Aussiekraut Posted March 6, 2023 Share Posted March 6, 2023 (edited) I usually keep my lagers rather simple, don't late hop with a hop stand or even dry hop them. Mainly because I see it as a waste of hops. A decent lager is kept in cold storage for ideally 6-12 weeks, which is when most hop aromas have disappeared, thanks to old mate hop fade. Now I am thinking about a little experiment, brewing a double batch of the same beer but cold fermenting one with a lager yeast and one warm fermenting with US-05 or something. The recipe I have in mind asks for a 20 minute hop stand. Since the purpose of the experiment would be to see the difference the yeast and fermentation process make to the final product. So, should I or should I not? Is it a pointless exercise to do the hop stand? I'm in two minds about it. Has anybody done this? What do you suggest? Edited March 6, 2023 by Aussiekraut 1 Link to comment Share on other sites More sharing options...
RDT2 Posted March 6, 2023 Share Posted March 6, 2023 I’ve done it with a couple of IPL’s and they were great using the South German yeast and was drinking them after a week in the keg. I used the yeast cake I think and it fermented pretty quick especially that particular yeast. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted March 6, 2023 Share Posted March 6, 2023 5 hours ago, Aussiekraut said: thanks to old mate hop fade. I think you will still be fine - think commercial hoppy beers... I don't think a lot of those are all that fresh - let alone cold stored - , some still taste quite good 3 Link to comment Share on other sites More sharing options...
Uhtred Of Beddanburg Posted March 6, 2023 Share Posted March 6, 2023 Any beer experiment is worth it I reckon you can still drink the results. My impression was hop fade was alot slower in the keg if always kept cool. I found hop flavour is more blended in than disappeared at 3 months. Of course the amount used and style have factors that can change that. I think you're idea is worth a shot. 3 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted March 6, 2023 Share Posted March 6, 2023 Newbie here, after a warm Brissy summer (avg 35ºC) the bottles I had in my spare room have all hop faded after 2-3 months, so I know now it is real and I concur with @Aussiekraut is the extra hops worth it? . The beer is still certainly drinkable so I will soldier on of course Kept in a cooler environment does the aroma last longer? 2 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 6, 2023 Share Posted March 6, 2023 9 hours ago, Aussiekraut said: I usually keep my lagers rather simple, don't late hop with a hop stand or even dry hop them. Mainly because I see it as a waste of hops. A decent lager is kept in cold storage for ideally 6-12 weeks, which is when most hop aromas have disappeared, thanks to old mate hop fade. Now I am thinking about a little experiment, brewing a double batch of the same beer but cold fermenting one with a lager yeast and one warm fermenting with US-05 or something. The recipe I have in mind asks for a 20 minute hop stand. Since the purpose of the experiment would be to see the difference the yeast and fermentation process make to the final product. So, should I or should I not? Is it a pointless exercise to do the hop stand? I'm in two minds about it. Has anybody done this? What do you suggest? Samuel Adams Boston Lager has a dry hop. The dry hop aroma was still there at the end of the keg. If wanting to make 2 lager style brews, but wanting to get into one without the 6-12 weeks conditioning, I would do the US-05 cool as well. Maybe try Nottingham as an option. The brewing properties say it is okay down to 10°C. Then do a pseudo diacetyl rest, cold crash, and you could be drinking it soon after kegging. 2 Link to comment Share on other sites More sharing options...
Aussiekraut Posted March 6, 2023 Author Share Posted March 6, 2023 Ok, so I'll keep the hop stand addition in the recipe. I think I will brew the two batches at different dates though. I'll give the lager a four week head start, so they should be at a similar level, once the ale hits 2two weeks in the keg. That'll allow me to compare them whilst I still have enough of both. I decided to do the ale with Verdant as per the recipe and the lager with trusty old Dubbya. Now I just need to make sure I have enough Azacca for the first one on the weekend. 4 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 7, 2023 Share Posted March 7, 2023 13 hours ago, Aussiekraut said: I'll give the lager a four week head start That's a good idea 1 Link to comment Share on other sites More sharing options...
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