Gustatorian
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- Apr 1, 2015
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I know I'd lose some of the hop aroma from CO2 scrubbing/cold-crashing, but the difference is uncanny...even when I dry-hop in the keg after I've dry-hopped in the fermentor...weak aroma.
Let me back up.
My latest IPA had 2 ounces Simcoe added with 20 minutes left in the boil (approx 52 IBUs per Beersmith) and then I whirlpooled 5 ounces galaxy in a mesh bag for 90 minutes (BK lid on) after cooling to 140ºF. I then cooled to 67ºF and fermented at that temp. On day 3, fermentation had slowed but krausen was still prevelant, I dry-hopped 5 more ounces of Galaxy into the fermentor. When I checked gravities at the end of fermentation the aroma was GORGEOUS. Big citrus and stone fruits! I then kegged with 5 MORE OUNCES of galaxy and carbed at 30psi for a week before putting it into my kegerator. A week later, when it was fully carbed, I poured the first few glasses and the aroma was barely noticeable! Flavor is still very solid, but aroma is lacking. Any suggestions on what happened? I know my water profile is spot on (I treat Ozarka water with Gypsum, CaCl2, and Epsom to get a pH of approx 5.4 at RT and adequate Chloride/Sulfate ratio -both around 150ppm - usually around 1.0-1.1. I confirm all of this with EZ Water Calculator and Bru'N water)
Do you think there would be any benefit of dry-hopping in the keg for a week WITHOUT putting any CO2 on the beer? Am I scrubbing those oils out with the carbonation? Is there any danger with that? Any recommendations to salvage hop aroma is gladly welcomed! TIA!
Let me back up.
My latest IPA had 2 ounces Simcoe added with 20 minutes left in the boil (approx 52 IBUs per Beersmith) and then I whirlpooled 5 ounces galaxy in a mesh bag for 90 minutes (BK lid on) after cooling to 140ºF. I then cooled to 67ºF and fermented at that temp. On day 3, fermentation had slowed but krausen was still prevelant, I dry-hopped 5 more ounces of Galaxy into the fermentor. When I checked gravities at the end of fermentation the aroma was GORGEOUS. Big citrus and stone fruits! I then kegged with 5 MORE OUNCES of galaxy and carbed at 30psi for a week before putting it into my kegerator. A week later, when it was fully carbed, I poured the first few glasses and the aroma was barely noticeable! Flavor is still very solid, but aroma is lacking. Any suggestions on what happened? I know my water profile is spot on (I treat Ozarka water with Gypsum, CaCl2, and Epsom to get a pH of approx 5.4 at RT and adequate Chloride/Sulfate ratio -both around 150ppm - usually around 1.0-1.1. I confirm all of this with EZ Water Calculator and Bru'N water)
Do you think there would be any benefit of dry-hopping in the keg for a week WITHOUT putting any CO2 on the beer? Am I scrubbing those oils out with the carbonation? Is there any danger with that? Any recommendations to salvage hop aroma is gladly welcomed! TIA!