Brewed an Amarillo IPA recently. Two week primary, two week secondary, dry hopped for last 10 days in secondary.
It was a five gallon batch and I used a total of 6oz of Amarillo, 2oz each for 10 min, 1 min and dry hop, plus NB for bittering. Bottled after secondary, and tasted after 10 days....amazing hop aroma. Two weeks later, the aroma is really reduced.
I've had this problem before. How do the commercials keep that aroma for longer than 2 weeks? Does kegging help preserve the aroma? How does storage temp effect it?
No guesses please...I can do that! Who has found a way to reduce the loss of hop aroma?
Thanks
It was a five gallon batch and I used a total of 6oz of Amarillo, 2oz each for 10 min, 1 min and dry hop, plus NB for bittering. Bottled after secondary, and tasted after 10 days....amazing hop aroma. Two weeks later, the aroma is really reduced.
I've had this problem before. How do the commercials keep that aroma for longer than 2 weeks? Does kegging help preserve the aroma? How does storage temp effect it?
No guesses please...I can do that! Who has found a way to reduce the loss of hop aroma?
Thanks