Radical chain inhibitors to prolong hop flavors

[DownHillonWater]

Anyone know whether there has been systematic study of water soluble radical chain inhibitors to prolong the life of hoppy beers?

 

[Big Monk]

Anyone know whether there has been systematic study of water soluble radical chain inhibitors to prolong the life of hoppy beers?

I’m assuming you are experiencing “hop fade”?

 

[Vale71]

Not to my knowledge. The industry ("big beer" if you like) has very little interest in hoppy beers.

 

[DownHillonWater]

I’m assuming you are experiencing “hop fade”?

When I bottle, yes.

 

[Big Monk]

When I bottle, yes.

So you get deterioration of hop aroma/flavor when bottling but not in your keg beer? How quick are we talking WRT the fade in bottled beer? What is your bottling process like?

You can probably see where I'm headed here: oxygen is the likely culprit. It's difficult to bottle "still" beer and not get a large TPO value, particularly if you are not performing multiple vacuum/purge cycles like the "big boys" do.