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I find bitterness contributions from dry hopping does mellow or even totally subside over time with a couple of weeks of conditioning. I find the bitterness you get from dry hop, is very different to hot side additions so they way you describe the bitterness you’re getting suggests to me it’s probably coming from the dry hops so I’d leave it to condition for a while and see what it’s like then before writing it off.I recently did an old school west coast ipa with big hot side additions and a huge dry hop. It took a good couple or three weeks of conditioning before it mellowed and it subsequently one of my favourite beers I’ve brewed to date. As the harshness of the bitterness subsided the aroma and flavour of the hops really came to the fore and worked well with the 70ibu’s or so of hot side bittering. It’s turned out a corker!
I find bitterness contributions from dry hopping does mellow or even totally subside over time with a couple of weeks of conditioning. I find the bitterness you get from dry hop, is very different to hot side additions so they way you describe the bitterness you’re getting suggests to me it’s probably coming from the dry hops so I’d leave it to condition for a while and see what it’s like then before writing it off.
I recently did an old school west coast ipa with big hot side additions and a huge dry hop. It took a good couple or three weeks of conditioning before it mellowed and it subsequently one of my favourite beers I’ve brewed to date. As the harshness of the bitterness subsided the aroma and flavour of the hops really came to the fore and worked well with the 70ibu’s or so of hot side bittering. It’s turned out a corker!
