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How much cold time is too long? We had projections that we were going to need X BBLs of our IPA (6.5% ABV 75 IBU). Actual sales have stalled. Rather than going ahead and packaging the IPA and letting it take up cooler space, we decided to let it stay in the FVs. We have two 90 BBL FVs full of the IPA. One has been in the FV for nearly 2 mos (already dryhopped and cold for 6+ weeks). The other has been in the FV for a month and cold for about 2 weeks. We have no need for the FV space yet. Both beers still taste good.
Anyways, we gambled on certain sales figures and over produced. We would like to hold onto the product as long as we can afford to hold the FV space. Yet there is concern that at some point the excess cold time will significantly change the beer. Local colleagues suggest a second dry hop to boost any lost hop aroma. Then try to hold onto them as long as possible. At what point, in your experience, does excess cold time significantly affect a beer, especially an IPA? If so are there ways to mitigate this?
Anyways, we gambled on certain sales figures and over produced. We would like to hold onto the product as long as we can afford to hold the FV space. Yet there is concern that at some point the excess cold time will significantly change the beer. Local colleagues suggest a second dry hop to boost any lost hop aroma. Then try to hold onto them as long as possible. At what point, in your experience, does excess cold time significantly affect a beer, especially an IPA? If so are there ways to mitigate this?
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