But at 13 days from pitch to rack? Seems a bit quick to be autolysis... any number of issues may be combining here...
Soy Sauce flavor could be Autolysis. Just because your house stays at those temps doesn't mean it's fermenting at those temps. Fermentation creates heat. Your dry yeast could have been a little on the old side too.
I don't disagree, under normal circumstances with healthy yeast. I've just always associated a meaty, soy character to autolysis. Obviously it doesn't normally show up this fast - just thought if the yeast were old/in subpar shape, combined with trying to ferment a big beer with a warm ferment could have thrown yeast related off flavors, even autolysis if the yeast were old enough. Other factors may well have contributed.
I do not think it was the yeast itself. The dry yeast was not old and I do not think it was an underpitch either. (Could be wrong, but I used two packages and yeast nutrient)
I do think temperature could be part of the issue, my temp strip on my carboy displayed a higher temp than what my house was, but only a few degrees and this range was still acceptable for what the strain works best under.
I might have racked into secondary early but the fermentation took off and was very aggressive. I use blow off valves and the blow off water needed to be changed 3 time because it kept overflowing. (I use a growler)
If it is an underpitch, would anyone recommend a repitch?
And does anyone think the late hop additions could play a part in this off flavor? I.e. Hop flavor combine with lower ph and a high fermentation temp.