« on: March 14, 2012, 12:07:56 pm »
Others on this forum are WAY more experienced than I, so if they give opposite advice, take theirs over mine.
Couple of things I noticed:
1) Never pitch at 80. Most people on this forum recommend pitching at 60, and then letting it rise naturally to 62-65 for fermenting, and no one recommends letting it get over 70 for the first few days of fermenting. That temperature will give you some serious esters and fusel alcohols, which could be part of the issues you are tasting, but I wouldn't describe it as bitter.
2) Over-bittering. The biggest thing I think that may have caused it to be over bittered for your taste, is that you took a long time cooling your wort. If I remember right, above 170* F, Alpha acids (bittering compounds) will still be isomerized and dissolved in wort. If it took as long as you are saying, that may have been your issue. However, in most of my pale ales and IPAs, I use a minimum of 2-3 oz of hops, and if I am looking at something really hoppy, most people are looking at 6-10 oz for a 5 gallon batch. In my Honey Brown Porter (Not a hoppy or bitter beer, only about 34 IBU) I use a full oz of Magnum for the full 60min boil.
3) My recommendation is to go buy How to Brew by John Palmer and/or The complete Joy of Homebrewing by Charlie Papazian. Both of these will give you an overview of how beer works, and a lot of the basic science behind it. It should help you understand your beer a bit better, and help you with more pointed questions for the forum.
4) Keep drinking beer and asking questions, we are always happy to help new people into the obsession.