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Old 10-07-2010, 01:09 PM   #11
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...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.
I'd be careful with this line of thinking. Don't drink it green, but if you made an IPA, it's for the hops, and aging is going to lessen both bitterness and hop flavor/aroma. Most of the reading I've done says an IPA is to be enjoyed while young. The IPA and Pale Ales I've done have all gone down hill hop-wise pretty quickly after being fully carbed.

As for not enough bitterness right now, I'd say that may well change once it's fully carbed. The idea that "high carbonation can mask hops" may be true, but to me overcarbed beers have an acidic bite that actually makes them seem more bitter. Maybe the hop flavor/aroma is masked rather than bitterness, but I'm not sure Mosher's point here applies to flat beer versus properly carbed beer anyway (I'm just guessing here as I haven't read the book).
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Old 10-07-2010, 01:31 PM   #12
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I'd be careful with this line of thinking. Don't drink it green, but if you made an IPA, it's for the hops, and aging is going to lessen both bitterness and hop flavor/aroma. Most of the reading I've done says an IPA is to be enjoyed while young. The IPA and Pale Ales I've done have all gone down hill hop-wise pretty quickly after being fully carbed.

As for not enough bitterness right now, I'd say that may well change once it's fully carbed. The idea that "high carbonation can mask hops" may be true, but to me overcarbed beers have an acidic bite that actually makes them seem more bitter. Maybe the hop flavor/aroma is masked rather than bitterness, but I'm not sure Mosher's point here applies to flat beer versus properly carbed beer anyway (I'm just guessing here as I haven't read the book).
+1

My hoppy beers start degrading the second the dry hops drop out. Drink them fresh!!!

That being said, Arrogant Bastard isn't really an IPA, it's got a ton of maltiness so a little age prolly won't hurt.
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Old 10-07-2010, 03:55 PM   #13
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+1
That being said, Arrogant Bastard isn't really an IPA, it's got a ton of maltiness so a little age prolly won't hurt.
Yes, but it has a ton of hop flavor and bitterness to surpass that big malf backbone. im just a little dissapointed that my 87 IBU clone doesnt even come off as even a little bit hoppy. having a difficult time wrapping my brain around it. and here i was thinking i did a good job on it too...
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Old 10-07-2010, 04:23 PM   #14
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Yes, but it has a ton of hop flavor and bitterness to surpass that big malf backbone. im just a little dissapointed that my 87 IBU clone doesnt even come off as even a little bit hoppy. having a difficult time wrapping my brain around it. and here i was thinking i did a good job on it too...
Pellet or whole?

I've noticed on my system that whole hops for the bittering addition make markedly less bitter beer than pellets, even with the beersmith 10% utilization adjustment. I have moved to always trying to use pellet hops for my bittering at the least.
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Old 10-07-2010, 04:28 PM   #15
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it is always possible that the hops you were using weren't as fresh as you thought.

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Old 10-07-2010, 04:42 PM   #16
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There's also the IBU calculation formula used. The two main ones can vary quite a bit at those levels. All I can say is next time you make the recipe, make it 100 IBU and see if that's where you like it.

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Old 10-07-2010, 05:04 PM   #17
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Originally Posted by carrotmalt View Post
I'd be careful with this line of thinking. Don't drink it green, but if you made an IPA, it's for the hops, and aging is going to lessen both bitterness and hop flavor/aroma. Most of the reading I've done says an IPA is to be enjoyed while young. The IPA and Pale Ales I've done have all gone down hill hop-wise pretty quickly after being fully carbed.

As for not enough bitterness right now, I'd say that may well change once it's fully carbed. The idea that "high carbonation can mask hops" may be true, but to me overcarbed beers have an acidic bite that actually makes them seem more bitter. Maybe the hop flavor/aroma is masked rather than bitterness, but I'm not sure Mosher's point here applies to flat beer versus properly carbed beer anyway (I'm just guessing here as I haven't read the book).
+1
I was taught by the brewers of a local brewery, and their flagship beeer is an IPA. For commercial reasons, they are turning the beer around at 2.5 weeks. I leave the beer in primary for 4 weeks, swirl at 3.5 weeks, cold crash and maintain at serving temp, rack to the keg and dry hop, charge with CO2 and purge atmosphere and leave connected to gas, pull the dry hops at 1-2 weeks depending on hops used, amount I used, and the particular flavor achieved-so when I like it, they come out.

Dry hop aroma starts to degrade as soon as it is pulled. An IPA will continue to lose flavor and aging is more for the complexity of the malt flavors and NOT for hop purposes. I achieve this by the lengthy primary and an extra couple weeks in the keg. A bigger beer is treated to more lengthy maturation, but I don't brew IIPA's or BW's.

Others may use different methods, but this was beat into me, and it's just how I do it.
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Old 10-08-2010, 08:38 AM   #18
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pellet hops were unopened til brew time. IBU calculation was done at brewer's friend.

i will give another update within the next week, but im disappointed in the results so far.

been brewing for almost 1.5 yrs now and feeling like i need a re-education.. =/

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