I am having a problem with my IPAs. Every batch I dry hop seems to develop an off-flavor about a week after the dry hop addition. I've been meaning to take a bottle to my LHBS to see what they think the flavor is (diacetyl or some oxidation issue). I don't know that I would call it buttery/popcorn, but it's close. It seems more like toffee to me, but I fully admit my sniffer isn't the most refined. Anyway, it does not effect my non-dry hopped beers (pales, blondes, ambers, and porters)
I have a single tier 3-burner setup. Once in the fermenter and hit with the 02 wand, I have a temp controlled fridge where I typically keep my IPAs at 66-68 or so (depending on my mood) for 4 days before allowing the temp to rise to 70-72. US-05 by the way.
I keep it there until a total of 2 weeks has elapsed since active fermentation. After that, I chill the fermenter for a couple of days (35ish) to ensure most of the solids drop out.
I then rack to my keg, make the hop addition and pressurize to 12psi. Stays chill till I'm ready to serve. My first pull, about a week in with low carbonation at that point, tastes pretty good, but after 2 weeks or so, the off flavor appears in spades. It's not as detectable while there is a head on the pint, but once the head fades the hop aroma masking the off flavor/smell is reduced and it comes out strongly.
I googled the issue, and found this thread on Probrewer: http://discussions.probrewer.com/showthread.php?34257-Diacetyl-from-Dry-Hopping
No real answers there, and was curious if anyone here had any thoughts, or a similar experience.
This has happened with cascade, amarillo, and crystal so far. I should disclose that my dry hop source is typically from a sealed package that I opened for the brew day two weeks prior. I fold over the package, tape it shut, and throw it back in the freezer till dry hop time.
Thanks!
I have a single tier 3-burner setup. Once in the fermenter and hit with the 02 wand, I have a temp controlled fridge where I typically keep my IPAs at 66-68 or so (depending on my mood) for 4 days before allowing the temp to rise to 70-72. US-05 by the way.
I keep it there until a total of 2 weeks has elapsed since active fermentation. After that, I chill the fermenter for a couple of days (35ish) to ensure most of the solids drop out.
I then rack to my keg, make the hop addition and pressurize to 12psi. Stays chill till I'm ready to serve. My first pull, about a week in with low carbonation at that point, tastes pretty good, but after 2 weeks or so, the off flavor appears in spades. It's not as detectable while there is a head on the pint, but once the head fades the hop aroma masking the off flavor/smell is reduced and it comes out strongly.
I googled the issue, and found this thread on Probrewer: http://discussions.probrewer.com/showthread.php?34257-Diacetyl-from-Dry-Hopping
No real answers there, and was curious if anyone here had any thoughts, or a similar experience.
This has happened with cascade, amarillo, and crystal so far. I should disclose that my dry hop source is typically from a sealed package that I opened for the brew day two weeks prior. I fold over the package, tape it shut, and throw it back in the freezer till dry hop time.
Thanks!