Author Topic: Trippin' about my dry hopped IPA  (Read 804 times)

Offline johnnyb

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Re: Trippin' about my dry hopped IPA
« Reply #30 on: July 16, 2015, 09:40:22 AM »
Yeah if the closet is at 80o the beer was probably fermenting at 85o or 90o at its peak, which is about 30o higher than I would want to do for a west coast IPA.

The terrible taste is likely fusel alcohols and other off flavors from the high fermentation.

 

Offline narcout

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Re: Trippin' about my dry hopped IPA
« Reply #31 on: July 16, 2015, 05:41:49 PM »
I have absolutely no control over it and live in sunny San Diego.

An inexpensive solution is to pick up a rubbermaid container for a few bucks at Target or whatever, fill it up about halfway with water, and keep your fermentor in there.  Fill a couple of 2 liter bottles up with water, freeze them, and add them to the container.  Swap them out a couple of times a day as you are able.

That should allow you to keep your fermentation temperatures down a bit.  For most ales, try to keep the temperature of the fermenting beer below 70, especially for the first few days. 

Try googling beer swamp cooler for further info.


Offline SeymoureButts

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Re: Trippin' about my dry hopped IPA
« Reply #32 on: July 29, 2015, 06:14:57 PM »
Yeah if the closet is at 80o the beer was probably fermenting at 85o or 90o at its peak, which is about 30o higher than I would want to do for a west coast IPA.

The terrible taste is likely fusel alcohols and other off flavors from the high fermentation.

I bottled and served my West Coast IPA this past weekend. A few people said they liked it, but I absolutely do not (although I drink it or else my fiancee would give me endless s*** for pouring out 5 gallons). It tastes like no IPA I have ever tasted before, although some people tasted the hops, I don't. The beer is also fairly cloudy, I would prefer it much clearer. I do not think it is infected, I definitely believe that you guys hit it on the head, the fermentation temperature was much too high.

I have looked into the fermentation bags where one places the frozen 2 liters in it to cool it. They are $62 on Amazon, do you guys have experience with these?

I have absolutely no control over it and live in sunny San Diego.

An inexpensive solution is to pick up a rubbermaid container for a few bucks at Target or whatever, fill it up about halfway with water, and keep your fermentor in there.  Fill a couple of 2 liter bottles up with water, freeze them, and add them to the container.  Swap them out a couple of times a day as you are able.

That should allow you to keep your fermentation temperatures down a bit.  For most ales, try to keep the temperature of the fermenting beer below 70, especially for the first few days. 

Try googling beer swamp cooler for further info.



Thanks, brother. I am pretty limited on space, I have a Man Cave where I ferment, but it's really just an outdoor closet where I keep my tools and stuff. I will look into options for a cooler because clearly I need one if I want to continue brewing.

Thanks all for the advice!
El Gringo Borracho