Hey all, I’m a new brewer. I’ve been doing the Cinci pale ale as it is easy to learn on. I was underwhelmed by the hops in my first batch. Someone on here said to double my hops next brew for more hop flavor. Tried it. I spaced out bittering and aromatic and all that good jazz. But when I drank it last night I noticed no real change in the hop flavor of the beer.
I always thought you are supposed to do your best to not let too much hops get into the fermenter from your cooled boil. Am I wrong about this? I am wondering if I should let more hops get into the fermenter and if this negatively affected the hop presence in my beer. As I said, I’m new and I know there is some advanced things I could do that might help, but at the basic level, wouldn’t you think doubling the hops would at least have some effect on the presence of hop taste in the brew? If so, then what am I doing wrong?
If I could find a 'beginners IPA" recipe I’d just assume try that.
Any thoughts or suggestions for this newbie would be much appreciated.