Redpiper
Well-Known Member
Hi,
So last night I enjoyed a Sierra Torpedo IPA and it struck me that it seemed to share taste similarities with some of the flavors I taste in Belgian's that I've tried. So I filed that a way for future exploration. Then today, I was tasting a batch I brewed back in July. This was my standard amber ale recipe but I noted a similar taste which is unusual. When I checked my notes, I'd written "fermented at 76 the first night then cooled."
So I'm concluding that I'm tasting some esters from the S-04 I used. I'm also wondering if the Torpedo IPA might be fermented a little hot (or maybe just uses a yeast strain that imparts more esters).
Any thoughts/comments on my tasting conclusion? I'm looking to improve my tasting observations and appreciate any feedback.
So last night I enjoyed a Sierra Torpedo IPA and it struck me that it seemed to share taste similarities with some of the flavors I taste in Belgian's that I've tried. So I filed that a way for future exploration. Then today, I was tasting a batch I brewed back in July. This was my standard amber ale recipe but I noted a similar taste which is unusual. When I checked my notes, I'd written "fermented at 76 the first night then cooled."
So I'm concluding that I'm tasting some esters from the S-04 I used. I'm also wondering if the Torpedo IPA might be fermented a little hot (or maybe just uses a yeast strain that imparts more esters).
Any thoughts/comments on my tasting conclusion? I'm looking to improve my tasting observations and appreciate any feedback.
