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I made a nice APA with Chinook a few months ago and kegged it. This week I drew off a 2 liter bottle
to bring to a tasting with Chalmers and a few friends. The flavour and most of the aroma I had when I
kegged it was gone in the 2 months in keg. I was disappointed, but will do what Chalmers said to do..
dry hop it.

How long do anyone keep a keg before tapping it, and do they notice a hop flavour loss with it?

Man, I've kept kegs of beers that should be hoppy for 'way too long', 6-9 months, just because of backlog...but I always hit those long sitting kegs with dry hops in the keg, as many hops as I can get in there. Seems to work for me.

Well I was just filling a 2 liter PET bottle of APA to bring around the bay with me this weekend when that keg kicked.
So now I have that Chinook keg tapped and I'll leave it as is for now.
Good news is that I'll be brewing this Sunday... an extra hopped Chinook APA. I'll choke enough hops into the brew
to keep for a few months this time, and I'll throw in extra dry hops too.
Win win.

Hop flavour is always the first thing to go, unless.... you use a LOT of hops Then they'll hold that fresh hoppy flavour for a good few months if kept cold and there's not too much dissolved O2 in solution

NASH wrote:Hop flavour is always the first thing to go, unless.... you use a LOT of hops Then they'll hold that fresh hoppy flavour for a good few months if kept cold and there's not too much dissolved O2 in solution

This is interesting. So it would be better to not carb the beer until you are going to serve?

LiverDance wrote:

NASH wrote:Hop flavour is always the first thing to go, unless.... you use a LOT of hops Then they'll hold that fresh hoppy flavour for a good few months if kept cold and there's not too much dissolved O2 in solution

This is interesting. So it would be better to not carb the beer until you are going to serve?

I wouldn't think so, unless you're carbing with O2?

Lol Which I. Hope not. I think carbon with O2 wouldn't go so well.

LiverDance wrote:

NASH wrote:Hop flavour is always the first thing to go, unless.... you use a LOT of hops Then they'll hold that fresh hoppy flavour for a good few months if kept cold and there's not too much dissolved O2 in solution

This is interesting. So it would be better to not carb the beer until you are going to serve?

Dissolved O2 = oxygen. O2 pickup during the brewing process will kill any beer prematurely, even hops can't cover that up

NASH wrote:

LiverDance wrote:

NASH wrote:Hop flavour is always the first thing to go, unless.... you use a LOT of hops Then they'll hold that fresh hoppy flavour for a good few months if kept cold and there's not too much dissolved O2 in solution

This is interesting. So it would be better to not carb the beer until you are going to serve?

Dissolved O2 = oxygen. O2 pickup during the brewing process will kill any beer prematurely, even hops can't cover that up

Somehow in my mind I read that as dissolved C02? Exuse my idiocy