Hi guys,
Recently I have done 2 brews, one was an Ipa with 100gms of fuggles. the other was an amber ale with 75gms of hallertau hops.
i kegged both brew, they both had reasonably late hop additons as I more wanted the flavour and aroma, with a little bitterness to add to what already existed in the kits.
Now both brews were full of hop flavour and aroma after sampling for a couple of weeks, but after some time had passed in the keg, they seemed to change, they had less hop flavour and aroma and a touch more bitterness.
what is happening? Is the co2 scrubbing out some of the flavour/aroma?
Im still drinking the amber ale, is it too late to dry hop the keg to get some addition hop goodness?
Recently I have done 2 brews, one was an Ipa with 100gms of fuggles. the other was an amber ale with 75gms of hallertau hops.
i kegged both brew, they both had reasonably late hop additons as I more wanted the flavour and aroma, with a little bitterness to add to what already existed in the kits.
Now both brews were full of hop flavour and aroma after sampling for a couple of weeks, but after some time had passed in the keg, they seemed to change, they had less hop flavour and aroma and a touch more bitterness.
what is happening? Is the co2 scrubbing out some of the flavour/aroma?
Im still drinking the amber ale, is it too late to dry hop the keg to get some addition hop goodness?