Split the dry hop (4 oz total) 50:50 with Columbus and Simcoe. Usually use Simcoe, Amarillo and Citra.
No change in technique: dump in 2ndary at room temp, leave 5 days, chill 2 days, and rack off. I have always had tremendous success this way and not gotten any off-flavors with this method.
It is not the “grassy” effect. It is green onion. Mixed with citrus/pine from the Simcoe. It is NOT good.
I have to say it is from the Columbus because that is the only change. I have heard such great things about dry hopping with Columbus. But this batch either needs to mellow or it will be dumped.
Anyone have similar experience, or other possible explanation?
Columbus + Simcoe would be a LOT of allium (onion/garlic/weed) character. I forget the exact compound, but I’ve always found those are best balanced out in a DH/hop stand with some heavy citrus and/or floral hops (amarillo, citra, cent/cascade).
Have you considered trying a final 4oz dry (or keg) hop with a really juicy citrusy or even a pacific rim hop?
I heard about some subpar batches of CTZ going around but that produced some very oniony flavors. This was a while ago though so not sure if that would apply here.
I’ve heard that CTZ can vary from year to year more than others, but that was mostly attributed to the Tomahowk and Zues crops than the Columbus (I think that is right but not sure).
So with what I have on hand I might try a 2nd round with 1 oz each: Chinook, Centennial, Amarillo, Citra. How does that sound?
I have a keg of Denny’s RIPA on tap which dry hops with Columbus and I don’t pick up any onion based flavors. Actually did an all Columbus pale ale last summer and it was delicious. Maybe bad batch?