Long-term keg storage of IPAs

Hi all,

I would like to be able to store IPAs for a while (2 months or so) before drinking them. I have read that the hop aroma will fade over time (esp if O2 is not purged). I was thinking that I could pressure-transfer from the FV into a Star-san-filled keg (I use Sankey sixtels) and put into a refrigerator for storage. Then, when I am close to being ready to drink it, I could add the dry-hops (either keeping it cold or letting it warm up) to provide the aroma. Does anyone see any issues with this?

 

It seems simpler to plan your brew closer to when you are going to be ready to drink it. Even if you dry hop close to when you end up drinking (a month or two after the beer was kegged) it still won't be the same as a fresh IPA. If you don't mind me asking, why are you brewing IPAs with the plan to let them sit for 2 months?

 

Definitely not ideal. Dry hopping into carbonated beer can be a big challenge. But your plan is as good as it gets for old IPA. I think it has about a 5-6 week shelf life before it starts getting old.

 

fwiw, when I keg-hop I always start with a fully-carbed/cold-conditioned keg, and use whole cones in a Star San-soaked muslin bag with something from the silverware drawer to sink it to the bottom. Never had any drama adding the hop bag.

And I'll leave the hops there 'til the keg kicks - with the keg held at dispensing temperature, even if it took a month to kick there's never been any grassy/veggie notes creeping in - though the strains I use may have something to do with that (typically robust C hops, Amarillo, etc)...

Cheers!

 

I know it is not ideal, and I may not do it, but was just trying to find out some options. I only have 4 taps, and I'm not very good at estimating how long each keg will last. So I was thinking if I could have some kegs ready (or almost ready) to go, it would be good. Essentially all the cold-crashing would be finished, then just need to dry-hop. I probably wouldn't carb it during storage, just keep it cold.

 

good to know. Thanks.

 

In my opinion, pouring a hop tea in a keg to "refresh" the hop aroma and taste is better than dry hopping again in a carbonated keg. When my IPA's hop freshness begins to fade, I sometimes make a hop tea by putting hop pellets in a French press with water around 120 - 150 degrees. I let it sit for an hour, then press and pour it into the keg. Purge the keg with co2 and let it sit for a day or two to settle out any fine particles from the hop pellets. It works great.

 

Interesting! I may give this a try! What volume of water do you use?