Expert: John Snyder - 10/17/2006

Question
Hi John, it's me again. I've been putting your advice to good use.  I'm going to brew again soon so here's the background: I used Hallertaur hops on my brews 4 and 4c. I had used it before and it is my favorite. But #4 were both of a new packet of hops, and although this packet was the same AA as before, I got a nasty astringent, green flavor (but excellent aroma) that no length of aging has cured. The books I have read suggest over-hopping. I didn't. It's not infection, as both were seperate but have the same, very exact problem. These new hops have done something, I suspect. My question is: Do I just use less in the boil this time? I've never boiled over 10 minutes in the past, so it can't be excessive AA. I only did it as I had before. That leaves only the "flavoring" essences. Is there a schedule for those,too? My favorite brew from years ago was when I used Hallertaur pellets and boiled them for only one minute before pouring the wort in the cold bucket of water(tap in those days). Now I usually use less hops and let it cool off gradually(I know, but this is not a clarity issue). Should I use the SAME AMOUNT OF hops but cool the wort quickly? That is the question I guess I am really asking. Brew #5 was done the same way, otherwise, and did not have a problem(all Fuggles).Any ideas?
Thanks,  -Jim Sadtler

Answer
Based on what you are telling me,Jim,I would say the hops you just got is the problem.It appears to me that too much plant material, stems,strigs and the like were left in the hops,you bought.This greatly increases the tannin content of your beer,ala astringency.You might ask for an analysis of those hops.About all you can do is:

1-let the wort sit 20 mins before cooling,then cool fast as you stated

2-Try to tie up the tannins,with Polyclar,which resembles protein.The binding of tannins with protein,makes them not avaibale to the palate

3-replace the hops