Why do hop flavours fade? I think we all all familiar with late and dry hop flavour (essential oils) fading fast. But even early kettle additions/bitterness (alpha acids) fade over time. Is it physics, or the action of yeast?
Does filtering out the yeast preserve essential oils, to a point anyway?
Does cold storage preserve either essential oils or iso-alpha acids?
Cheers,
Christina.
That's very interesting Christina, many thanks for posting your findings. Interesting to see the hop tea was lacking for you, I guess a lot of those aromatic oils would have boiled off at the temperature you ran the tea at,
As I reported, I still stand by the accidental experiment that I made, whereby I observed the PET's absorbing a lot of aroma. Do you think it may be the seal material in the swing top absorbing the volatile oils or can they be leaking past the seal?