Jakeintoledo
Well-Known Member
I've got about 15 or so brews under my belt, and have done a couple hoppier versions, including a recent IPA.
One thing I've noticed is a stark difference between my hoppy beers and some of the commercial IPAs, is that my beers have a muted or flat hop presence. Not sure if they're grassy or not, but they definitely seem muted. I don't dry hop and I'm presuming this is why... Most aroma hop additions happen at five minutes before end of boil.
Just wanted to present this to get a bead on whether this is due to boiling off volatile aromatic compounds and I should consider a hop stand or dy hopping?
One thing I've noticed is a stark difference between my hoppy beers and some of the commercial IPAs, is that my beers have a muted or flat hop presence. Not sure if they're grassy or not, but they definitely seem muted. I don't dry hop and I'm presuming this is why... Most aroma hop additions happen at five minutes before end of boil.
Just wanted to present this to get a bead on whether this is due to boiling off volatile aromatic compounds and I should consider a hop stand or dy hopping?