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Old 10-07-2012, 04:55 PM   #11
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I use o2 barrier caps,& the hop flavors aren't nitcably faded till about week 7. Best at about 4 weeks. So I don't thing they're right about absorbing lupulins from the hops.


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Old 10-07-2012, 05:16 PM   #12
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I personally would recommend drinking them as soon as they are ready, or at least sticking them in the fridge at that point and enjoying them at your leisure. I brewed a phenomenal IPA a while back and I was so proud of it. I drank it all up, but saved a couple bottles in my basement to enjoy at a later date. A few months went by and I went to taste one as was quite disappointed at how the beer had "matured." The hop profile was heavily mellowed, the creamy and malty sides had mellowed, and the bitterness had stayed the same. What was once a balanced and beautiful beer had become something that was just somewhat okay. It was quite a disappointment



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Old 10-07-2012, 05:19 PM   #13
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Quote:
Originally Posted by Yambor44 View Post
Yooper, whats your process? You kicked one last night (10-6-12) that was brewed on 9-10-12 so barely 3 weeks old when kicked right? By myself it takes me 2-4 weeks to kick a keg.

The reason I am asking is that I feel my beers, most of the time, taste too "green" if I don't ferment 3 weeks and then wait at least another few before tapping.

Good replies so far, I hope to see a lot more experiences.
In my experience, a well made beer doesn't taste "green" after about 10 days.

Proper pitching rate, at the proper temperature, and fermentation temperatures at the low end of the yeast strain's optimum fermentation range seem to work really well for non-complex beers and they are usually really clear by day 10 (unless I use S05- that takes longer to clear for me!). I dryhop then, for about 5 days, then keg. So the beers are normally about 15 days old going into the keg.
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Old 10-07-2012, 05:26 PM   #14
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Even though I like my IPAs after a few months in the bottle, I always sneak a few early. Start tasting your IPA as soon as its carbed, but tuck a few away for sampling at 6 weeks, 8 weeks, etc. you might find that you like really fresh IPAs or you might prefer some that have a little age.

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Old 10-07-2012, 05:29 PM   #15
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I second the 4 week mark for the perfect taste.

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Old 10-07-2012, 07:22 PM   #16
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Quote:
Originally Posted by Yooper View Post
In my experience, a well made beer doesn't taste "green" after about 10 days.

Proper pitching rate, at the proper temperature, and fermentation temperatures at the low end of the yeast strain's optimum fermentation range seem to work really well for non-complex beers and they are usually really clear by day 10 (unless I use S05- that takes longer to clear for me!). I dryhop then, for about 5 days, then keg. So the beers are normally about 15 days old going into the keg.
I am using SO5. Usually no starter and pitch straight into the wort with no re-hydration.
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Old 10-07-2012, 07:28 PM   #17
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Here is a current beer on tap. When it first went on tap, 10-3-12. It was hazy and tasted "green" or young to me. Before I placed it in the kegerator it was in 65F ambient temps.

Brewed 8-19-12
Kegged 9-9-12
Tapped 10-3-12

Today (10-7-12) it is coming around after a few poured pints between the 3rd and today.

How's the recipe look? No dry hopping this time.

Rain Frog IPA #108
14-B American IPA
Author: Rob
Date: 8/19/12

Size: 11.*gal
Efficiency: 80.0%
Attenuation: 89.0%
Calories: 185.24*kcal per 12.0*fl oz

Original Gravity: 1.057 (1.056 - 1.075)
Terminal Gravity: 1.006 (1.010 - 1.018)
Color: 9.48 (6.0 - 15.0)
Alcohol: 6.64% (5.5% - 7.5%)
Bitterness: 70.3 (40.0 - 70.0)

Ingredients:
20.0*lb (90.9%) Pale Ale Malt - added during mash
1*lb (4.5%) 2-Row Caramel Malt 40L - added during mash
1*lb (4.5%) Cara-Pils® Malt - added during mash
2*oz (44.4%) Nugget (13.0%) - added during boil, boiled 60*m
1*oz (22.2%) Citra (13.4%) - added during boil, boiled 45*m
.5*oz (11.1%) Citra (13.4%) - added during boil, boiled 15*m
1*oz (22.2%) Citra (13.4%) - added during boil, boiled 1*m

Notes
Kegged 9-9-12
Tapped 10-3-12

Results generated by BeerTools Pro 1.5.22

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Old 10-07-2012, 07:36 PM   #18
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Quote:
Originally Posted by Yooper

In my experience, a well made beer doesn't taste "green" after about 10 days.

Proper pitching rate, at the proper temperature, and fermentation temperatures at the low end of the yeast strain's optimum fermentation range seem to work really well for non-complex beers and they are usually really clear by day 10 (unless I use S05- that takes longer to clear for me!). I dryhop then, for about 5 days, then keg. So the beers are normally about 15 days old going into the keg.
All this about fermentation is the key. I am finally able to actively control fermentation temperature and it has made a big difference in the turnaround time for my beers. Good pitching rate, healthy yeast, a little yeast nutrient and the proper, consistent temperature drastically improves the quality of your beer and gets it ready for packaging much sooner. I know we're specifically talking about IPAs here, but the pumpkin ale I brewed a few weeks ago was at terminal gravity in about 3 days and the yeast had finished cleaning up in just a few more. I was adding spices to it, but I could have crash-cooled it with some gelatin and had it in a bottle after just 10 days or so. Even with the spice addition, I had it in the bottle 2 weeks from brew day, and there were no weird favors in it at all.

For your high-alcohol, complex beers there's no doubt that extra time on the yeast helps but, if you're kegging, there's no reason (with good fermentation) that you shouldn't be enjoying your low- to moderate-strength beers within 2 to 3 weeks of brew day.
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Old 10-07-2012, 07:43 PM   #19
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As an FYI some key points I haven't mentioned yet:

1. I ferment now in Corny Kegs using a few drops of foam control 24 hours after pitching.
2. My fermentation chamber is a deep freezer with a Johnson controller kept at 62-66F ambient.
3. My kegs stay in that same fermentation chamber after I transfer with CO2 to the serving keg.

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Old 10-07-2012, 07:54 PM   #20
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62-66F is a little warm for serving temps though...


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