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Old 03-22-2013, 01:19 PM   #1
Misplaced_Canuck
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Default Flavor/aroma stratification?

I've been noticing that my kegged beers seem to have more hop flavor & aroma at the beginning (first 4-8 pints) than at the end of the keg... Has anyone encountered this problem? I'm a bit puzzled.

Example: I entered my Sam Adams clone in a competition and they said it had little hop flavor, when I originally thought it had too much. It still got a 2nd place so I'm not complaining

MC

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Old 03-22-2013, 01:29 PM   #2
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Hop aroma and flavor will fade over time, and is most intense right out of the fermentor. This is especially true with dry hopped beers (love me a newly kegged IPA... Wow). Exposure to oxygen during kegging and/or bottling will lead to diminished hop aromas, so flushing the keg and bottles with CO2 will help if you are not already doing so. Perhaps you need more hops in the recipe? I've nearly doubled or tripled my dry hopping addition lately to get those lasting and intense aromas (still notice fading over time though, so fresh is better in terms of aroma).

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Old 03-22-2013, 01:29 PM   #3
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Hop flavor and aroma will "dull" over time so you should expect that your fresh hoppy beers will be "better" than when they're older. How long does it take you to kick a 5 gallon batch?

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Old 03-22-2013, 01:50 PM   #4
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We're talking over the course of 2-3 days. I filled a growler on Sunday and shared it that day, it was wonderful. Had a pint of the same beer on Tuesday, and it was already much lighter in hop aroma/flavor.

The keg DID sit for a while in the house (may be 3-4 weeks) before being put in the fridge, carbonated and then served.

I'm still debating whether this is stratification or not.

MC

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