I find that hop aroma and flavor tend to dissipate quickly at room temperatures (70 F). After a few weeks, the light tangerine aroma from my pale ale dulls. This poses a problem for bottle-conditioning it seems. We have to let the beer sit for several weeks at room temps in order to develop carbonation, but during that time the beer is also aging. Has anyone else noticed this or found some way to combat it. If I can't find a way around it, I might just start kegging.
Natural carbing time hurts delicate flavors?
- Thread starter mew
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Chester
Well-Known Member
you could always hop in the glass!
Yep, that's hard to get around. I have had some moderately hopped IPA's that went into the keg just wonderful, but 4 weeks later towards the end of the keg some of that hop magic just fades away. So it happens in the keg as well.
The one thing you can do in a keg is do another dry hop. You can get 2-3 oz spice infusion balls and fill them with hops and drop them in the keg half way through the keg. You just shut off the gas, pop the top, drop the ball in, reseal and reflush the oxygen with co2. This helps keep the hop aroma and flavor fresh.
The one thing you can do in a keg is do another dry hop. You can get 2-3 oz spice infusion balls and fill them with hops and drop them in the keg half way through the keg. You just shut off the gas, pop the top, drop the ball in, reseal and reflush the oxygen with co2. This helps keep the hop aroma and flavor fresh.
I was hoping that colder temps would prevent that quick aging process. I've heard Jamil say that bottle-conditioning works at 50 F, it just takes a long time. Hmmm.
