Lost dry hop flavor after keg?

[BrewDoc1518]

As the title says, when I tasted the sample for my FG it was great and full of aroma, then I kegged and force carbed. Now that it's coming out of the tap I don't have that aroma anymore. What happened? How do I avoid this? When I force carbed I had it at 40 and shook it, then turned it down to 30 after 24 hours and let it set at 30 for 2 days then serving pressure. Ended up a little overcarbbed, but I had to try... Anyways here's the grain bill and hop schedule:

2-Row (8#)
Victory (1#)
Cara-Pils (.5#)

0.5 oz Simcoe @ 60
0.5 oz Simcoe @ 45
0.5 oz Cascade @ 25
0.5 oz Cascade @ 15
0.5 oz Cascade @ 5
1 oz Cascade at 7 days
1 oz Cascade at 10 days
Kegged at 14 days

Any ideas? Thanks!

 

[BrewDoc1518]

Sorry, just realized this ended up in the yeast and fermentation section. Mods please move.

 

[ricshayne]

I would get rid of the 45 and 25 minute additions and replace them with more additions in the last ten minutes, do a massive steep/whirlpool and reduce the dry hop times to 3 and 5 days. Also 4.5oz of hops in 5Gallons is not enough IMO. I'd look into using at least 2oz per gallon for a really hoppy beer

 

[m00ps]

I would get rid of the 45 and 25 minute additions and replace them with more additions in the last ten minutes, do a massive steep/whirlpool and reduce the dry hop times to 3 and 5 days. Also 4.5oz of hops in 5Gallons is not enough IMO. I'd look into using at least 2oz per gallon for a really hoppy beer

agreed. that hop schedule would get you a pretty muddled and uninteresting hop character IMO. Lots of late additions, and massive hopstands are what put my IPAs over the top. Dont waste a beautiful hop like simcoe at 45min, or any hop for that matter. All ym IPAs have at least 12oz of hops per 5gal. Im guessing the loss of aroma is a combo of oxidation and just the fleeting nature of hop character. The bitterness gets locked in, but the flavor and aroma fade. How careful were you with the keg transfer and purging?

 

[stpug]

Looks like a nice pale ale and I think 4.5oz for 5 gallons of pale ale should be enough to get you there.

-Move the 45, 25, 15 to later in the boil (hop stand)

That's it. Hope character is more prominent at higher temperatures and, conversely, more hidden at lower temps. If your FG sample was room temp then maybe it was presenting itself a bit better at that moment than after it was well chilled in your kegerator. If you really want more hop aroma then using a more prominent hop for dry hopping will help (centennial, amarillo, citra, galaxy, mosaic, columbus, etc). Cascade is a nice, subtle, well-rounded hop but it's not very in-your-face in terms of aroma.

 

[BrewDoc1518]

Thanks for all the suggestions! I will be trying this with my next IPA this week.

 

[gstolas]

I've had great results chilling the wort to 150 and doing a 45 hopstand with a few oz in an IPA. Also dryhopped with the same. The 0 minute additions might lose more than the 150 hopstand additions if that's all you would rely on.

 

[gstolas]

Don't be afraid to dry hop liberally from the get-go......from what I hear 5-7 days is all you really need