Anyone ever noticed that beers made with pellets, especially dryhopped, seem to take a little longer (~week) to condition than those with made with whole?
I thought it was an anomaly a few months back, but I’ve noticed all my hoppy beers seem to have a ‘green’ flavor and taste when first packaged in the keg, but then about a week later are perfect. All other variables the same, when I used whole hops, the beers were pretty much ready to role as soon as kegged.
Haven’t noticed that.
I’ve noticed it at times, other times not. I think maybe some hop varieties might be more prone to that than others, but I’ve never tried to isolate which one(s) in a given blend. When I do have a beer with an early ‘green’ flavor, it’s never off putting, just noticeable for a week or so.
Well the last IPA I did was double dry hopped, last dose was in the keg. The beer tasted green at first, but it also looked a little green until the hop particles settled out. Once it dropped it got some rave reviews from friends.