Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How do companies keep hop aroma in the bottle for months?
Reply
 
LinkBack Thread Tools
Old 09-19-2012, 06:46 PM   #1
BetterSense
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Richardson, Texas
Posts: 977
Liked 45 Times on 35 Posts
Likes Given: 3

Default How do companies keep hop aroma in the bottle for months?

Whenever I attempt to make an IPA, even dry hopping with up to 2 ounces of pellets, the hop taste and aroma can be intense and often a bit harsh right after kegging/bottling, but it always fades in just a month or two, until my beers have minimal hop aroma, although smoother bitterness, after a few months in the bottle. Should I use more dry hops? Use more whole hops? Use different dry-hops? Use more late boil additions?

I'm trying for a fruity, aroma-y west-coast IPA like Alaska IPA, Torpedo, or Ranger. I never get it right, and I'm starting to think that Dallas water has something to do with it.

__________________
BetterSense is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 07:14 PM   #2
terrapinj
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Santa Monica, CA
Posts: 2,412
Liked 167 Times on 124 Posts
Likes Given: 533

Default

i've found most commercial hoppy beers suffer as they age in the bottle as well

are you sure that those commercial beers you are drinking are months old? they are likely much fresher than that since they are regular beers from big craft breweries

__________________
terrapinj is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2012, 11:49 PM   #3
Ben58
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ben58's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Hamilton, Ontario
Posts: 257
Liked 12 Times on 8 Posts
Likes Given: 39

Default

I've sampled beers on the bottling line at my friends brewery, and I have to say, it was best then.

__________________
Ben58 is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 02:11 AM   #4
JesperX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Kirkland, WA
Posts: 212
Liked 55 Times on 34 Posts

Default

Dallas water is probably a culprit in some fashion. I live in Dallas and I brew with Ozarka spring water. Are you filtering at all? The water out of my taps tastes like dirt and has all kinds of stuff in it at all the wrong levels.

Fading hop aroma will happen even with the best water/process but especially if the bitterness or flavor is muted- the water profile can do that.

__________________

Primary: American Brown Ale
Kegged: American Pale Ale V2

On Deck: American Pale Ale V3
Brown Porter

JesperX is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 03:00 AM   #5
BetterSense
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Richardson, Texas
Posts: 977
Liked 45 Times on 35 Posts
Likes Given: 3

Default

I've been brewing with Richardson water with campden tablets to take the chlorine out. When I made my latest brew (pilsner) I used about 80% distilled water. I would use spring water, but that will add 5-10 dollars to my costs. I'm considering trying glacier water which is only a couple dollars, but I would probably have to add some minerals since I think the glacier kiosks are basically RO water.

__________________
BetterSense is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 02:35 PM   #6
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,971
Liked 282 Times on 238 Posts
Likes Given: 7

Default

Most big IPA breweries are making extensive use of whirlpool hopping to really drive the flavor and aroma profile up. If you have the equipment, you can try that. If not, the easy fix is to add more dry hops or do multiple dry hop additions.

And then...... drink them young. Modern IPA's aren't supposed to sit around for months. I know, I know..... it's a tough job, but someone has to do it.

__________________
billl is offline
OldBunny Likes This 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:12 PM   #7
BetterSense
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Richardson, Texas
Posts: 977
Liked 45 Times on 35 Posts
Likes Given: 3

Default

What hops to use? Centennial and Cascade and sometimes Northern Brewer are my standby for APAs. My strategy of just using more of those isn't giving me either a smooth bitter or a fruity aroma. Should I use different hops for bittering? For dry hopping?

__________________
BetterSense is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:21 PM   #8
SouthBay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts

Default

Magnum is about as smooth a bittering hop as you can get. So smooth, in fact, that I usually double up the size of the addition on big ipas compared with equivalent centennial or chinook

__________________

we blessed your skin
we blessed you with our mark
become a part of the klok
become a gear

SouthBay is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2012, 04:37 PM   #9
JesperX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Kirkland, WA
Posts: 212
Liked 55 Times on 34 Posts

Default

Yea, if you want a nice clean bittering try magnum. Centennial and Cascade are common IPA hops, I don't know if northern brewer will give you the kind of fruity you're looking for. I'd try an even split between Cascade, Amarillo, and something like Citra or Simcoe or any of those newer hops that give off more of the tropical fruit type notes.

__________________

Primary: American Brown Ale
Kegged: American Pale Ale V2

On Deck: American Pale Ale V3
Brown Porter

JesperX is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2012, 02:41 PM   #10
SouthBay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts

Default

I did an IIPA with Magnum to bitter, and a blend of Citra and Simcoe for all the late hopping and dry hops. It came out really fruity, but with some stank on it from the simcoe. I reallly recommend the combo of Citra and Simcoe if thats the flavor profile you're after.

__________________

we blessed your skin
we blessed you with our mark
become a part of the klok
become a gear

SouthBay is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak Cubes for 3 months? wh4tig0t Recipes/Ingredients 8 04-16-2013 01:21 AM
First Brew in 8 Months bosox Recipes/Ingredients 3 11-05-2011 02:50 AM
Out of town for 6 months... what do you brew? badmajon Recipes/Ingredients 4 10-14-2011 09:18 PM
RIS for the next 9 months of winter MikeFlynn74 Recipes/Ingredients 11 08-23-2008 10:39 PM
8 months too long to age on oak? kaj030201 Recipes/Ingredients 25 06-03-2008 07:42 PM



Newest Threads

LATEST SPONSOR DEALS