Pasteurizing dry hopped beers

[letsbrewit]

Any one is pasteurizing theirs hoppy beers? we do it with our American Amber, we pasteurize with the "batch method" @140F/8min. The beers tend to loss a lot of flavor and aroma. We use 0.75lb of pellets/bbl for dry hopping. We use gelatin for finning. At bottling they smell and taste great but it diminish a lot after (next day) we pasterurize them.

We're planning to do it for 6min at 140F next time (or just dont pasteurize?) We filter with 1 nominal micron filter. We recirc pellets in primary (dumping the slurry first). We use a semiautomatic bottle filler. Carb the batch with the isomeric carbonation process.

Our porter improves or age flavors with the pasterurization but hoppy beer dont.

Regards!

[Junkyard]

makes sense because lots of the volatile oils that you get from dry hopping are evaporated at temps that high. If you are set on pasteurizing i would dry hop afterwards. it seems like a waste of time to dry hop and then take all the benefits of dry hopping away by pasteurizing.

[letsbrewit]

yes a lot of time due to dry hopping, but i guess i will continue pasteurizing because we sell the beer far away from the plant, if we had a pub no problem one thing we noticed its that if we refrigerate the beer at least 1 day it seems to reabsorb the volaties oils from the headspace and we get a better tasting (oils get into solution it seems)