Dry Hop & aging

From what I have read, it seems that the effect of dry hopping deteriorates over a short time, so If I planned to age a beer over several months, is there any point in dry hopping at all? Would the effect be totally lost?

 

If you did a large flameout/whirlpool addition as well as a large dry hop, it will still be prevalent..it just won't be as pungent as it would have been when it was fresh.

Why are you aging a dry hopped beer anyways?

 

I was thinking about Imperial IPAs, are they not best after they have been aged? Are they normally dry hopped?

 

IIPAs are normally dry-hopped, typically with 4-6 oz of hops. And IIPAs are typically better fresher. And I have noticed a significant deterioration of hops around 2-3 months after dry-hop

 

I dryhopped my IPA 5 gallons six months ago. First four-five months it was way too hoppy, i put 100 grams in there if i remember correctly. Now the hops have faded by maybe 25% and i enjoy the beer more than ever.

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There is no point in aging an IPA, regardless of it being American or English style. Well, unless you want to oak age it, or turn it into a barley wine. With an Imperial IPA, it may take longer to carbonate(if you bottle), but after 3-4 weeks in the bottle, you should drink them in a timely manner to enjoy them as intended!

 

Dryhop after whatever beer you are aging has been aged. Then package and enjoy.

Additionally, I'm with the others here: Don't age an IPA/IIPA please.

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They are normally dry hopped (hops are pretty much added at every point In the brew day) and as every else has said...drink them fresh!

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