« on: October 18, 2012, 07:08:32 PM »
sounds like the normal flavors as a result of oxidation, and you did say it was an IPA that would show these off-flavors even easier.
when you are cooling the wort are you also recircing the wort? this will help you get it down quicker. transferring the wort at warmer temps will allow it to grab onto more O2 then at colder temps. we normally pitch yeast pretty quickly and the yeast uses up the O2. since you are leaving overnight to cool the O2 is oxidizing the hops that whole time. Not to mention that if you take to long to cool your wort it can cause a haze