nasty_rabbit
Well-Known Member
I need to have 25 gallons on tap for our typical Christmas gathering and with time constraints I am starting to fill the line now. I was pleased with my last APA so I wanted to recreate that and picked up the ingredients. Got a starter going with a WLP090 and was going to brew tomorrow THEN I thought about the hop flavor and aroma fading over the four months of lag time from brew to glass.
So here are my questions:
1 Will I lose the flavors by allowing this to sit that long in a chilled carbed keg after fermentation is complete?
2 Will the flavors last longer if I transfer to the keg (purge with CO2) and use this as a secondary until it is time to chill and carb?
3 If number 2 is a better option, would dry hopping be a good idea to boost the IBUs?
4 If dry hopping, should that happen at the time of transfer or wait until two weeks before carbing?
5 - Should I package up these ingredients, put them away for a later brew day, go back to the LHBS and do a Blonde?
As stated above I am planning to brew tomorrow and the LHBS is closed on Sunday so if number 5 is the option of choice then I have to get there by 10:00 PM EST.
So here are my questions:
1 Will I lose the flavors by allowing this to sit that long in a chilled carbed keg after fermentation is complete?
2 Will the flavors last longer if I transfer to the keg (purge with CO2) and use this as a secondary until it is time to chill and carb?
3 If number 2 is a better option, would dry hopping be a good idea to boost the IBUs?
4 If dry hopping, should that happen at the time of transfer or wait until two weeks before carbing?
5 - Should I package up these ingredients, put them away for a later brew day, go back to the LHBS and do a Blonde?
As stated above I am planning to brew tomorrow and the LHBS is closed on Sunday so if number 5 is the option of choice then I have to get there by 10:00 PM EST.