akpingel
Well-Known Member
Hey everyone!
I recently brewed a black IPA with substantial dry hop of centennial hops. I used about 1 oz, for about 10 days at fermentation temps. I then kegged the beer and after carbonation the beer was unbelievable! Now, about 6 weeks later, the aroma is all gone and the black IPA tastes/smells morelike a standard porter. Still delicious, but missing the hops! Anyone know how to keep that hop aroma around for longer? I am always amazed when I crack open a Stone IPA and the aroma is so strong. How can I replicate this with my kegged beers??
Thanks and cheers!
Alex
I recently brewed a black IPA with substantial dry hop of centennial hops. I used about 1 oz, for about 10 days at fermentation temps. I then kegged the beer and after carbonation the beer was unbelievable! Now, about 6 weeks later, the aroma is all gone and the black IPA tastes/smells morelike a standard porter. Still delicious, but missing the hops! Anyone know how to keep that hop aroma around for longer? I am always amazed when I crack open a Stone IPA and the aroma is so strong. How can I replicate this with my kegged beers??
Thanks and cheers!
Alex