does flavor dilute over time in fermenter?

[kgrave61]

So I started experimenting with flavors recently and decided to use some hazelnut syrup in one of my beers. It was a monin syrup which places like coffee shops use to flavor drinks...I used to work at one so I went to the shop and they gave me a bottle for free. Due to the high sugar content I racked the beer on the syrup in the primary and let it sit. After about a week I tasted it and the hazelnut was grossly overwhelming. It then sat in a secondary for about 3 weeks and we tasted it again and it was fantastic...great nutty aroma with a hazelnut after taste....not sure if we just lucked out but my question is pertaining to all flavors that have sugars in them i.e. real fruits or syrups, will fermentation eventually dilute the flavors so they are not so pronounced over time? just wondering so if we try this again we can use the same measurements or lessen them

 

[Revvy]

It's not dilluting, but flavors and even aromas break down over time, in fermenters and in the bottles. That's why an IPA will be more like a pale ale in a year, or that over oaked beer will mellow in a few months of bottle conditioning, or if you over spice.

 

[kgrave61]

It's not dilluting, but flavors and even aromas break down over time, in fermenters and in the bottles. That's why an IPA will be more like a pale ale in a year, or that over oaked beer will mellow in a few months of bottle conditioning, or if you over spice.

That's what I was figuring but better to have someone more experienced confirm my suspicions then just keep wondering. Thanks!

 

[unionrdr]

Hmmm,...an English pale ale with hazelnut. Sounds tasty to me...:cross:

 

[kgrave61]

Hmmm,...an English pale ale with hazelnut. Sounds tasty to me...:cross:

We actually used an Amber Ale for this and it has turned out quite lovely

 

[unionrdr]

My latest "version" if you will,smells buiscuty,herby,flora,spicy sweet malt kind of thing. Not sugary,but balanced nicely with the traditional hops I used. Some of this on the back of all that must be indeed lovely! Congrats!