I recently brewed a 6.6G batch of Marmalade IPA. Grist was 82.5% MO, 10.5% Munich, 7% Caramunich. Hops were Pacifica and Mandarina Bavaria. I used a mixture of zested Seville oranges and a jar of marmalade post fermentation.
All was going well prior to kegging - tasted great, but I wasn't happy with the aroma. No problem, I thought, I'll just dry hop it some more in the keg (Already dry hopped with 1.7oz Pacifica and 1.7oz Mandarina Bavaria in the fermenter). I thought I'd bang it with a large charge as I was only going to dry hop for 2 days cold, then remove the hop sock once the beer was carbonated. So I added 3.5oz Mandarina Bavaria to the keg via a hop sock, cranked up the pressure to 35PSI at 35°F and left it for 35hrs. When I tasted it after that time it was absolutely undrinkable - seriously disgusting. I realise that 3.5oz of dry hopping was a large charge, especially after already being dry hopped with 3.5oz, but I'm quite amazed at how this beer has turned from something quite delicious to something so bad in 35hrs.
Is Mandarina Bavaria just a bad hop variety? Even now the aroma is still not strong - I'm thinking I'll never use MB again! Anyone else had this? Also, I'm guessing the foul flavour is coming from suspended hops - will that drop out in a few days and leave me with a drinkable beer?
Hop schedule was as follows:
1oz Magnum @ 60mins
1.7oz Pacifica @ 0mins (5mins whirlpool, another 10min steep)
1.7oz Mandarina Bavaria @ 0mins (5mins whirlpool, another 10min steep)
1.7oz Pacifica dry in fermenter for 5 days
1.7oz Mandarina Bavaria dry in fermenter for 5 days
3.5oz Mandarina Bavaria dry in keg for 2 days @ 35°F