I would use 1.5 ~ 2oz of Corriander if you are adding at the end of the boil for a 5 gallon batch. Also thats allot of hops, not a bad thing but assuming you get 70% efficiency your looking at around 1.040 OG on 5.5 gallons. I think that amount of hops will overtake the flavor of corriander...
Could the hops your using be old?
Could you be fermenting a little warm?
Water issues like chlorine?
Just a few things that come to mind. Try breaking down everything and give it a overnight soak in PBW
How many pounds of grain did you use and how many gallons did you make?
What temp did you mash at?
If you used extract did you end up with the correct volume?
What was your OG and FG did you calculate it correctly?
What yeast did you use?
Lots of little variables can come into play...
Here ya go
#4.5 Belgian Pilsner malt
#4.5 German Red wheat
8oz aromatic
8oz Flaked wheat
4oz flaked oats
1 oz kent golding 60 min
WLP400
1.5oz fresh orange peel last 10min of boil
1.5 oz crushed corrianer seeds last 5 min of boil
Good Luck
I'm not sure what you brewed and how much is Trub and how much is yeast, Search Yeast Washing....Or Rack a Big ol' barley wine on it:) or clean and sanitize jars and pour the "Sludge" into the jars and put in the icebox and pitch in your next brew. Forget the cheese cloth.
I started a peach wine at 16 brix....kinda low. its fermenting nice now and i want to get the gravity up to 21brix or so...how much sugar should I add. I currently have a volume of 3 gallons at 16 brix.
The first time I brewed a stout I thought I had a infection....but it was just the yeast finishing up. The White Circles were just really small bubbles.
Is it 1qt of pure grape juice? I'm wondering if I could use a little water and heat on the stove to help render the juice?
They should be getting ripe this Month!