kmckiou
Well-Known Member
I was not sure if this was the right forum to discuss this, so I will be happy to move the thread if I am in the wrong place.
I have noticed lately that my hoppy brews have been losing a great deal of hop "definition" from the time primary fermentation is complete until I tap the keg.
The last brew I tapped (5K Brewing Chincade IPA) lost a great deal of the very clearly defined hop flavors and aromas that were present at 1 week in the fermentor until I tapped the keg at 7 weeks.
Don't get me wrong, the finished beer is excellent, but the distinct and well defined flavors and aromas are muddied. For example, after 1 week in the fermentor, the taste of orange was very distinct. It was like you had just bitten a slice of orange. At 7 weeks, orange is a pale background note behind the grapefruit - which is also not all that sharply defined.
What causes the hop flavors and aromas to fade and muddy like this? Is it oxidation? Should I be blanketing my beer with CO2 while aging? Or is it just the normal degradation of hop oils and acids over time? In any case, I think I will tap the next keg at 5 weeks instead of 7 and see if I notice a difference.
Thanks for any insight.
I have noticed lately that my hoppy brews have been losing a great deal of hop "definition" from the time primary fermentation is complete until I tap the keg.
The last brew I tapped (5K Brewing Chincade IPA) lost a great deal of the very clearly defined hop flavors and aromas that were present at 1 week in the fermentor until I tapped the keg at 7 weeks.
Don't get me wrong, the finished beer is excellent, but the distinct and well defined flavors and aromas are muddied. For example, after 1 week in the fermentor, the taste of orange was very distinct. It was like you had just bitten a slice of orange. At 7 weeks, orange is a pale background note behind the grapefruit - which is also not all that sharply defined.
What causes the hop flavors and aromas to fade and muddy like this? Is it oxidation? Should I be blanketing my beer with CO2 while aging? Or is it just the normal degradation of hop oils and acids over time? In any case, I think I will tap the next keg at 5 weeks instead of 7 and see if I notice a difference.
Thanks for any insight.