Cedar Rapids Brewing Society

I don’t think I’ve ever over hopped a beer before. What happened? I made a NEIPA with a triple dry hop charge and it’s not good. The aroma is fantastic, but it’s really harsh on the palate. Kind of has a hoppy burn to it. I thought it would mellow out after a couple weeks in the keg but it’s still harsh. My thoughts are: water wasn’t adjusted, new yeast that I haven’t tried before(finished at 1.020 so I thought it would have plenty of residual sweetness), or just too much hop trub came through when transferring to the keg(thought that would have settled out of solution by now though?), or too many dry hops? Anyone ever run into this problem?


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What hops did you use?
How much did you use?
What was the hop profile (i.e. w ounces at 60 mins, x ounces at 30 mins, y ounces at flameout, z ounces dry-hopped, etc.)?

Daryl

I've had some commercial hop bomb beers that hit me the same way. I call them "cat scratch fever" beers, as it feels like a cat's scratching the back of your throat when you drink them. I'd give it more time to mellow before giving up on it.

I've used as much as a pound in a 5gallon batch without much issue. 15 ounces of which was split between whirlpool and dry hop. Definitely took 2-3 weeks post kegging before the burn mellowed out and the beer got really good.


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Thanks guys, I really don’t think it was too many hops. I as well have made beers with more hops than this one. I used the following:
.7 oz Sabro FWH
.3 oz galaxy FWH
1.1 oz Sabro flameout
1.1 oz galaxy flameout
.9 oz Vic secret flameout
.7 oz Sabro hop stand
.7 oz galaxy hop stand
.7 oz Vic secret hop stand
.7 oz of each at 3 days dry hop
.7 oz of each at 7 days dry hop
.7 oz of each at 10 days dry hop
12.55 oz total with 6.3 oz for dry hop.
I’m not giving up on it, I’ll still give it more time to “lager” so to speak but it’s definitely cat scratch fever.


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Yeah, let it rest.
In the words of Charlie Papazian....Relax, have a homebrew. It'll be fine.

daryl wrote:Yeah, let it rest.
In the words of Charlie Papazian....Relax, have a homebrew. It'll be fine.

Words of wisdom!


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Give it some more time and see if changes. Could be water chemistry.

Matt F wrote:Give it some more time and see if changes. Could be water chemistry.

Yeah, I’m thinking water has a lot to do with it. I tasted one tonight, not much better still. Been in the keg for 4 weeks. Next brew I will spend more time adjusting water profile, this was brewed with a mix of filtered and tap water. Could be the Kveik yeast too but since it didn’t fully attenuate I don’t know.


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