Hop burn...not bitter... but burn

[MotoGP1000]

hey brew-chachos,

Question... anyone experience a hop burn out of their iPas? Not bitter like you would think from early hop addition, but more like... acidic or burn when you’re putting down your Ipa that hits the back of you’re throat.

I’m assuming it’s the result of immense dry hopping that occurs in a lot of neipa.

For my last ipa, I cold crashed it which I think helped. Seemed less... acidic but still has some lingering around. My cold crash was about 36hours. The neipa I did before that one there was no cold crash done and the brew was fairly acidic/hop burny.

So thoughts? Should I cold crash longer to get rid of that acidic type annoyance for my dry hopped brews? Is this what’s been causing this odd characteristic?

Just a note: I bottle. So I don’t have the pleasure of kegging yet if that nakedness any difference

 

[hezagenius]

Hop burn should fade over the course of a few weeks. I get it in all my NEIPA beers right after kegging. I've never bottled one so I can't say if it fades the same way in a bottle as it does in a keg. If you are bottling, cold crashing for a few days is a must I would think. You want to drop as much stuff out of suspension as possible to keep it from getting into the bottle.

 

[MotoGP1000]

Hop burn should fade over the course of a few weeks. I get it in all my NEIPA beers right after kegging. I've never bottled one so I can't say if it fades the same way in a bottle as it does in a keg. If you are bottling, cold crashing for a few days is a must I would think. You want to drop as much stuff out of suspension as possible to keep it from getting into the bottle.

I’ve read kegging is Much different beast the bottling with this style. I cold crashed but maybe not long enough. There’s so much hops in these styles it’s insane.

It seems though kegging is almost a must with neipa. I’m getting decent results with bottle but I know it could be better

 

[bleme]

I cold crashed my last NEIPA for 48 hours before kegging and still got that burn for about 2 weeks. Kegging has an advantage for the style because it is easier to limit oxygen but a keg is just a big bottle.

If you cold crash for 2 days, carb for 3 weeks, refrigerate for 1 week, and pour carefully, the burn should be significantly diminished.

 

[Hopsimus]

I noticed that burn in a sample I tasted during bottling day in the last neipa I did.
In my case the burn had gone away by the time the beer was ready to drink (2 weeks in the bottle).

 

[MotoGP1000]

I noticed that burn in a sample I tasted during bottling day in the last neipa I did.
In my case the burn had gone away by the time the beer was ready to drink (2 weeks in the bottle).

Kind of the issue with these is the volitility of the beer, right? The more time conditioning the less return on hops as they die off. Seems keg is the best way to go for best results

 

[Hopsimus]

Kind of the issue with these is the volitility of the beer, right? The more time conditioning the less return on hops as they die off. Seems keg is the best way to go for best results

Yeah, I believe that is true. I don't have room for a keg at the moment though, but still wanted to try brewing an neipa, so bottling was the only way to go atm.

I used oxygen absorbing caps on the bottles, and the beer seemed pretty good for about 3 weeks (so 5 weeks total in the bottle).
Definitely started to notice some oxidation and loss of hop aroma after only 2 weeks though (week 4 in bottle).
So, I had to drink it pretty fast
I also only did a 3 gallon batch. I don't think I could have made it through a full 5 gallons fast enough and still be happy with the quality.

Cheers!

 

[MotoGP1000]

Yeah, I believe that is true. I don't have room for a keg at the moment though, but still wanted to try brewing an neipa, so bottling was the only way to go atm.

I used oxygen absorbing caps on the bottles, and the beer seemed pretty good for about 3 weeks (so 5 weeks total in the bottle).
Definitely started to notice some oxidation and loss of hop aroma after only 2 weeks though (week 4 in bottle).
So, I had to drink it pretty fast
I also only did a 3 gallon batch. I don't think I could have made it through a full 5 gallons fast enough and still be happy with the quality.

Cheers!

Same here. A couple weeks it still retained color but aroma/flavor was def mellowing out big time. I gotta find another style that makes me equally as happy

 

[MotoGP1000]

I wanted to post an update for anyone reading this thread.

4weeks out on this neipa. It spent a total of 5days fermenting with 3 of those being dry hopped. 2 days were in afridge around 38 degrees for cold crash. So 7 days before bottling.

Cold crashing definitely helped get the sediment out and settle with loss to haze. It’s Hazy af. Awesome fruit on aroma and taste. Still a little hop burn but much less than my first try w/out cold crash.

Cold crash helped me here a lot. I’m going to brew this again with a different set of hops. And this time.... keg!!

 

[MotoGP1000]

I wanted to post an update for anyone reading this thread.

4weeks out on this neipa. It spent a total of 5days fermenting with 3 of those being dry hopped. 2 days were in afridge around 38 degrees for cold crash. So 7 days before bottling.

Cold crashing definitely helped get the sediment out and settle with loss to haze. It’s Hazy af. Awesome fruit on aroma and taste. Still a little hop burn but much less than my first try w/out cold crash.

Cold crash helped me here a lot. I’m going to brew this again with a different set of hops. And this time.... keg!!

Also the beer is still tasty. No issues with oxidation although the dry hopping is mellowing just a bit. Overall I’m happy

 

[Queequeg]

The only time I have had it is when adding hops loose to the fermenter. If you bag them, you don't get it. It just fine pellet particles grazing your throat.

 

[MotoGP1000]

The only time I have had it is when adding hops loose to the fermenter. If you bag them, you don't get it. It just fine pellet particles grazing your throat.

I dry hop so that would make sense. Im doing a longer cold crash next time to hopefully get all of it out before racking to a keg for the first time. I wonder how the breweries are doing it since many of the ipa/iipa are massively dry hopped