Why did this home brew beer become so bitter?

posted on November 8, 2009 in how to brew beer

No bacteria and the yeast is strong. The beer was made properly and fermented well but still it is very bitter and not good. What happened?

Excessive hop usage?
Too high a A.A. % of the hops used for the style. IBU is up.
Yeast autolysis.

Is it bitterness or astringency? Improper procedures can cause a tannic compound to be imparted to your beer rendering it astringent. (thin mouth pucker)

Are you sure of the bacteria in your wort/beer?

Can you brew beer and store it in quart Mason Jars?

6 Comments »

  1. The bitter taste comes from the Hops. You might have added to much. It’s there to counteract the sweet taste from the sugar. I always have a strong yeast favor with unfiltered Ale when I make it.

    How many cooks where helping when you made that batch? It just sounds like to much hops.
    References :

    Comment by Steven M — November 8, 2009 @ 6:01 pm

  2. You say the yeast is healthy but how long did it stay in your beer? If you do not rack it off the yeast bed the yeast will die and give off bitter flavor.
    References :

    Comment by Cigar Master — November 8, 2009 @ 6:11 pm

  3. If it really isn’t contaminated, and you used a packaged yeast, then it’s either the grains you used (black patent malt is a real bitter one) or the kind/amount of hops you used. Those are the only real variables.
    References :
    20+ years of brewing. 2 term president of the Fellowship of Oklahoma Ale Makers (FOAM).

    Comment by OkieRoadhunter — November 8, 2009 @ 6:47 pm

  4. Got to say FOAM is a real cool name for a beer club.
    Too much hops dude. What kind and how much did you use?
    References :

    Comment by Bob Brewer — November 8, 2009 @ 7:28 pm

  5. You may have put too many hopps in it.
    References :

    Comment by David MacBryde — November 8, 2009 @ 7:48 pm

  6. Excessive hop usage?
    Too high a A.A. % of the hops used for the style. IBU is up.
    Yeast autolysis.

    Is it bitterness or astringency? Improper procedures can cause a tannic compound to be imparted to your beer rendering it astringent. (thin mouth pucker)

    Are you sure of the bacteria in your wort/beer?
    References :

    Comment by BEER — November 8, 2009 @ 8:08 pm

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