I enjoy dry-hopped American IPAs. And I bottle. When I open my first few bottles (anywhere from 3 to 5 weeks after bottling), I am met with glorious floral, piney aroma. Love it. I give a way a few bottles, but I don't have scores of friends so it takes me a while to go thru the 47 or 48 bottles that my 5 gallon batches yield. Inevitably, with time, the hop aroma fades somewhat. What I'm left with isn't bad or off-putting, it's just not as glorious.
So my question to the forum is: how long after bottling (or kegging, assuming no dry hopping in the keg) do you feel that the hop aroma fades to a noticeable point?
And, follow-up question, do you feel that the answer to the first question varies based on the yeast? It may be my imagination, but I feel like the fade is quicker if I'm using a malty English yeast like WLP002 or 005 or 007 than if I use good ol' WLP001.
Thanks.
So my question to the forum is: how long after bottling (or kegging, assuming no dry hopping in the keg) do you feel that the hop aroma fades to a noticeable point?
And, follow-up question, do you feel that the answer to the first question varies based on the yeast? It may be my imagination, but I feel like the fade is quicker if I'm using a malty English yeast like WLP002 or 005 or 007 than if I use good ol' WLP001.
Thanks.
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