4 ms·
> If you’ve ever sampled “wort” (beer before fermentation) you’ll know what I mean. It’s foul. Hop water tastes like bong water. are you kidding? that's one of
by 2-718-281-828 3y ago
> If you’ve ever sampled “wort” (beer before fermentation) you’ll know what I mean. It’s foul. Hop water tastes like bong water.
are you kidding? that's one of my highlights when brewing to sip from the wort. it tastes sweet and delicious. i love it.
- MarkMarine 3y agoI hate it, I love the smell but the raw hop flavor… ugh. I just can’t stand it. I also don’t love a lot of the dry hopped with high hop weight per barrel IPAs, there is this hop burn skunk flavor under the taste that I can’t ignore. For example Galaxy I usually avoid if I see it on a label because many people leave it on too long and it gets that hop burn. I’ve talked to people who brew with it well and they leave it in contact for 24 hours or less. Not sure what that process actually looks like since it’s added during primary fermentation.
- 2-718-281-828 3y agowell, okay, I was talking about the wort before hop is added - while cooking the malt or right after filtering it off.