Hey Everyone,
I'm wondering what your experience is with dry hopping. I can't seem to get the aroma I want in my brews. Has anyone noticed a difference in kegged versus bottle conditioned beers?
I recently made my first AG beer, a nice IPA, but it's missing the fresh hop aroma, which I think is key to an IPA. I don't keg, because I can't afford it, so I've been bottling, and this one I put in a pig. Either way, they're getting priming sugar and carbonating on their own.
I've heard that the hop oils produce the aroma and most oils get lost during primary fermentation, which is why dry hopping is so effective, because it occurs after primary. Is the priming/restarting of fermentation causing this lack of good hop aroma? Anyone had similar experiences? It's killing me because this beer is fantastic tasting, but if it had the aroma it would be perfect. Thanks!
I'm wondering what your experience is with dry hopping. I can't seem to get the aroma I want in my brews. Has anyone noticed a difference in kegged versus bottle conditioned beers?
I recently made my first AG beer, a nice IPA, but it's missing the fresh hop aroma, which I think is key to an IPA. I don't keg, because I can't afford it, so I've been bottling, and this one I put in a pig. Either way, they're getting priming sugar and carbonating on their own.
I've heard that the hop oils produce the aroma and most oils get lost during primary fermentation, which is why dry hopping is so effective, because it occurs after primary. Is the priming/restarting of fermentation causing this lack of good hop aroma? Anyone had similar experiences? It's killing me because this beer is fantastic tasting, but if it had the aroma it would be perfect. Thanks!