What is temporarily muting hop aroma/flavor?

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raymarkson

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On my last couple of highly hopped beers I have had the experience of losing hop aroma/ flavor when they are first kegged. I immediately think that I have had some sort of oxygen ingress somewhere in my process and attribute the lack of aroma/flavor to that and I assume that the batch is ruined. Then, after these beers condition in the keg for a couple of weeks, the hop aroma and flavor comes back. This seems strange to me and I am wondering what could be causing it. I read so often on these threads that people recommend drinking highly hopped IPA's fresh or going grain to glass in 7 days or something, but my recent experience seems to indicate that conditioning my highly hopped beers for a couple of weeks is helpful.

Anyway, is there something that I may be missing that could be temporarily covering the hop aroma and flavor? Have any others had this experience? Any suggestions would be much appreciated. Thanks!
 
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If you are avoiding oxygen post fermentation then you should be good at about week 2 in the keg. If you force carb and say 2 to 3 days later you are drinking it then yeah I would say it needs more time. My ipa's typically peak around week 2 in the keg on co2.
 

Dgallo

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When you transfer to the keg you kick a lot of trub, yeast, polyphenols Into suspension. Then after two weeks it settles back out and allows the beer to shine
 
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