Title says it all. Even my wife, who doesn't care for hops agrees that you can't taste them.
Fermented with 3711. It's nice and winey with a tart finish, but no bitterness that is discernible.
I'm planning to serve it tomorrow, and will probably still do so, but any thoughts on boosting bitterness?
I don't really want to do a hop tea, but I suppose I could. Some magnum hops in two cups of water?
Or try adjusting with gypsum?
Or just go with it?
The recipe (Saison d'ete from NB) comes up with 23 IBU in Beersmith, but NO hop flavor. I've never had none. The other 5 gallons are similar, but fermented with 3724. No bitterness there, but still not at terminal gravity.