sicktght311
Well-Known Member
- Joined
- Oct 16, 2018
- Messages
- 684
- Reaction score
- 303
To all those who brew successful NEIPAs and keg them, what's your typical shelf life in your keg? How long do they stay bright and citrusy before degrading and taking on more of a malt forward flavor? Just curious to see what everyone else's experience is compared to mine assuming proper oxidation mitigation practices
I ferment in Chronical BMEs, and do not open them at all once fermentation has finished. I dryhop while active fermentation is taking place, and then cold crash under 2-3psi of positive pressure from co2. Once crashed, i force transfer with co2 to a fully purged keg. I use the method of filling the keg entirely with starsan, pushing the starsan out to another prepped clean keg so the keg is fully purged and filled with co2, then I burp the headspace a few times after transferring the beer into the keg just to get the last bit of o2 out. All of my transfer lines are purged with co2 as well before transfer, and i fill through the liquid out post, with a hose into a jar of starsan connected to the gas post during transfer to create an airlock.
I typically see my NEIPAs stay extremely yellow hazy colored with very bright citrus flavors for about 3-4 weeks in my keezer, and then start to see it clear a little taking on more of a golden color vs pale yellow and the hop flavor mutes a bit. I start to pick up more malty sweetness, and thats where it tends to stay until the keg is finished. No keg stays longer than about 2 months so i've never let it go any longer than that, but the last final pours at the 2 month period keep that malty sweetness.
I ferment in Chronical BMEs, and do not open them at all once fermentation has finished. I dryhop while active fermentation is taking place, and then cold crash under 2-3psi of positive pressure from co2. Once crashed, i force transfer with co2 to a fully purged keg. I use the method of filling the keg entirely with starsan, pushing the starsan out to another prepped clean keg so the keg is fully purged and filled with co2, then I burp the headspace a few times after transferring the beer into the keg just to get the last bit of o2 out. All of my transfer lines are purged with co2 as well before transfer, and i fill through the liquid out post, with a hose into a jar of starsan connected to the gas post during transfer to create an airlock.
I typically see my NEIPAs stay extremely yellow hazy colored with very bright citrus flavors for about 3-4 weeks in my keezer, and then start to see it clear a little taking on more of a golden color vs pale yellow and the hop flavor mutes a bit. I start to pick up more malty sweetness, and thats where it tends to stay until the keg is finished. No keg stays longer than about 2 months so i've never let it go any longer than that, but the last final pours at the 2 month period keep that malty sweetness.