I have a 5 gal batch of a blonde ale that I dry hopped for 2 weeks with 2oz of saaz. When I Kegged the beer it tasted great but now after 3 weeks of keg conditioning the hopflavor and aroma has fadded a bit. Still there but It’s not as pronounced. So I was wondering if I added another oz of hops to the keg if the beer would absorb the flavors or if the co2 would prevent it or minimize the impact?
CO2 won’t be a problem, but you won’t get much extraction at serving temp. I would put the keg somewhere in the mid 60s to sit for a week with the dryhop, then move back to the fridge.
Thanks shadetree.
