Lack of Hoppiness

[The Captain!!]

1 hour ago, Beerlust said:

I've read that temp rise can be instigated after the first 3 days of active fermentation as this is the period when yeast impart the bulk of their flavour attributes onto the brew. I'm not sure if this time-frame differs between ales & lagers, but even if it did, I would think a lager wouldn't be much longer than a day or so based likely on the observation of the reducing gravity as it ferments. It's probably based on a percentage of SG fermented vs unfermented as to when to flick the switch.

Some yeast strains need no temp rise as they just eat everything in sight regardless of temp, whereas other lazy buggars do need to be "mollycoddled" a bit more by increasing ferment temp or allowing the brew to free-rise at certain educated junctions of the brew to ferment out to expected levels.

Time, problem ferments, the odd failed brew, & experimentation using different strains gives you this firsthand knowledge moving forward. And valuable knowledge it is.

Just my 5 cents,

Lusty.

This is a much more detailed response to exactly where I was going with it. 

Thumbs up Lusty

[Otto Von Blotto]

There is also flavour contribution before active fermentation, during the lag phase. This is why it's not great practice to pitch it way above ferment temp and leave it up there for any length of time. 

[ozlizard]

My APA was made with a hop tea into the wort and then dry hopped at 2 days, both times only 12g of Citra and it is very hoppy, must admit I was surprised.

[King Ruddager]

On 6/7/2019 at 4:58 PM, Otto Von Blotto said:

You did mention not really checking FG...

Yep I sure dropped myself in it there  You’re right about being consistent though and I should keep that in mind. Hell, it’s pretty much the golden rule of brewing!