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Author Topic: Bitter Hef  (Read 1011 times)

Offline Pope of Dope

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Bitter Hef
« on: July 27, 2019, 12:29:58 pm »
I brewed a Hef. All went well with the brewing and ferment process. 50/50 white wheat/pilsner. An oz of Tettnang at 60. Built up water from RO. I just kegged it two weeks ago.

The thing is...

It tastes a bit bitter. I don't know why. Maybe it's the pilsner malt, which I am not accustomed to using and only mashed for an hour and boiled for an hour--normally I just simplify and use 2 row for this recipe.

My question is, should I add extract to possibly improve the taste?

I have a grapefruit orchard and could get some juice together. Any suggestions? Or, just leave it be in the keg?
Generally you don't see that kind of behavior in a major appliance.

Offline Bilsch

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Re: Bitter Hef
« Reply #1 on: July 27, 2019, 08:54:05 pm »
It could easily be herbstoff (grain bitterness) which is caused by oxidation and will really stand out in low hopped beers. How is your process?

Offline Pope of Dope

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Re: Bitter Hef
« Reply #2 on: July 27, 2019, 09:43:38 pm »
I did do a mash out and it may have gotten too high. Maybe it's tannins?
Generally you don't see that kind of behavior in a major appliance.

Offline BrewBama

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Re: Bitter Hef
« Reply #3 on: July 28, 2019, 06:15:51 am »
What was your pH?  I’ve read pH has far more to do with tannin extraction that temp.


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Offline denny

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Re: Bitter Hef
« Reply #4 on: July 28, 2019, 07:58:18 am »
What was your pH?  I’ve read pH has far more to do with tannin extraction that temp.


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Correct
Life begins at 60.....1.060, that is!

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Offline Pope of Dope

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Re: Bitter Hef
« Reply #5 on: July 30, 2019, 12:13:39 pm »
pH was 5.3. Maybe something's just not getting measured correctly. Going to have to get OCD about this now.
Generally you don't see that kind of behavior in a major appliance.