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Quick Hop Aroma and Flavor Loss

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elephantrider:
Since I started kegging IPAs the hop flavor and aroma drops off very quickly, like a week or so. I leave in primary for 10 days, cold crash for 3 days and then dry hop in the keg for about 7 days. When I carb, I turn the psi to around 20 for 3 days and then turn down to about 7ish for serving. The last IPA I used 9 ounces total, a blend of Simcoe and Centenial. All of my more malty beers seem to turn out very good. Btw, my hop schedules are usually 40 ibus for my 60 minute addition, a big addition at 15 minutes, a nice hop stand addition and then dry hop. Can anyone offer any insight? Thanks.

hopfenundmalz:
Try to keep O2 out of the process, purge the keg with CO2. Keep it cold. That is all I've got on this.

blatz:
are you dryhopping at the cold crash temps or at ferm temps? 

7PSI for serving (assuming high 30's serving temp) is a bit low in carbonation IMO for American IPA.  You do need some signficant carb to push out those hop aromas in your glass. i try to carb and serve at 11-13PSI at 38 degrees.

what are the actual hop stand, 15min and dryhop amounts?  Some people's idea of 'big' is pretty weak from what i've seen.

elephantrider:

--- Quote from: blatz on December 07, 2012, 08:10:39 AM ---are you dryhopping at the cold crash temps or at ferm temps? 

7PSI for serving (assuming high 30's serving temp) is a bit low in carbonation IMO for American IPA.  You do need some signficant carb to push out those hop aromas in your glass. i try to carb and serve at 11-13PSI at 38 degrees.

what are the actual hop stand, 15min and dryhop amounts?  Some people's idea of 'big' is pretty weak from what i've seen.

--- End quote ---

I dry hop at basement temp, so I would say low 60s.

I will change psi and see if that improves things.

On the most recent IPA I used 1.5 oz of Simcoe and .75 oz of Centennial at 15 minutes so maybe "big" wasnt the right word there. I used 2 oz of Simcoe and 1.25 oz of Centennial for a 30 minute hopstand after boil and then 2 oz of Simcoe and 1 oz of Centennial for dry hop. This is for a 5 gallon batch.

Serving temp is anywhere from high 30s to low 40s. I use a Johnson Control temp controller for this.

rjharper:
If you're over pressurizing the keg to quick carb, then venting it before you serve, you're probably purging out a ton of hop aroma. Better to rack to the keg, toss in the dry hops, set it to serving pressure and wait a week.

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