16 replies to this topic

[Poptop]

Hi All, I made an ESB on Saturday that has dropped from 56 to 10 in the course of 4 days and at yesterdays first reading, tastes fantastic. A very mellow 6%'er... But it seems to be lacking enough hop flavor and I'm thinking it is because I used a couple pounds of 6 row and from past experience I know that grain can bring on big malty and that's maybe overshadowing the hops I used... I brewed with Challenger and Stryian Goldings to about 40 IBU's. I'd like to keep it more ESB than APA and intend on DH'ing the keg. Sort of leaning towards adding another oz of SG or maybe even Cascade? Do you think Cascade would take it too far away from style?BTW: I have a lot of other hops on hand that would go well but also might pull it away from an English style ESB; Mosaic, Citra, Amar, Aramis, Saaz, Tett, Haller, Columbus and Nelson Suavin.Any suggestions would be welcome

[HVB]

How about 2:1 with SG and Cascades?

[Poptop]

I sort of thought about that. Just unsure if Cascade will dominate my work here. But I keep going back to using 'some.'

[MyaCullen]

how about hitting it with a couple teaspoons of boiled gypsum?

[Poptop]

Mic, can you elaborate please I'm reading it enhances hop flavor?

Edited by Steppedonapoptop, 24 July 2014 - 11:33 AM.

[HVB]

I sort of thought about that. Just unsure if Cascade will dominate my work here. But I keep going back to using 'some.'

I do not think it will.  Also, lots of British beers are using some American hops these days.

 

Is this carbonated?  The carbonation will help push the aroma out.

Mic, can you elaborate please I'm reading it enhances hop flavor?

He is indicating to adjust your water to make it a bit harder.  Still something you can do after fermentation.

 

ETA:  Did not mean to talk for Mic

Edited by drez77, 24 July 2014 - 11:34 AM.

[MyaCullen]

I do not think it will.  Also, lots of British beers are using some American hops these days.

 

Is this carbonated?  The carbonation will help push the aroma out.

He is indicating to adjust your water to make it a bit harder.  Still something you can do after fermentation.

 

ETA:  Did not mean to talk for Mic

that was my intent, increase the sulfate for more bite

[Poptop]

I understand that pre/post carbonation will bring on different taste. That's why I want to approach this carefully. I have a really good batch here IMHO and I don't want to fix something that ain't broken either.No gypsum on hand btw (without ordering it...)

[MyaCullen]

No gypsum on hand btw (without ordering it...)

WOT!??????

[Poptop]

I honestly have not messed with my water much... ascared to.....

[neddles]

I honestly have not messed with my water much... ascared to.....

Fear not, for better beer awaits you.

[positiveContact]

Fear not, for better beer awaits you.

 

agreed.

[neddles]

How about 2:1 with SG and Cascades?

I like this. But I would get it carbed and a week or more cold before I added anything else to it.

[Poptop]

I know I know... I will I will...

I like this. But I would get it carbed and a week or more cold before I added anything else to it.

Very good point. If at that point I think it needed a jolt, there's nothing stopping me from popping the lid right?

[neddles]

I know I know... I will I will...Very good point. If at that point I think it needed a jolt, there's nothing stopping me from popping the lid right?

Right. I would let it warm up to dry hop and leave it warm a few days before chilling again, but that's just me.

[positiveContact]

Right. I would let it warm up to dry hop and leave it warm a few days before chilling again, but that's just me.

 

see my new thread - let's talk it out

[Howie]

I always dry hopped my English Bitters with a 1/2 oz of the American version EK Goldings. Seemed to always do well in comps with those beers