I’ve heard of copper reacting with SO2 gas to create copper sulfate, but I haven’t seen the same data showing that it reacts with thiols to remove onion flavors.
I have gotten onion from Mosaic before. FWIW, I believe it was from 2013 whole cone hops from freshops. I only ever picked it up in a single hop beer - I’ve never picked out onion in any other beers I’ve brewed with that batch.
I have been having funny issues with my stove top batches. No copper involved. Might throw a chunk of tubing in the kettle next batch.
I use my copper IC pre and post hop stand, and I generally don’t have the issues. And like I posted, the occasional onion note dissipates quickly, except for Summit.
Have not built my mini chiller yet. I’ve bath for the small batches.
Didn’t think of the small batch thing. A mini chiller is a great idea. I do small batches now and then to try hops. Can’t say I’m getting onion more often with those though, and I just ice bath them too.
What I learned at Hop and Brew School is that onion/garlic is often related to time of harvest, not necessarily a single variety.
I believe that was me.
This was also discussed in For the Love of Hops.
Nice contribution, Jim.
I didn’t notice onion/garlic in last year’s crop of Amarillo, but something was funky about it. Every beer I’ve brewed with 2013 Amarillo has tasted kinda funny to me.
Mosaic is a crazy hops…one time it will be like fruits very simcoe like another time it was like sweaty armpits…unpredicable hop IMO
So, either way, it kind of sucks. 8)
Mosaic and Simcoe… my two least favorite hops. Personal preference.
Mosaic is a daughter of Simcoe, so there you go! I actually like Simcoe, and really like Mosaic. We all have our taste preferences.
Well the onion is gone… and so is all the flavor. So weird, so frustrating. Had a pint tonight and it was like drinking fizz water. Ok that is hyperbole, but still. I used 13 oz. apparently to no avail:
2.00 oz Amarillo [8.80 %] - Boil 5.0 min
2.00 oz Citra [14.10 %] - Boil 5.0 min
2.00 oz Citra [14.10 %] - Steep/Whirlpool
2.00 oz Mosaic [12.70 %] - Steep/Whirlpool
3.00 oz Mosaic [12.70 %] - Dry Hop 5.0 Days
2.00 oz Citra [14.10 %] - Dry Hop 5.0 Days
We’ll see if it comes around again. I’ve heard of wine doing that. Pretty disgusted right now.
Thats strange
Two things that come to mind that will seemingly remove hop flavor and aroma. Overcarbonation and too cold a serving pressure. Any chance this is the case?
Serving temp of 38*. I do have a new CO2 regulator that I’m about to replace because it won’t hold a steady pressure. So I’m guessing that is it. It didn’t seem overly carbonated to my tongue but the two thresholds may have different levels.
Thanks for the tip, I didn’t know that!
38 seems about 10 too low
I serve mine 38-40. I’ve not experienced hop loss. How long have you been serving at this temp? Have you served other hoppy beers at this temp? Did they lose aroma/or flavor?
Did you have a bittering addition in this brew?
I like 42-43ish for IPA, fwiw. Steve, I’m assuming the aroma was strong but slightly onion-y before ? I’ve run into this - sort of - but not as extreme as you describe. So I’ll tell you what I think I’ve learned : 1/ I’m prone to sinus issues now and then. There’ve been times I wondered where the aroma went and the next day I could breathe easier and hop aromas magically came right back. 2/ When I used to dry hop in primary - ie., with more yeast in suspension - I felt that as the beer in the keg gradually cleared, dry hop character fell off as the remaining yeast (which absorb hop oils) settle out in keg. I wait to dry hop (in the keg) now until ~ 3 weeks, to get the clearest beer I can to dry hop. I feel the dry hop character lasts longer this way. 3/ Worst case, mesh bag up some varieties that you’ve used without any onion and drop them in the keg. I do it all the time. It won’t have the same intensity as room temp dry hops (use more than @ room temp, if need be) but it’ll wake it up.
I’ve served IPAs at 35* and not lost flavor. Add to that the bottles of commercial IPAs in my fridge that do just fine at 33-34*.
Yes, on the bittering addition: one 10 ml hopshot at 60 minutes.
The hydrometer sample that I collected at kegging smelled wonderful, and tasted quite good even prior to any carbonation. I did forget to dump the yeast prior to dry-hopping this time, so that could contribute, but I didn’t have any issues when I was fermenting and dry-hopping in a carboy.
I do think the carbonation is the best bet at this point, but I’m regularly amazed at the stark difference a day can make. I don’t know if it is my tastebuds being ruined by something I ate, or my body’s chemistry is different, minor allergies, or what, but one day a beer will be marvelous and the next boring - so that may be it too.
I am glad I am not alone on this. I feel like my palate is slightly different day to day. I will pour a beer and it will taste different than I remember from just the day before. Sometimes better, sometimes worse. I have a love/hate relationship with my current APA on tap. Sometimes is tastes to dry and earthy and other days it’s just what I want in house APA.