Heyup,
So I've brewed an American style pale, dry hopped with cascade. Initially, it wasn't far from Sierra Nevada, but as its aged, it's lost it's aroma. It still tastes good, in fact it's mellowed quite pleasantly and may even be better. But given the original intent was something super hoppy, it's set me thinking; is there anything that can be done in the brewing process which might encourage the aroma to stick?
(I've half a theory that this might be a keg problem, and that as I've taken beer out,I've lost aroma into the headspace. I've some bottled samples which I may try to test this)
So I've brewed an American style pale, dry hopped with cascade. Initially, it wasn't far from Sierra Nevada, but as its aged, it's lost it's aroma. It still tastes good, in fact it's mellowed quite pleasantly and may even be better. But given the original intent was something super hoppy, it's set me thinking; is there anything that can be done in the brewing process which might encourage the aroma to stick?
(I've half a theory that this might be a keg problem, and that as I've taken beer out,I've lost aroma into the headspace. I've some bottled samples which I may try to test this)
