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  • IPA Shelf Stability

    Good day,

    As our brewery begins to get more into packaged (can) products, we are looking for the best way to extend shelf stability with our IPAs. As of now we feel comfortable with about a 30-45 day shelf life, but after that the fresh, crisp hop flavors start to deteriorate (candy), and possibly oxidize. The IPA in question has roughly 2#/barrel of hops added, 30% of which id a dry hop. Our current process is as follows.

    Brewday (7BBLs)
    make wort, count & weigh yeast, Aerate, and cool wort to ~70F pitch yeast, add 65ml WLN400 (clarity ferm)

    Fermentation/Rest Schedule
    Days 1 -7:ferment at 68F for 7 days
    Day 7: drop/harvest yeast. When we harvest we push with CO2, and depressurize the tanks when finished
    Day 8: dry hop with half of the total amount of dry hop needed
    Day 11: Dry hop remaining hops
    Day 12: Drop ferm to 50F
    Day 13: Transfer to brite tank, add 450ml Biofine. Drop beer to 45F
    Day 13-15: Rest in brite at 45F
    Day 15-17: Drop brite to 34F. Rest in brite
    Day 18: Carb to 2.6 volumes
    Day 19: Package

    We have had our beer tested a number of times on an Anton Paar all in one and our packaged DO is always less than 150ppb, mostly less than 100ppb depending on how well the filler seals want to seal that day. The finished beer is free from spoiling contamination (plate tested).

    Aside from filtration is there any obvious way to extend our shelf stability?
    Last edited by biglakebrewing; 11-18-2015, 09:07 AM.

  • #2
    Measure your DO levels from fermenter through packaging at different points. 150 ppb is still pretty high and you'll get significant oxidation after 30-45 days. It might not be the filler (cans?) that is the problem. We found a lot of sources of DO pickup that were easily fixed with process changes, that weren't related to our filler.
    Linus Hall
    Yazoo Brewing
    Nashville, TN
    www.yazoobrew.com

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    • #3
      Originally posted by lhall View Post
      Measure your DO levels from fermenter through packaging at different points. 150 ppb is still pretty high and you'll get significant oxidation after 30-45 days. It might not be the filler (cans?) that is the problem. We found a lot of sources of DO pickup that were easily fixed with process changes, that weren't related to our filler.
      Agreed. 150 is too high for an IPA. According to a journal article by Coors, every 100ppb of DO dropped is an added 3 weeks of shelf life, and that's for lager! Check your whole process with a DO meter from vessel transfers and even the process changes within vessels - dry hop, addition of biofine, etc. Simple processes like fully purging a brite tank or hose fully will change everything. Even though we have SOPs for purging, it seems like every month we have an outlier brite tank that for some reason doesn't want to drop below 200ppb so we purge it again and again. If we didn't have a DO meter, we would have put beer into a tank like that. Brite tanks are okay for beer transfers when they're at 20 ppb or below. Usually transferred beer in the brite is also around 20ppb. Bottling line DO pick up is minimal since we purge the heck out of anything. Beer is okay to ship below 50 ppb for us. First bottles off are sometimes higher, but those are considered unsellable anyway just in case they have any PAA left.

      Cheers!
      Peter Cronin
      Senior Quality Analyst
      AleSmith Brewing Company

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