cheesebach
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- Jun 27, 2014
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I doubt it... at least not in my case. None of my beers are carbed before dry hopping, and they all have the burn for around the first two weeks in the keg. I believe it's just from a high concentration of very fine, almost invisible hop particles that are very present in the beginning pours of the keg. When things settle out in the keg they end up at the bottom, and that is exactly where most kegs pull the beer from.
It could certainly be from microscopic hop particles, but there is some mechanism that is keeping them in suspension long-term in some of these beers for whatever reason. The batch that had it for me was a split batch between 1318 vs. Conan - the 1318 batch had it and the Conan didn't. In the 1318 batch, the hop burn persisted for 6 weeks in the keg until it kicked. Didn't matter if it was the first pour of the day or the third. Neither beer was carbonated at the time the dry hops were added, but both were carbonated within a few days of when the dry hop was done through natural carbonation with a spunding valve.