Author Topic: Conditioning: Pellet v. Whole  (Read 577 times)

Offline blatz

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Conditioning: Pellet v. Whole
« on: June 04, 2014, 07:35:03 PM »
Anyone ever noticed that beers made with pellets, especially dryhopped, seem to take a little longer (~week) to condition than those with made with whole?

I thought it was an anomaly a few months back, but I've noticed all my hoppy beers seem to have a 'green' flavor and taste when first packaged in the keg, but then about a week later are perfect.  All other variables the same, when I used whole hops, the beers were pretty much ready to role as soon as kegged.

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Offline denny

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Re: Conditioning: Pellet v. Whole
« Reply #1 on: June 04, 2014, 08:17:31 PM »
Haven't noticed that.
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Offline HoosierBrew

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Re: Conditioning: Pellet v. Whole
« Reply #2 on: June 04, 2014, 09:17:16 PM »
I've noticed it at times, other times not. I think maybe some hop varieties might be more prone to that than others, but I've never tried to isolate which one(s) in a given blend. When I do have a beer with an early 'green' flavor, it's never off putting, just noticeable for a week or so.
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Offline hopfenundmalz

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Re: Conditioning: Pellet v. Whole
« Reply #3 on: June 04, 2014, 11:36:51 PM »
Well the last IPA I did was double dry hopped, last dose was in the keg. The beer tasted green at first, but it also looked a little green until the hop particles settled out. Once it dropped it got some rave reviews from friends.
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