Ben Hummel
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- Sep 6, 2018
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I've been brewing for several years, but new to HBT. I did a quick search for this topic, but did not find much so thought I would toss it out to the collective wisdom of the group.
I have made many IPAs and DIPAs over the years. My older recipes mostly used the classic C-hops. During the last 2-3 years I have been trying some of the "new age" hops. I know IPAs are best enjoyed fresh and hop flavor (and IBUs) decline with time. I am used to this with all my hoppy beers. However, I have noticed that some of the newer hop varieties have a much shorter flavor/aroma life time in the finished beer. They have a wonderful, often strong, hop flavor and aroma when very fresh. Then they fall off a flavor/aroma cliff after about 1 month in the finished beer, resulting in a much reduced flavor/aroma, then slowly decline in flavor/aroma after that. Based on my admittedly limited experience, I seem to be observing this with Citra, El Dorado, Apollo, and to a lesser extent with Amarillo.
Have others noticed this? If so, what varieties seem to be exhibiting this character?
Does anyone have suggestions for minimizing this "flavor cliff" (other than drink it fresh)?
For the record, I brew all grain and the flavor/aroma hops are mostly being added in relatively large quantities at whirlpool (10-15 min stand) and dry hop (68F). Base grain is vast majority of grain bill and is standard american 2-row varieties. Finished beer is kegged, refrigerated and force carbonated. I try hard to minimize any oxygen pickup on transfers.
I have made many IPAs and DIPAs over the years. My older recipes mostly used the classic C-hops. During the last 2-3 years I have been trying some of the "new age" hops. I know IPAs are best enjoyed fresh and hop flavor (and IBUs) decline with time. I am used to this with all my hoppy beers. However, I have noticed that some of the newer hop varieties have a much shorter flavor/aroma life time in the finished beer. They have a wonderful, often strong, hop flavor and aroma when very fresh. Then they fall off a flavor/aroma cliff after about 1 month in the finished beer, resulting in a much reduced flavor/aroma, then slowly decline in flavor/aroma after that. Based on my admittedly limited experience, I seem to be observing this with Citra, El Dorado, Apollo, and to a lesser extent with Amarillo.
Have others noticed this? If so, what varieties seem to be exhibiting this character?
Does anyone have suggestions for minimizing this "flavor cliff" (other than drink it fresh)?
For the record, I brew all grain and the flavor/aroma hops are mostly being added in relatively large quantities at whirlpool (10-15 min stand) and dry hop (68F). Base grain is vast majority of grain bill and is standard american 2-row varieties. Finished beer is kegged, refrigerated and force carbonated. I try hard to minimize any oxygen pickup on transfers.
