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Date: 10 Oct 2006 00:03:27
From: Steve/Aus
Subject: What do you make of this?
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About three months back, I made a pils style beer with late addition
noble hops.
I kegged the beer and bottled the remainder, about 2 1/2 bottles only.
It had been lagered cold and kept cold in the keg but the bottles were warm
conditioned.
It wasn't particularly good beer out of the keg and the bottled stuff wasn't
much different after 2 weeks. Not much hop aroma or flavour.
Last weekend, I was washing and storing bottles and came across this half
filled bottle of this pils. Knowing it wouldn't be any good, especially with
so much head space, I opened it to recycle the bottle and nearly got knocked
back by the overwhelming aroma of Hersbruker hops. I immediately re-capped
and chilled it and a couple of hours later tasted it. It was fantastic. Lots
of hop aroma and flavour - it reminded me of Becks. Despite the head space,
there was no oxidation.
It could be that warm conditioning has a positive effect on hop
flavour/aroma. I took the keg out of the fridge where it is warm
conditioning at ambient temps (varying 10°C - 30°C) and will leave it there
for a couple of weeks to see what happens.
I guess I am not the only homebrewer to experience this phenomenon, am I ?
Steve W (in Aus)
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Date: 09 Oct 2006 19:21:40
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: What do you make of this?
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Steve/Aus wrote:
> About three months back, I made a pils style beer with late addition
> noble hops.
>
> I kegged the beer and bottled the remainder, about 2 1/2 bottles only.
>
> It had been lagered cold and kept cold in the keg but the bottles were warm
> conditioned.
>
> It wasn't particularly good beer out of the keg and the bottled stuff wasn't
> much different after 2 weeks. Not much hop aroma or flavour.
>
> Last weekend, I was washing and storing bottles and came across this half
> filled bottle of this pils. Knowing it wouldn't be any good, especially with
> so much head space, I opened it to recycle the bottle and nearly got knocked
> back by the overwhelming aroma of Hersbruker hops. I immediately re-capped
> and chilled it and a couple of hours later tasted it. It was fantastic. Lots
> of hop aroma and flavour - it reminded me of Becks. Despite the head space,
> there was no oxidation.
>
> It could be that warm conditioning has a positive effect on hop
> flavour/aroma. I took the keg out of the fridge where it is warm
> conditioning at ambient temps (varying 10°C - 30°C) and will leave it there
> for a couple of weeks to see what happens.
>
> I guess I am not the only homebrewer to experience this phenomenon, am I ?
>
Weirdly enough I had a helles bock that I was lagering prior to Katrina
last year. It had been in for around three months, and was sort of
uninteresting -- not bad, but not that great. When Katrina hit we lost
power for 3-4 weeks, and my beer sat in the chest freezer (which is
upstairs) at well over 90F for all of that time. When the power came
back on I figured the bock in particular would be terrible -- but lo and
behold it had improved dramatically during the hot interval, acquiring a
sort of malty depth it had been missing just prior to the storm. I've
never really known what to make of that.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 10 Oct 2006 11:50:57
From: Andy Davison
Subject: Re: What do you make of this?
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On Tuesday 10 ober 2006 01:03, Steve/Aus wrote:
> It could be that warm conditioning has a positive effect on hop
> flavour/aroma. I took the keg out of the fridge where it is warm
> conditioning at ambient temps (varying 10°C - 30°C) and will leave it
> there for a couple of weeks to see what happens.
>
> I guess I am not the only homebrewer to experience this phenomenon, am I ?
It could be time. I have a very over-hopped lager which was pretty poor for
a long while. It too has been warm conditioned because the UK summer has
been a scorcher but time is the real key here, I think.
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 10 Oct 2006 06:59:09
From: Adam Preble
Subject: Re: What do you make of this?
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Steve/Aus wrote:
> Last weekend, I was washing and storing bottles and came across this half
> filled bottle of this pils. Knowing it wouldn't be any good, especially with
> so much head space, I opened it to recycle the bottle and nearly got knocked
> back by the overwhelming aroma of Hersbruker hops. I immediately re-capped
> and chilled it and a couple of hours later tasted it. It was fantastic. Lots
> of hop aroma and flavour - it reminded me of Becks. Despite the head space,
> there was no oxidation.
How did this bottle come to being only filled halfway? Was it the last
dregs of your bottling? Do you rack to a bottling bucket before bottling?
I didn't have this "problem" after racking to a bottling bucket first,
though I still will bottle off a beer if it's only incompletely full.
I've noticed the crazy carbonation in all cases. I am also unsure what
to make of it. It has tasted strange to me, but not necessarily hoppier.
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Date: 11 Oct 2006 15:27:53
From: John 'Shaggy' Kolesar
Subject: Re: What do you make of this?
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On Tue, 10 2006 00:03:27 GMT, <adlab@bigponddotnetdotau.trashthisbit > wrote:
> I guess I am not the only homebrewer to experience this phenomenon, am I ?
Temp makes a big difference in how quickly the beer ages/matures. I wouldn't
have guessed that the flavor/aroma would increase that much over time, but it
doesn't surprise me that there was a big difference between warm storage vs
cold storage.
John.
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