Hop aroma, maturation, and carbonation

[mysterio]

I've noticed something pretty weird with my beers, I don't know if i'm alone here or if i'm just coming to a conclusion that everyone has known about forever

I've always struggled getting hop aroma and flavour in my beers, which has annoyed me to the point where last year I brewed virtually no hoppy beers and stuck to wheat beers, lagers etc. The problem seemed to be in the keg; the beers would come out of the FV positively reeking of hops, and as soon as I kegged them and blasted them with a little CO2 the aroma would vanish, hop flavour would seem to die down a bit and even the bitterness seemed to drop. Also the beer would develop a carbonic 'bite' like soda water which would subside after a few days but the aroma would still be non existent.

I had the same problem with my most recent hoppy, Amarillo blonde ale. So I did an experiment, carbed up a finished beer (I like SNPA levels of carbonation in most of my hoppy ales especially if they're 5% +), then tucked the kegs away out of sight for about 20 - 30 days, then put them in the fridge ready for serving. The hop aroma is now bursting out of the glass and the hop flavour is melded nicely with the sweetness from the malt. Even the biscuit malt, which I couldn't taste before, is noticeable.

So there you go, I've just been drinking my hoppy beer too quickly. Anyone else noticed this or am I coming to the party late And does anyone have a theory as to what is happening vis-a-vis carbonic acid and hop aromatics

[mysterio]

I suppose I do mean that, but more I mean that CO2 seems to cover up hop aroma and makes beer taste pretty poor unless it's given a chance to 'meld' with the beer. It's weird how the aroma seems to go and come back again when it's given a chance to mature.

I agree Goldings & Cascades taste great when used for aroma. Goldings even more so. Interesting you should say mango, thats what I think Amarillo taste like rather than Cascades.

[RabMaxwell]

I like you Mysterio have always' struggled to keep hop flavour/aroma in my beers. I think our water has a lot to do with it as it's so soft it's only really suited to brewing lager & every beer comes out on the malty side .Maybe by leaving your beer for 30 day's is letting the maltiness subside enough to let the hops through.

[mysterio]

I'm still convinced the carbonation has something to do with it... beer tastes hoppy as hell from the FV, vanishes a day or two after carbonation is added, then seems to flourish a few weeks later

Definately water is a factor, i add a mountain of gypsum to my water now, especially for the hoppy beers

only use amarillo cautiously for bittering much in the same way one might use target.

Ahh you're having me on! Amarillo are amazing!

[Whorst]

Love Amarillo hops. With their low cohumulone content, they give a nice, clean bitterness. Also fantastic for dry hopping. Chris, why no Amarillo love? I'm assuming you've used them? Also, no way in hell I'm aging a 1.040 beer for 4 weeks.

[towser]

What are hallertau hersbrucker like for dry hopping? I'm going to be using 30 grams of those in my latest summer ale. I'm still toying with the idea of a 50/50 split between hallertau and styrians

[mysterio]

Suck it and see, I personally almost never dry hop, prefer to rely on massive late additions. Dry hops to me are kind of 'resiny' or grassy. Just my opinion, I know others love it. I think late hopping produces a more refined aroma/flavour.

[iowalad]

My dry hopping experience is similar Mysterio.
Steeping gives me the aroma I am after!

[nobby]

I'm still convinced the carbonation has something to do with it... beer tastes hoppy as hell from the FV, vanishes a day or two after carbonation is added, then seems to flourish a few weeks later

!

Carbonation is quite a strong flavour in its own right, commercial breweries use this in Largers. So I would imagine it would mask the hop flavours.

Do you not let your beer carbonate with secondery fermentation??

[towser]

To get the most from dry hopping (IMO) you need to remove the hops after a week and allow a couple more for them to mellow for the true taste to come through otherwise all you can taste are green sharp edges-or reputedly the classic grassiness that people describe (I don't think i've ever left dry hops for much more than a week though).

Ok - I can still change the outcome as yet. I only steeped with 10 grams Hallertau. is that enough? Currently I am into day 4 of the fermentation 1.

Leave as is and hope 10 grams was enough in the steep?
Add some dry hops or a hop tea now (the OG was a little higher than expected so room for manouvre here)?
Or still go with plan A and 30g Hallertau in FV2?

[mysterio]

Or theres always the option of starting a new thread or using the "PM" function

[towser]

nah why spoil a really good thread