Keg time

[oldpathwhiteclouds]

All grain neipa 5.8%. 2 weeks in fv 2 weeks in keg. Still a bit green. How long should I leave it?

Time will tell but I’d like to know.

 

[crowcrow]

Is that a corny keg with gas, or a pressure barrel and priming sugar?

How's the taste? I usually drink my APA the same day it goes in the keg - but I brew closer to 4.5 percent and love the extra hoppy taste.

 

[Gerryjo]

All grain neipa 5.8%. 2 weeks in fv 2 weeks in keg. Still a bit green. How long should I leave it?

Time will tell but I’d like to know.

I have 2 kegs at the moment which are green and are in 3 weeks at present.Leave for a week then test again.

 

[oldpathwhiteclouds]

Yes corny keg. It's my first use so I'm green too. The taste is a bit rough tbh. Not far off but maybe too strong for a 2 week conditioning. I assume it will get better but may lose the hop aroma.

I'll leave it a week as you suggest Gerryjo.

How do commercial breweries get their late and dry hop flavour/aroma to last??

 

[Ezza]

"oldpathwhiteclouds,
"How do commercial breweries get their late and dry hop flavour/aroma to last"
that's what I'd like to know too.

 

[oldpathwhiteclouds]

https://www.thehomebrewforum.co.uk/...lavour-aroma.72138/#lg=attachment9461&slide=0
Doesn’t give the answer but some useful tips

 

[smcc]

what was your dry hopping ratio g/l ? also what exactly do you mean by green in terms of flavour it may be due to something else. most of the NEIPAs I have made have been good after carbonating in keg and mellow out over time. Commerical breweries doing these types of beers will have multiple dry hop additions as you dont get double flavour and aroma by doubling the amount its less return once you get past a certain ratio and doing multiple additions is a better approach Breweries like Verdant would need several weeks to mellow out some of their more hoppy beers. If you follow craft beer channel on youtube there are 2 videos with them where they talk about it

 

[oldpathwhiteclouds]

Dry hopped 300g in c.20 litres. The recipe only called for 150g dry hop but I chucked in what I had.

Green as in all the beers I have made have been a bit rough after a couple of weeks and have improved significantly after about 4 weeks. I assumed that high percentage beers would need to condition longer in keg and bottle. I don't know if that's right. I'll be curious to try it again this weekend.

Thanks for the tips. Will check out craft beer channel. I'm drinking through mixed cases from pressure drop brewery that I bought to celebrate the end of dry January and want their secrets!

 

[smcc]

300 is a hell of a lot, over 8-10g per litre is probably the point where you are just wasting hops I recommend a book

https://www.amazon.co.uk/New-IPA-Sc...1&keywords=scott+janish&qid=1612898154&sr=8-1
it has experiments about dry hopping rates and this seems to be the sweet spot. Its helped my brewing process a lot.

Also what temps are you dry hopping at? I usually drop my temp way down to avoid any chance of yeast interacting and ending up with hop creep

I would suggest at that level it will need some conditioning time to mellow out

 

[oldpathwhiteclouds]

No way, I bought that book in bed before I went to sleep last night!

dry hopped at c.20C just sitting in the kitchen. Have just bought fridge and inkbird so next time will be controlling temp.

tbh I joined this forum recently to try to improve my method so thanks for your advice.

next time I’ll pick the recipe more carefully and stick to it

 

[oldpathwhiteclouds]

One question remains though. Is it possible to drink a 6% beer 2 weeks after kegging without it tasting rough?