hop flavour longevity

[chuffer]

I'm finding that my bottled beers give optimum flavour 3weeks after fermentation (say 1 week into cold conditioning) after that they tend to diminish disappointingly....anyone else have this trouble?

 

[IainM]

Yup. I just drink 'em young, even though SWMBO doesn't appreciate the logic.

 

[ElvisIsBeer]

ahem

I've yet to encounter the problem.

:whistle:

 

[Slid]

I'm finding that my bottled beers give optimum flavour 3weeks after fermentation (say 1 week into cold conditioning) after that they tend to diminish disappointingly....anyone else have this trouble?

Yes, with a hoppy pale ale like Cascade, which I brew now and then. As above, you have two choices, drink now or drink faded later.

 

[chuffer]

But how do commercial ales manage to keep that freshness over time?

 

[Sadfield]

Correct ph of final product and low oxygen pickup at packaging helps.

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[chuffer]

Correct ph of final product and low oxygen pickup at packaging helps.

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Hmm, I thought i was ok with that but will look to see if there's anyway I can tighten that up.

 

[Simonh82]

Professional breweries will go to huge lengths to avoid oxygen exposure after fermentation has finished. Everything will be done in closed systems under a blanket of CO2. I don't think you can achieve the same results as a home brewer without adding things like sulphite to scavenge any oxygen and even then, I don't know if it will be as effective.

Some even use oxygen scavenging crown caps, which sounds crazy but apparently does help.

I've got used to the idea that my hoppy brews will fade, although I think I normally get a good month or so before I feel it really starts to drop off. As a result, I've been upping the complexity of my malt bill and going for flavoursome yeasts so that when the hops fade, I still have an interesting beer.

 

[Sadfield]

Professional breweries will go to huge lengths to avoid oxygen exposure after fermentation has finished. Everything will be done in closed systems under a blanket of CO2. I don't think you can achieve the same results as a home brewer without adding things like sulphite to scavenge any oxygen and even then, I don't know if it will be as effective.

Some even use oxygen scavenging crown caps, which sounds crazy but apparently does help.

I've got used to the idea that my hoppy brews will fade, although I think I normally get a good month or so before I feel it really starts to drop off. As a result, I've been upping the complexity of my malt bill and going for flavoursome yeasts so that when the hops fade, I still have an interesting beer.

Just setting up and trying to replicate this. I rack of the trub to a co2 purged corny before 50% attenuation and then continue fermenting with a spunding valve, so that the beer carbs as it ferments under a blanket of co2. Any oxygen should then be consumed by the yeast or expelled by the heavier co2 produced. After fermentation I have a beergun to purge and fill bottles. Time will tell if this works.

I think the lack of secondary fermentation and accurate, consistent carbonation may be an improvement, also.

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[Covrich]

I did an American IPA end of last year, I did late additions for the boil at 15 minutes 5 minutes, flame out hop stand AND a dry hop

TOTAL hops 150 grams

It was lovely and punchy when fresh, however after 3 months in the bottle it matured really well and while it never beat you around the face with the hops it was well matured and the hop flavour was still very good..

I personally think if you tier your hop late additions you create perhaps a more spread out and lasting hoppy brew.

Thats just me, many will disagree I am sure, but I don't drink a single batch of beer in a few weeks, I brew and have a variety so will spread it out over a few months.

 

[MickDundee]

I've actually been surprised how well my citra and simcoe IPA has kept its flavour and aroma. I'm on my 2nd last mini keg and that lively aroma still hits you and the hop flavour is intense. I brewed it back in March so it's been bottled just short of 2 months.

 

[Martybhoy]

I find 6 months is definitely too long. Still good beer, but no longer a hop bomb.



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