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Old 03-15-2011, 03:58 AM   #1
bovineblitz
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Mar 2010
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I've had trouble having them turn out how I want them to. In my last one, I added 2oz at 15min, 2oz at 5min, and 2oz dryhop (all cascade) and by the time the bottles were ready the hop flavor had already diminished. I'm a little discouraged by that and am starting to think that I shouldn't go for so much hop flavor until I can keg, which unfortunately won't be for a couple years..

Does anyone else have this problem/have any advice?

 
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Old 03-15-2011, 04:08 AM   #2
d_striker
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What yeast are you using? I've found that wlp029 kolsch yeast leaves much more hop aroma and flavor than other yeasts I've used.

 
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Old 03-15-2011, 04:09 AM   #3
bovineblitz
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Quote:
Originally Posted by d_striker View Post
What yeast are you using? I've found that wlp029 kolsch yeast leaves much more hop aroma and flavor than other yeasts I've used.
Mainly s05, some s04

 
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Old 03-15-2011, 04:16 AM   #4
d_striker
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Quote:
Originally Posted by bovineblitz View Post
Mainly s05, some s04
The "other yeasts" I was referring to was wlp001 which I believe is the same strain as us 05. I'm no pro but have brewed the same all grain beers using 001 and 029, and hop flavor and aroma was noticeably more present with 029.

 
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Old 03-15-2011, 03:59 PM   #5
esarkipato
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Try 3 oz dry hop. To me this finally gets it up in the realm of a potent hop aroma. Then again, you are referring to flavor .... aren't flavoring hops supposed to be in the 20-40 minute range? Are you adding anything in this range?
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Old 03-15-2011, 04:39 PM   #6
dcp27
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Jan 2010
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I had that problem with a batch recently, but it was young (1 week bottle) so we'll see if more pops up later. It's also pretty malty and that can really sap the hops alot. Was it a pretty simple grain base?

 
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Old 03-15-2011, 04:47 PM   #7
ksbrain
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Two ounces should be enough. What temp and for how long did you dry hop? I've had great results with ten days at 68F. Then in two weeks after kegging, the hop aroma is still really strong. How long are you letting them bottle condition before trying them?

 
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Old 03-15-2011, 04:49 PM   #8
bovineblitz
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Quote:
Originally Posted by dcp27 View Post
I had that problem with a batch recently, but it was young (1 week bottle) so we'll see if more pops up later. It's also pretty malty and that can really sap the hops alot. Was it a pretty simple grain base?
Very simple... 2 row with a touch of vienna and a half pound of crystal 40.

I had success with a huge imperial IPA that had a 3.75oz dry hop and 3.5oz flameout addition. It seems to me that I shouldn't have to use THAT much in a standard IPA (~6.8 ABV), but maybe I'm wrong.

 
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Old 03-15-2011, 08:16 PM   #9
straylight77
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Jun 2010
, Ontario
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I have my first IPA fermenting right now and I also bottle condition, so I'm in the same boat as you bovineblitz. I'm also using US-05 and I plan on dryhopping with 1.5 oz.

My previous brew was a basic pale ale. I noticed that the hop flavour and bitterness was noticeably reduced when the yeast finally settled out (2-3 weeks after bottling). I'm thinking that the yeast is actually pulling out the hoppiness, not just fading with time (which it also did, just not as quickly). So perhaps dryhopping after a bit of cold crashing would help with this?

I'm still a complete noob (3 brews total) so point me in the right direction if I'm on the wrong track.

 
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Old 03-22-2011, 09:14 PM   #10
esarkipato
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Quote:
Originally Posted by bovineblitz View Post
Very simple... 2 row with a touch of vienna and a half pound of crystal 40.

I had success with a huge imperial IPA that had a 3.75oz dry hop and 3.5oz flameout addition. It seems to me that I shouldn't have to use THAT much in a standard IPA (~6.8 ABV), but maybe I'm wrong.
Well, I guess I'd stick with my recommendation to try 3 oz dry hop and see how you like it for a "normal" gravity. My red's rya PA was 1.068 I think and 3 oz was great. Can't hurt can it!?
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