NEIPA hop burn

Tunabeast · Feb 20, 2019

Brewed a Vic secret/citra NEIPA which is now in my new 12L corny keg, cold crashed and force carbed.

Initial taste prior to carbing was ultra hop burn (I did go a bit ott with the hops with 10g/l flameout and 16g/l DDH so a fair bit of hop matter to clear). Fast forward 48 hours at 2 Deg C and after first pour most of sediment is gone however there is still an almost acidic hop burn aftertaste characteristic. Not something I've experienced before and I guess something to be expected with such a high dry hop but was wondering is this something that fades after time? Maybe give it another week for all the tiny particles In suspension to settle out?

Hope it does as beer is otherwise delicious!

Braindead · Feb 20, 2019

Give it at least a week to balance out. I do a 17G litre dry hop and usually takes 1-2 weeks to settle the hop burn

Ghillie · Feb 20, 2019

Can't judge flavour of a beer until it's properly carbonated.

Simonh82 · Feb 20, 2019

I'm just tucking into a West Coast pale ale with 150g of hops in the keg. For the first week of trial pours it was so harsh I thought I had ruined it, but all of a sudden it came good and is now supurb. It seemed to coincide with the carbonation building up but it could have just been conditioning time or the hop matter being drunk in the first few pours.

Tunabeast · Feb 21, 2019

Thanks for the replies.

Out of interest what method of dry hopping were you using?

First round of dry hops I added directly to the FV, and swirled a few times over the course of 3 days. Then cold crashed and transferred to serving keg where I added hops in a nylon bag, along with sanitised marbles. To try and improve utilisation I shook the keg over a couple of days. I poured a sample and saw the amount of hop matter in the glass and was worried that the bag had split, so fished it out with sanitized spoon. It hadn't. Wondering now if i should have just left it in.

How are you guys hopping in kegs and when/if are you removing them?

Simonh82 · Feb 21, 2019

I use one of the stainless steel dry hopping cylinders that I got from eBay. You do still get a bit of hop matter in the first few pulls but after that, it clears pretty well. I've noticed that there looks like there is quite a bit of difference between the different hop varieties and how powdery they are. Cascade, which is one of my favourite hops, has very dry powdery pellets, whereas a lot of other pellets seem to be made with larger chunks of hop matter and look less powdery.

BeerCat · Feb 21, 2019

I just keg hopped a beer and that was undrinkable for a week. Massive amount of bitterness. After it calmed down was very nice. No need to remove the hops.

cheshirehomebrew · Feb 27, 2019

I dry hop in the carboy with a nylon bag and sanitised marbles, usually dry hop for 10 days then bottle and leave to condition for 4 weeks, the amount of hops I use varies depending on what hops and AA they are

NEIPA hop burn

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