slash22000
Stereotypical Lupulin Addict
- Joined
- 2/7/12
- Messages
- 887
- Reaction score
- 233
Seriously, feel like tearing my hair out, and judging by Google I'm not the only one.
I know for a fact it's possible to properly keg hoppy beers - professional breweries can do it, and pubs can serve it, so what is the missing link? I can go to a pub and get a hoppy IPA poured for me, so why do my IPA's taste like shit in less than a week?
My latest IPA had 46g of hops at flameout, and 68g of dry hops. Not a ridiculous amount, but a pretty good aroma plug right? Big hops too, Centennial, Amarillo, Simcoe and Chinook, big hitters.
First day of drinking it was ******* amazing. Mind blowing. Just about wept into my beer. Second day, third day, all great. I thought I finally had a method that actually worked, I could smell the hops before I even raised the glass to my mouth.
... Then 4 days after the first glass, the beer has gone to shit. Hop flavour is still strong-ish, but the aroma is kaput. I can hardly detect it even with my nose in the glass. :angry: I mean it's still a nice beer, as far as beers go, but you couldn't even tell it was the same beer as I was drinking on the first day.
It's like the hop aroma/flavour somehow sunk to the bottom of the keg and I was drinking the concentrated awesomeness at first, but now I'm left with this bland muddled beer, like sucking the flavour from an ice block and being left with colourful frozen water. I cannot for the life of me figure out what has happened. I haven't opened the keg or anything like that.
I've seen Google recommendations for things like keg hopping, Randalls, etc to maintain aroma but I shouldn't have to do that. If big breweries can ship hoppy kegs without all that jazz, there MUST be a way to do it. :wacko:
TL;DR Kegged IPA was amazing for 3 days, now it tastes like a bland watered down version of its former glorious self and smells like nothing! Why!?
I know for a fact it's possible to properly keg hoppy beers - professional breweries can do it, and pubs can serve it, so what is the missing link? I can go to a pub and get a hoppy IPA poured for me, so why do my IPA's taste like shit in less than a week?
My latest IPA had 46g of hops at flameout, and 68g of dry hops. Not a ridiculous amount, but a pretty good aroma plug right? Big hops too, Centennial, Amarillo, Simcoe and Chinook, big hitters.
- Fermented for ~4 weeks, no sign of infections
- Cold crashed / finings before dry hopping
- Dry hopped at 20ºC for 5 days
- Keg completely purged with CO2 (filled with Starsan, pushed the entire lot out through the taps)
- Siphoned into the CO2 filled keg, purged headspace a few times
- Force carbonated "set and forget" at 12 PSI to avoid venting any aroma
First day of drinking it was ******* amazing. Mind blowing. Just about wept into my beer. Second day, third day, all great. I thought I finally had a method that actually worked, I could smell the hops before I even raised the glass to my mouth.
... Then 4 days after the first glass, the beer has gone to shit. Hop flavour is still strong-ish, but the aroma is kaput. I can hardly detect it even with my nose in the glass. :angry: I mean it's still a nice beer, as far as beers go, but you couldn't even tell it was the same beer as I was drinking on the first day.
It's like the hop aroma/flavour somehow sunk to the bottom of the keg and I was drinking the concentrated awesomeness at first, but now I'm left with this bland muddled beer, like sucking the flavour from an ice block and being left with colourful frozen water. I cannot for the life of me figure out what has happened. I haven't opened the keg or anything like that.
I've seen Google recommendations for things like keg hopping, Randalls, etc to maintain aroma but I shouldn't have to do that. If big breweries can ship hoppy kegs without all that jazz, there MUST be a way to do it. :wacko:
TL;DR Kegged IPA was amazing for 3 days, now it tastes like a bland watered down version of its former glorious self and smells like nothing! Why!?