Dave70
Le roi est mort..
- Joined
- 29/9/08
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One of the nicest beers I've made was a simple pilsner / saaz SMASH, but found it seemed to loose its delightful hoppy edge after a few weeks - to a certain extent I suppose thats to be expected.
This one was kegged by the way and about 30 IBU with plain old 60 - 20 - 15 and flame out additions. No dry hopping.
Is there a better method to prolong the flavor or has it more to do with the hop schedule? It generally takes me around a month to get through a keg if I'm the only one succling at the teat, so maby bottling and cold storage would be the way to go?
Huh?
This one was kegged by the way and about 30 IBU with plain old 60 - 20 - 15 and flame out additions. No dry hopping.
Is there a better method to prolong the flavor or has it more to do with the hop schedule? It generally takes me around a month to get through a keg if I'm the only one succling at the teat, so maby bottling and cold storage would be the way to go?
Huh?