Beer Forum

Well, I attempted a Belgian IIPA with these in almost equal amounts, dry hopped too. I guess I should have done single batches with these to know what to expect since I have not used them before. I was hoping for a tropical fruit basket effect but ended up with peppermint and clove instead. Yeast was a combined split bet 3787 and US-05. I may have some fusels cause its a bit hot now. 8.25%. I thought I had a pretty good hanlde on initial ferm temps even with adding a lb of honey after 3rd day of ferm. I hope this will condition out as it's sitting cold in keggerater. Anybody use these 2 hop varieties before that can confirm that's where these flavors/aromas are comming from. I don't really want a toothpaste flavored beer but I'm not ready to give up on it yet. I may want to add some other hops to the keg to alter this as well.

I've used the Palisade hops as a late addition and a dry hop for one of my English IPAs. The flavors and aromas that I detected were that of a juicy berry of some sort and a hint of earthiness. The flavor was rather unique but I didn't detect any clove or peppermint. How long did you dry hop for?

Afterlab wrote:I've used the Palisade hops as a late addition and a dry hop for one of my English IPAs. The flavors and aromas that I detected were that of a juicy berry of some sort and a hint of earthiness. The flavor was rather unique but I didn't detect any clove or peppermint. How long did you dry hop for?

Dry hopped 6 days with 1 oz each Palisades, Rakau and Citra. 5 gal batch. I'm just very surprised with the result I got from this, although it's not fully carbed yet.

Another thought. I did add the pack of US-05 after 8 hours of no appearent growth phase with the reused 3787 starter. So, maybe I just really underpitched this beer. Even if I waited 3 days later to add the 1lb of honey. I don't think I got those flavors from the honey. Maybe it is the fuesal alcohols bringing the pepermint and clove. Just thought I would get something else there from these hops too.

scotchpine wrote:Another thought. I did add the pack of US-05 after 8 hours of no appearent growth phase with the reused 3787 starter. So, maybe I just really underpitched this beer. Even if I waited 3 days later to add the 1lb of honey. I don't think I got those flavors from the honey. Maybe it is the fuesal alcohols bringing the pepermint and clove. Just thought I would get something else there from these hops too.

So you pitched the 3787 and after 8 hours of minimal activity you threw in US-05? How did your previous batch turn out with the 3787 Trappist Yeast? The pepper and clove sounds like the belgian yeast. I'm starting to think it has more to do with that than anything else.

Besides the Pilsner malt, what did your grainbill look like? It almost sounds like the flavors you were looking for with the hops got lost in the mix with the yeast phenolics.

Afterlab wrote:

scotchpine wrote:Another thought. I did add the pack of US-05 after 8 hours of no appearent growth phase with the reused 3787 starter. So, maybe I just really underpitched this beer. Even if I waited 3 days later to add the 1lb of honey. I don't think I got those flavors from the honey. Maybe it is the fuesal alcohols bringing the pepermint and clove. Just thought I would get something else there from these hops too.

So you pitched the 3787 and after 8 hours of minimal activity you threw in US-05? How did your previous batch turn out with the 3787 Trappist Yeast? The pepper and clove sounds like the belgian yeast. I'm starting to think it has more to do with that than anything else.

Besides the Pilsner malt, what did your grainbill look like? It almost sounds like the flavors you were looking for with the hops got lost in the mix with the yeast phenolics.

7% Cara Vienne, 7% Bel. Biscuit, 7% Cara Munich The clove usually comes with banana & bubble gum from 3787, not peppermint, in my experience. It's almost wintergreen, really. Maybe the 3787 was really stressed from age and resulted in this, but I think I'm gonna chalk it up to fusels from ferm combined with the Rakau and Palisade. It's fading a little and I tried blending a pour 2:1 with my Citra IPA. That tasted really nice, like a Citra IIPA. I think Im gonna wait for the hot alcahols to blend out with some aging and then drop an ounce of Citra in a mesh bag in the keg.