Looking for some feedback as a new brewer. I brewed a dry-hop sour recipe which I bought as an all grain kit and was very happy with the first time around. I wanted to repeat the recipe and this time I ordered the ingredients individually from a local supply store and I had to choose a different lacto strain because the one I used originally wasn't available. Grains, yeast and hops I was able to get all the same.
The first version was a good level of hoppiness, but I wanted to see if I could extract a bit more hoppy flavour and aroma so this time around I did a few things different:
1. The first hop addition was supposed to be at flameout but instead I did a 20 minute whirlpool hoping I'd draw out and retain more hop oils
2. The first time I did the flameout addition directly into the wort and I'm sure some of that made it into the fermenter (I didn't strain or screen the wort). This time I used a hop bag and so none of the hop material (or at least very little) went into the fermenter.
3. The first time I did a split batch in two PET fermenters (and split the dry hops between each), this time I did a full batch in my Anvil brew kettle with the ferment-in-a-kettle kit - not sure if this matters at all but figured it was worth mentioning.
I followed the same dry hop schedule and quantities, but the new batch doesn't have nearly the hoppiness - both smell and flavour - as the original recipe.
I'm confused as I thought the changes I did would increase hop flavour but I got the opposite. I would love if someone had any insight on what I might have done wrong and what I should try next time.
Thanks in advance!
Post time 2022-10-23 11:50:07
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