erockomania
Well-Known Member
Wow, am I sick of wasting money on old IPAs with no hop aroma and old malty taste. There should be a rule!!!
Depends on which type of hoppiness you are referring to. The bitters will pretty much always be there, but the aroma and flavor, created by late additions, and especially dry-hopping are at their peek after 2-3 weeks after dry-hopping. From there, its into the bottle for conditioning 2-3 weeks, and after that, into the fridge for storage...Question for the more experienced brewers: how long can your IPAs sit in the bucket before the hoppiness starts to fade?
It helps to keep them refrigerated after they are conditioned...
Yeah, I had a DFH 90 minute the other day. Didn't even taste close to what it should
and by conditioning you mean, 5 days in the fermenter, 7 days dry hop, 3 days crash cool, transfer to keg and start drinking?
I get natural carbonation from the fermenting in a keg with a spunding valve so I have a nice and fresh 14-17day old IPA
homebrewing great IPAs will spoil you.
I have an IPA on tap right now that was amazing for the first two weeks. I can already taste a difference after 3 weeks... Nothing quite like brewery FRESH IPA
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