Dry Hop Experiment (longer shelf life)

[arnobg]

So on my last few IPA's I have noticed by the time I get to the last 12 bottles or so the hop aroma has almost completely faded. I started thinking that since I am now kegging maybe I can do something to fix this.

If I were to keg dry hop my IPA's instead of in the fermentation vessel, first splitting them into two separate 2.5 gallon kegs instead of the normal 5 gallon kegs and only dry hopping one of the kegs until that keg is almost empty, then dry hopping the other keg, would this result in a product almost just as good as the first keg once I get to the second keg? I understand that late whirlpool additions add to the flavor and aroma and that may fade a little, but I am looking to enhance the aroma mostly which is completely gone by the time I get to the last pints.

 

[hobomoto]

I've thought of doing that and can't see why it wouldn't work.

I've also read you can keep your normal process, dry hop in primary, keg in a 5 gal keg, etc.. then as the hoppiness starts to fade, add a dose in the keg to bring it back up.

 

[pvpeacock]

I've successfully re-hopped kegged beer by adding hop tea. Put 160 degree water in a French press, add hops and let it steep for an hour. Then press and pour into the keg. Voila, new hop aroma and flavor.