) but just want a little more aroma "pop" that would be as prominent as when I kegged them. Wishful thinking? I do have a closed fermentation system but have to open the fermonster when dry hopping but do so when CO2 is purging the headspace. I also don't detect any obvious signs of oxidation but Ive heard aroma is the first thing to go.
Looking for a little more long lasting aroma "pop"!
Context: I'm a brand new brewer and Ive now kegged two beers, both NEIPAs: First one was Citra/Mosaic/Galaxy, Second one was Citra/Mosaic/Idaho7. Both have identical grain bills and both have 12.50oz of hops (5 gal finished batch, - 6gal in fermenter when dry hopping). 6.5oz hot side: .5oz first wort hop, 3oz in 5min boil, 3oz whirlpool. 6.0 cold side: (all after fermentation completed and after soft crashing and raising temp back to 68 degrees for dry hopping). 3oz dry hop at 3 days prior to kegging and another 3 oz 48hrs prior to kegging. Both beers were extremely smooth with zero harshness when kegging. Both had great aroma at kegging, although I personally liked the galaxy one better as it was more fruitier than the second which had more pine (which I still liked a lot).
Given my DH temps (68 degrees) and my dry hop rates (2 quick doses of 3oz each), anyone have any suggestions on how to maintain or enhance the aroma "pop"? FWIW, my first beer was kegged on 1/25 and while the aroma is still good, I now have to swirl it in glass to get that similar aroma pop I got when I kegged it. Ive noticed the flavor has enhanced on the first beer with almost a week of keg conditioning (too soon to tell on second beer as I just kegged it on saturday), but the aroma seems to have lost some of that pop. Wondering if the warm DH temps helps create the nice aroma initially but a more "fragile" aroma with lesser stability compared to colder DH temps i.e. 58ish degrees OR Im just not having enough of a dose of dry hop.
Both beers turned out great (with zero reference to others because they were my first two!
Any thoughts on how better to retain that initial aroma pop climbing out of the glass? I'm sure my dry hopping technique will improve with practice but wasn't sure if cooler temps at like 58 degrees of dry hopping OR just using an ounce or two more hops on the cold side would help with a more long lasting aroma pop.
EDIT: Ive also followed suit by posting my "beer-porn-esque" pic of my first home-brew! exceeded my first brew expectations overall.
Do you remember where you read this?
You can try cryo but if you are expecting same aroma as pro I think this is impossible as they got the best selected hops which probably make the difference vs homebrew.Looking for a little more long lasting aroma "pop"!
Context: I'm a brand new brewer and Ive now kegged two beers, both NEIPAs: First one was Citra/Mosaic/Galaxy, Second one was Citra/Mosaic/Idaho7. Both have identical grain bills and both have 12.50oz of hops (5 gal finished batch, - 6gal in fermenter when dry hopping). 6.5oz hot side: .5oz first wort hop, 3oz in 5min boil, 3oz whirlpool. 6.0 cold side: (all after fermentation completed and after soft crashing and raising temp back to 68 degrees for dry hopping). 3oz dry hop at 3 days prior to kegging and another 3 oz 48hrs prior to kegging. Both beers were extremely smooth with zero harshness when kegging. Both had great aroma at kegging, although I personally liked the galaxy one better as it was more fruitier than the second which had more pine (which I still liked a lot).
Given my DH temps (68 degrees) and my dry hop rates (2 quick doses of 3oz each), anyone have any suggestions on how to maintain or enhance the aroma "pop"? FWIW, my first beer was kegged on 1/25 and while the aroma is still good, I now have to swirl it in glass to get that similar aroma pop I got when I kegged it. Ive noticed the flavor has enhanced on the first beer with almost a week of keg conditioning (too soon to tell on second beer as I just kegged it on saturday), but the aroma seems to have lost some of that pop. Wondering if the warm DH temps helps create the nice aroma initially but a more "fragile" aroma with lesser stability compared to colder DH temps i.e. 58ish degrees OR Im just not having enough of a dose of dry hop.
Both beers turned out great (with zero reference to others because they were my first two!
Any thoughts on how better to retain that initial aroma pop climbing out of the glass? I'm sure my dry hopping technique will improve with practice but wasn't sure if cooler temps at like 58 degrees of dry hopping OR just using an ounce or two more hops on the cold side would help with a more long lasting aroma pop.
EDIT: Ive also followed suit by posting my "beer-porn-esque" pic of my first home-brew! exceeded my first brew expectations overall.
+1 to using cryo...but id only use it in whirlpool or dry hop... I think if it were me I'd try increasing you whirlpool amount just a bit 1st ...I'm usually in the 4-6 oz range for my whirlpool with a 1 hr stand...and before trying to just add more total hops I'd shift and ounce from the boil and an ounce from the dry hop and put it in w.p. and see what that does for ya...you could also do the same shift and take from boil and w.p and add to dry hop..if your unhappy with those results then consider either just adding 2 more ounces total into your beer and maybe getting some citra cryo to use...the later would increase total oils with out adding extra material[emoji482]
I do not. I wrote it down on a sticky when i came across it. It was a month or so ago. Again, not sure how accurate those numbers are as I do not recall the source nor have I tried it.
I originally was aiming for around 1.018 but found that finishing around 1.014 is the ideal spot for me. 1.018 have big chewy body which was fine but really wasn’t the soft pillow body that you think of with the top folks doing this style which the 1.014 was much closer.
I may just do a straight Centennial NEIPA, or add the Columbus early for bittering and Centennial for all the late additions.
That's really interesting that you go so high with the Na addition. I'm definitely going to try and push my levels a bit to see if I get any benefits from it on my next brew. Probably use this profile completely but maybe raise Cl a bit more.
Sodium is a flavor enhancer, so it can help with the brightness of the hops.
Thanks Dgallo, definitely going to try it next time. As i said Cloudwater use it in their beers. I aim for 5.35 too. Was wondering if I should be aiming a bit lower as dry hopping can raise the ph of the finished beer.
Yeah fermentation will drop your ph and dryhoping can raise it. Have you checked those numbers to see where your at? You can alway adjust ph post dryhoping to where you want it just before you keg
i never bother to check ph post fermentation and after dry hopping for whatever reason. its something I must start doing more to see for myself how dry hopping effects things.
Where did you get the incognito from?
If you go back a few pages, it’s available from the malt miller in the U.K. in 15g containers. Unfortunately, to spot hops own admission on ig/fb, it’s only available in 2kg jugs in the US right now and you need a tax Id number to buy it from spot hops. I’m still hoping we see YVH figure out how to break it down from the 2kg bottles
I had seen it from malt miller before...was just wondering if it suddenly became available in the U.S. from someone other than spot hops...I'm assuming you got it from malt miller then?
I personally wouldnt use the terpene oils only for your dryhop.
I wonder how much of a difference it would make to throw some hops in right at flame out and immediately begin chilling. Or, If there would be a difference say....3oz of hops in for 10 minute hop stand at 180 degrees, then another 3oz right as chilling begins. Could you layer the flavors differently?
Who makes the water soluble ones? I know there are guys in the UK who make a bunch if different oils now.
I’m sure he’s making that claim because with the volume of wort on the commercial scale will take longer to cool and will not drop temperature as quickly as our hb volumes do.
