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Old 11-15-2012, 04:44 AM   #1
mdawson9
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Jan 2012
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Just read AHA's Q and A with Mitch Steele of Stone. When answering one question he says that force carbing can undermine the aroma from dry hopping. Thoughts or validations? I'm about to drop hop an IPA and kegging and force carb to get it drinkable on turkey day but now I'm second guessing that! Help!


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Old 11-16-2012, 02:51 AM   #2
BassBeer
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Aug 2012
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I had the same question after reading the Q&A: http://www.homebrewtalk.com/f13/ask-...steele-367911/

hope this helps



 
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Old 11-16-2012, 02:53 AM   #3
snowtires
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Im drinking an ipa right now that was full of hop aromas when i first kegged it, now im about half way through, and its not nearly as hoppy flavorful or aroma as it was the first quarter keg. I dont even like it anymore. I have no idea why, maybe all the hoppyness sunk to the bottom?
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Old 11-16-2012, 04:32 AM   #4
mdawson9
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Jan 2012
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Quote:
Originally Posted by snowtires
Im drinking an ipa right now that was full of hop aromas when i first kegged it, now im about half way through, and its not nearly as hoppy flavorful or aroma as it was the first quarter keg. I dont even like it anymore. I have no idea why, maybe all the hoppyness sunk to the bottom?
How long between having the aroma and losing it?
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RIP: British Pale Ale, Hefeweizen, Cream Ale, DIPA, American Brown Ale, Single Hop Nelson Sauvin IPA, NB Winter Warmer, Chimay Blue Clone, Magic Hat #9 clone, Single Hop Cascade IPA, Vanilla Bourbon Porter, SMaSH Cenntenial IPA, German Pils,
Bottled: Beligan Trippel, Imperial IPA
Kegged: American Amber
Fermenting: Belgian Witbier
Lagering:
On Deck: Citra IPA

 
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Old 11-16-2012, 05:00 AM   #5
snowtires
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Sep 2012
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About 1 day. Its either that or i bought a 6 pack of red racer ipa and it maybe ruined my senses?


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Primary 2 Citra blonde
Secondary: Do people still use secondaries?
Drinking: Beer from the store :(

 
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