« on: July 12, 2012, 02:55:31 PM »
Sounds like possibly oxidation to me. I'm not exactly sure about the science but seems like I remember reading somewhere that oxidation can cause solventy notes, especially when coupled with higher fermentation temps. But empirical evidence suggest to me that oxidation alone can cause this, even with low fermentation temps. I've seen this happen in some of my beers as well, especially in IPA's. I also wonder if the hop compounds can become oxidized and cause the flavor you speak of.I was thinking along these same lines. Last year about this same time I had an IPA get oxidized (I think), I forgot to purge the keg and I dry hopped in a secondary without purging the carboy. That one turned out to be a very harsh bitterness after a few weeks in the keg. So I was thinking if the hops (Columbus, Amarillo, Cascade) could also contribute to this flavor. I also dry hopped with Columbus and Cenntennial.