Hang with me there’s a lot
So my 1st homebrew was ready for tasting after 2 week bottle condition. NEIPA w/ Citra, Mosaic, Simcoe. It hit on almost everything Color✅, Juicy Aroma ✅, SG/FG✅, Head retention✅ Taste ❌, Mouthfeel ❌.
The first one was a kit 4.8 oz flaked oat 1 oz honey malt, 1 oz carapils. Regular tap water run through a britta.Steeped at 155-158 for 25 minutes didn’t squeeze or sparge, boiled the 1.25 lbs of Pilsen DME for 60 mins, cooled to 175F put in the premeasured hope stand packet for 25 mins, cooled to 68F transfer time carbon, shaker for 60 to aerate, slightly over pitched London Fog by accident came out faster than anticipated. Great activity first 3 days with a ferm wrap and inkbird set at 68 +/- 2 degrees (temp inside my apartment was 60 it just needed heating)
This is where I think I went wrong dry hopped with out a hop bag and those hops stayed in contact for a full 10 days, second dry hop at day 10 they stayed in direct contact until day 14 when I bottled. End with great carbonation
Taste was sour and bitter not like a NEIPA. Lots of grapefruit and lime but it smelled like pineapple, orange and peach. Did leaving the dry hop in contact too long contribute?
Second brew is Monday. I’m using 7 gallons RO for 5.5 ending with 11g calcium chloride and 3.5 g Gypsum ( was told maybe a gram of epsom and .75 g of canning salt might add well). To check off that mouthfeel box.
Using 3 oz each of El Dorado, Citra and Mosaic (divides into 1 oz for Whirlpool, two dry hops. Thinking about just doubling the El Dorado, yes? No?
Any advice for round two will be appreciated