I am more looking for what happens to them after some time. Some things I know:
-volatile oils/aromatic compounds break down over time, dissipating aroma
-for some reason that I don’t know, hop-forward beers are more susceptible to oxidation, which is gross
-Dogfish RECOMMENDS aging 120 minute (though this may be closer to 'Merican Barleywine than IIPA)
-Somebody on here cold-conditions his IPA’s for a long time (months maybe?)
-My IIPA was really not all that great a month ago (brewed early September, pictured)…but its getting really great recently. Less astringent, more balanced flavors. I know 2 months isn’t exactly ‘old’ by beer standards, but this seems to be improving with some age, cold conditioning, and finings.
I guess its a tricky balance with IIPAs. On one hand, you need to brew them to have a subtle/warming boozy kick, but obviously overload on hops. The former suggests aging, the latter suggests drinking fresh.
one month ago:
I guess its a subtle art brewing these (haven’t brewed a double in a long time), but just wondering if anyone had any best practices, or when they find IIPA’s to peak. There are ways to stave off oxidation (such as the O2-reducing crowns).