Dry hops when bottling

[tellyho]

Does anyone else despair of getting tasty hop-crazy beers out of bottles? I find that my bottled beers have lost significant hop presence by the time they are fully carbonated.

 

[RPh_Guy]

Signs point toward oxidation.

 

[Homergah]

Minor differences in bottling processes can lead to major differences in final product. I've found that the larger the bottle, the more stable the beer. I have not bottled in years, other than transfers from keg for immediate consumption. However, from memory I can offer these possibly useless pieces of wisdom for hop forward beers.

Bottling bucket-bad.

Flush bottle very well with co2, repeatedly.

Use some type of pressure transfer to the bottle.

Don't bottle.

 

[tellyho]

Yep, I'm concluding that I just can't brew crazy hoppy beers and bottle them. I don't really want to commit to the amount of equipment for kegging, but this may push me over the edge.

 

[Nubiwan]

Try adding ascorbic acid to your bottling bucket to reduce oxidation effect and maintain hope aromas.

 

[beerisyummy]

Try adding ascorbic acid to your bottling bucket to reduce oxidation effect and maintain hope aromas.

I've never done this. How much AA for 5 gallons?

 

[InspectorJon]

You might find this helpful.

https://www.homebrewtalk.com/threads/the-definitive-neipa-bottling-experiment.695258/

 

[Nubiwan]

I've never done this. How much AA for 5 gallons?

I added a teaspoon of Ascorbic Acid to 5 gallons. I bottle, so it went in my bottling bucket dissolved with my carbonating sugar.

I think it was 5 grams per 5 gallons I read somewhere, but I have also seen people kegging with even less. 1/8 teaspoon think it was. There is a post somewhere relating to that.

 

[Coastalbrew]

I added a teaspoon of Ascorbic Acid to 5 gallons. I bottle, so it went in my bottling bucket dissolved with my carbonating sugar.

I think it was 5 grams per 5 gallons I read somewhere, but I have also seen people kegging with even less. 1/8 teaspoon think it was. There is a post somewhere relating to that.

Did you notice any effects on the carbonation when using the asorbic acid? Did I take longer to carbonate or anything like that?

 

[Nubiwan]

@Coastalbrew No issues I noted. I usually open a bottle after a week. Test it, and if its well carbonated, more go in the fridge. I hear IPA's should be consumed reasonably fresh anyway. That's how most of my beers meet their maker in fairness. Usually gone inside a month - 6 weeks.

I did an ascorbic acid test in this thread on an IPA I made AA Test on IPA Oxidation

 

[PCABrewing]

@Coastalbrew
That's how most of my beers meet their maker in fairness...

I love it..

 

[Coastalbrew]

@Coastalbrew No issues I noted. I usually open a bottle after a week. Test it, and if its well carbonated, more go in the fridge. I hear IPA's should be consumed reasonably fresh anyway. That's how most of my beers meet their maker in fairness. Usually gone inside a month - 6 weeks.

I did an ascorbic acid test in this thread on an IPA I made AA Test on IPA Oxidation

Thanks @Nubiwan , I'll have to give this a try on my next hoppy beer. I like bottling, but do notice oxidation in my hoppy beers. If they last that long

Cheers!