I'll have to admit that I tried to copy it.
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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.
With an IIPA (or any hoppy ale, really) fresher is better. It should reach FG in less than a week, so allowing two weeks for dry-hopping and two for carbonation, you're looking at 5 weeks total time. I'd brew it in early October.I agree with this. The IIPA that I put in the NHC was definitely past its prime being in the bottle for 6 weeks. The score was 29 and it would have done much better if it was tasted a month earlier when the hops were really popping.
Temp is fully under control (chest freezer with temp controller)......66ºF.......I use these http://www.northernbrewer.com/shop/7-9-gal-fermenting-bucket.html
OK, is there such a thing as a food grade 7 gallon bucket? I need 8 please......