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CaliBrewin 10-06-2010 09:27 PM

IPA aging Q
 
so I brewed an All grain Arrogant Bastard clone over a month ago. I bottled this beast about 10 or so days ago. when i opened the secondary fermenter it smelled spot on. of course due to my natural love for this beer and general impatience, i had to sneak a bottle after only a week of aging. now i know youre supposed to let IPAs age a good amount of time to allow the hop character to really mature in the beer. However i must say i was fairly surprised that upon tasting this it seemed particularly malty. at 87 IBUs i would still expect this beer to be pretty damn hoppy/bitter even though it hasnt aged to its prime. am i wrong in my assumption? im slightly concerned. i suppose i wont try it again til its gone ~1month in the bottle.

thoughts/opinions would be appreciated.

ColonelForbin 10-06-2010 09:39 PM

you wont really know until it is carbed? did you do a full-boil?

BeantownR6 10-06-2010 09:41 PM

was it carbed? after a week in the bottle i can't imagine it was carbed enough and the carbonation can bring out the hops / bitterness than compared to flat beer.

CaliBrewin 10-06-2010 10:33 PM

no it definately was not fully carbed, that is a good point. and this was a 5 gallon all grain brew Forbin.

i suppose my biggest concern was the lack of percieved bitterness though. you think carb level has a pretty big effect on that as well?

ColonelForbin 10-07-2010 12:10 AM

Quote:

Originally Posted by CaliBrewin (Post 2321827)
no it definately was not fully carbed, that is a good point. and this was a 5 gallon all grain brew Forbin.

i suppose my biggest concern was the lack of percieved bitterness though. you think carb level has a pretty big effect on that as well?

yeah, once it carbs up more you will actually loose a little more bitterness. carbonation will mask bitterness, bitterness will mask oxidation.

BeantownR6 10-07-2010 01:45 AM

Quote:

Originally Posted by ColonelForbin (Post 2322029)
yeah, once it carbs up more you will actually loose a little more bitterness. carbonation will mask bitterness, bitterness will mask oxidation.

its the other way around for me, i taste the hops more once its carbed up

CaliBrewin 10-07-2010 02:23 AM

you think it will lose bitterness? i was always under the impression that over time bitterness will improve before finally mellowing out/blending. something of that nature.

just to be clear, the bitterness i speak of is very different from "hop flavor".

lumpher 10-07-2010 02:26 AM

Quote:

Originally Posted by CaliBrewin (Post 2322291)
you think it will lose bitterness? i was always under the impression that over time bitterness will improve before finally mellowing out/blending. something of that nature.

just to be clear, the bitterness i speak of is very different from "hop flavor".

the hops attenuate over time, which means they blend in with the other tastes

ColonelForbin 10-07-2010 02:46 AM

if you have two identical beers with the only difference being in carbonation levels, the less carbonated beer will be perceived as hoppier than the more carbonated one. if the beer was tasted after 10 days i would assume that it would gain a little more carbonation taking away from the hop presence.

"high hop rates can mask oxidation, high carbonation can mask hops" Radical Brewing -P75-Randy Mosher

biochemedic 10-07-2010 05:03 AM

Quote:

Originally Posted by lumpher (Post 2322302)
the hops attenuate over time, which means they blend in with the other tastes

+1...an aged double IPA is very much more like a barleywine than how it started. About a year ago, I came across a 4-pack of Terrapin Big Hoppy Monster from 2005, and was pleasantly surprised to find that it had, very gracefully, aged into the Big Malty Monster...it was very nice, and solidly convinced me to age a few more beers.


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