temptnmonkey
Well-Known Member
So I'm a novice (this is my first brew) and I wanted to ask a question or two about diagnosing off-flavors.
I brewed an IPA and took a taste after measuring my FG (a bit lower than I expected but only by a little--expected 1.014-1015 ish and got 1.011 or 1.012 ish (used Safale US-05 and OG was 1.057-1.059ish--right where I estimated it). This FG reading is about a week and a half after boil. I will take another one in a couple days when I plan to move to secondary for dry hopping and clearing--I didn't do a good job straining out hops from the kettle.
My main question whether there an obvious difference between a heavy bitterness and fusel alcohol flavor? In other words, if there is a lot of fusel alcohol, it would be pretty obvious? I'm a little concerned my fermentation was a touch high (I was in the middle of the heatwave). I didn't really detect any esters (banana) or diacetyl (buttery). I know all of this will settle with time, but for learning's sake I am curious.
Overall, it tasted pretty good for an IPA at room temperature and no carbonation.
I brewed an IPA and took a taste after measuring my FG (a bit lower than I expected but only by a little--expected 1.014-1015 ish and got 1.011 or 1.012 ish (used Safale US-05 and OG was 1.057-1.059ish--right where I estimated it). This FG reading is about a week and a half after boil. I will take another one in a couple days when I plan to move to secondary for dry hopping and clearing--I didn't do a good job straining out hops from the kettle.
My main question whether there an obvious difference between a heavy bitterness and fusel alcohol flavor? In other words, if there is a lot of fusel alcohol, it would be pretty obvious? I'm a little concerned my fermentation was a touch high (I was in the middle of the heatwave). I didn't really detect any esters (banana) or diacetyl (buttery). I know all of this will settle with time, but for learning's sake I am curious.
Overall, it tasted pretty good for an IPA at room temperature and no carbonation.