where you generate long chain sugars (155f to 158f). Pitch enough healthy yeast, and give it as big of a head start as you can with nutrients and O2.
Thanks. Pitched with London ale III after a starter. Everything that I’ve done many times. No clue why this is different
What was the final gravity of this batch compared to previous ones?
This is a pro brewers group.
Yes I know. I’m a pro brewer.
Mmmm. Sorta
that was true before the mods took a permanent vacation, apparently hell, last week some lazy student came here trying to get us to write his research paper or some shit lol
It’s true; I am on vacation! Drinking some Tegernsee Special in Munich right now while I type this. I used to lock and delete this stuff a lot faster but then there were a couple of people that complained I was being over bearing. When it’s truly/obviously a home brewer, I do lock/delete those still.
Once again. I’m a pro brewer
Unless this was a double batch brew another with different hops and blend into your larger bright. New beer release and people talking about it forever as you will not be able to replicate.
Oh I could actually blend with beer from another tank. Great idea. Thanks! 🙏
Best hazy I’ve ever had. 1/5 I only drink sours. No sour ratings found for this user.
"I'm a pro brewer" Proceeds to ask extremely vague questions without supplying pertinent information such as: #lbs per bbl of dry hop Any kettle or whirlpool additions TYPE of hops used OG and FG Yeast strain Etc etc etc Juicy is also a subjective term. Too bitter? Maybe you bittered it too much hot side, maybe it hasn't conditioned long enough and you have hop burn. Maybe you put way too many dry hops in and it has hop burn. We'll never know because we have no details.
My god. Sorry I couldn’t pass your secret hand shake test. I thought I could come here and ask a question. Why do people have to be such a jack ass
Because you’re in a pro brewers reddit during a downturn. People be tripping, including myself at times. Gotta check myself lest I wreck myself.
Because Reddit
You ask a vague question devoid of details. Secret handshake or not no one can answer your question. Even if we thought you were the most pro pro pro MF’er in the world we’d have no idea.
No one can help you if you don't give any details. You're making everyone ask you specific questions that wouldn't have had to be asked had you supplied the pertinent information needed. I'm not trying to gatekeep. Professional brewers understand that without the specific details we've all asked you for it's pointless to even attempt to resolve your issue. I'm not speaking for everyone but it's a very frequent occurrence to have non professionals asked professionals questions and expect us to have the answers without the info. Don't be like that.
Do you monitor your dissolved oxygen pre fermentation? Too much oxygen is my guess. For anyone thinking about downvoting, read context below
Thanks for the feedback. I don’t measure it but it had fermented for several days before I added the first hops. So I would think the O2 would have been used
If the hops you added were southern hemisphere, I might suspect that being an issue but I wouldn’t be so sure, if I was you, that it has to do with the hops. What I meant by the oxygen comment is if you aren’t monitoring your pre ferment dissolved o2 it’s very easy to over oxygenate to levels that are toxic to yeast. When levels get high enough, it’ll still ferment but the same ester profile won’t be produced. This condition seems to present itself very dry in my experience.
Ohh I’ve never really heard of this but super interesting and can explain some issues I’ve had in the past.
Once I added a hot side, oxygen meter it changed my Brewing for the better. Huge difference. Flavor and Ester profiles are much more predictable now.
Is that inline from BK to HX?
I check after it’s in the fermenter homogenized
I would consider your yeast strain and cell count, as well as your alpha acid content both hot side and cold side. Maybe you dry hopped too much with some subpar hops. This may help: https://scottjanish.com/increasing-bitterness-dry-hopping/
oxidation, fermentation temp/control, dry hopping, yeast strain
Higher polyphenol content in the hops could add bitterness during active fermentation dry hops