does biotransformation only happen during active vigorous fermentation?

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fluketamer

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i swear my citra pale ale is getting more and more dank. even tho it sits at 36 degrees in the keg. is that just the onset of oxidation? i guess its possible the aroma is fading slighly and the dank flavor is coming out more but its only a few weeks old and i was pretty careful with o2.

i thought hop flavor only changes during the warmer part of fermentation not after cold crashing.
 
Hop characteristics evolve throughout the beers life. Mostly it fades. Oxidation results in beer turning darker and tasting like wet cardboard.
 
New brewers need to know the "cardboard and sherry" thing is near the end of the process because otherwise they go about thinking there's nothing amiss even as their brews deteriorate...

Cheers!
 
New brewers need to know the "cardboard and sherry" thing is near the end of the process because otherwise they go about thinking there's nothing amiss even as their brews deteriorate...

Cheers!


so maybe its just the aroma fading /deteriorating and it allows more of the dank to come through.

Hop characteristics evolve throughout the beers life. Mostly it fades. Oxidation results in beer turning darker and tasting like wet cardboard.
or maybe its just evolving.
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i am super proud of this beer this was a bottle that i brought to my BIL house so it got a little shook up and the carbonation/ head retention wasnt as good as a pour from the tap.


its prolly one of my top 5 beers i have made,

it is not what i would consider oxidized from this color.
 
Looks good to me. Describe "dank". I'm trying to imagine that as a hop flavor and all I'm getting is skunkweed bong water..
 
yeah i had a problem with that description also when i was purchasing hop terpenes. one of the descriptions of galaxy was dank.

they described it as canabis like ( i guess skunky)

i kind of think its more of a catty (in a good way) flavor.

ididnt think i would like dank in beer but i think i understand now what they mean and i like it. its sort of earthy and umami not musty , a little tiny bit sweet like ammonia. i could see how it could get overpowering tho.

some descriptors of dank on the interweb:


Dank is like planty or green tasting if that makes sense.
Think of good marijuana.

I think of dankness as resinous, earthy, piney, weed-like, etc

and my favorite:

Dank = dungeon filled with fresh picked CTZ (Columbus/Tomahawk/Zeus) hops @ 100% humidity during zombie apocalypse..
 
ididnt think i would like dank in beer but i think i understand now what they mean and i like it. its sort of earthy and umami not musty , a little tiny bit sweet like ammonia. i could see how it could get overpowering tho.
Man. I've obviously only experienced the wrong kind of ammonia.

But, yeah. Dank seems like a weed description. I have had weedy beer before and I'd have to say it wasn't bad. Terrapin Jazz Cabbage comes to mind. I think that may be a result of more than just hops tho.
 

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