Brewtus_Maximus
Active Member
Hello brew folks!
The last few IPAs I have brewed have all had the same problem. They seem to taste fine, but there is a strange "off" aroma. This aroma is hard to describe. It is sort of a sweet aroma, that is also somewhat grassy and metallic, maybe a bit fruity (ester). Again, the beer seems to taste just fine on the palate, but the aroma throws it off. Usually the beer tastes/smells fine before putting it into the keg, but once it is carbed up, I notice the off aroma.. The aroma is fairly subtle; the beer still seems to be drinkable, just a bit off. I know it is really hard to get a good idea of what the problem might be from just a description, so I plan on taking a sample into my LHBS to have them taste it.
I generally only get this off aroma when dry hopping, which is why I feel that this is causing the issue. And although I think this off aroma is likely due to dry hopping, it is possible that something in my grain bill (or mash procedure) is contributing to this aroma (or perhaps fermentation problems). My sanitation procedures are good and I am doubting that it is infection, although it is possible (no visible signs of infection).
I am fermenting in a freezer with a thermowell and temperature controller. I fermented this IPA between 60-64F for 1 week, then after fermentation appeared to be mostly done, transferred to a secondary to dry hop for 10 days with 4 oz of cascade pellets (dry hopped at 60F). I made a 1300 mL yeast starter and pitched when the wort had reached 68F. For having 4 oz of dry hops, the hop aroma is definitely lacking too. I made sure to let the yeast settle out and dry hopped in the secondary, because I know that the yeast cells can metabolize hop oils and reduce the hop aroma. I added 2 oz of dry hops for the first 5 days, then added another 2 oz for an additional 5 days (10 day dry hop in total).
I mashed at about 156 F for 40 minutes. Mash temperature is also something I am considering, but I mashed my previous IPA at 152 F and it still had the same off aroma. Commonly, this is the grain bill I use for IPA:
12 lb 2-row pale malt
1 lb LIGHT Munich Malt
1 lb Crystal 15 L
0.25 lb white wheat malt
Maybe it is diacetyl? It doesn't really smell like butter/butterscotch, but I am thinking maybe this has something to do with it. I always do a diacetyl rest on my lagers, but not usually on my ales. I figure that fermenting at 64F should be high enough to drive off any diacetyl, but perhaps I am wrong. I am brewing with a 3-tier system and fly sparging. I have calibrated all of my thermometers and they are accurate.. This IPA started with an OG of about 1.064 and ended at 1.017. Also, the only method that I use to aerate my wort is by rocking/agitating the carboy before I pitch the yeast (maybe O2 would help, but again my other beers turn out fine).
I am tasting this beer today after carbing in the keg for 1 week. It is mostly carbonated, and a little young, so perhaps the off aroma will fade with a little more conditioning. In the past, however, this same off aroma persisted even after 2 months of conditioning.
Thanks in advance for any advice!
The last few IPAs I have brewed have all had the same problem. They seem to taste fine, but there is a strange "off" aroma. This aroma is hard to describe. It is sort of a sweet aroma, that is also somewhat grassy and metallic, maybe a bit fruity (ester). Again, the beer seems to taste just fine on the palate, but the aroma throws it off. Usually the beer tastes/smells fine before putting it into the keg, but once it is carbed up, I notice the off aroma.. The aroma is fairly subtle; the beer still seems to be drinkable, just a bit off. I know it is really hard to get a good idea of what the problem might be from just a description, so I plan on taking a sample into my LHBS to have them taste it.
I generally only get this off aroma when dry hopping, which is why I feel that this is causing the issue. And although I think this off aroma is likely due to dry hopping, it is possible that something in my grain bill (or mash procedure) is contributing to this aroma (or perhaps fermentation problems). My sanitation procedures are good and I am doubting that it is infection, although it is possible (no visible signs of infection).
I am fermenting in a freezer with a thermowell and temperature controller. I fermented this IPA between 60-64F for 1 week, then after fermentation appeared to be mostly done, transferred to a secondary to dry hop for 10 days with 4 oz of cascade pellets (dry hopped at 60F). I made a 1300 mL yeast starter and pitched when the wort had reached 68F. For having 4 oz of dry hops, the hop aroma is definitely lacking too. I made sure to let the yeast settle out and dry hopped in the secondary, because I know that the yeast cells can metabolize hop oils and reduce the hop aroma. I added 2 oz of dry hops for the first 5 days, then added another 2 oz for an additional 5 days (10 day dry hop in total).
I mashed at about 156 F for 40 minutes. Mash temperature is also something I am considering, but I mashed my previous IPA at 152 F and it still had the same off aroma. Commonly, this is the grain bill I use for IPA:
12 lb 2-row pale malt
1 lb LIGHT Munich Malt
1 lb Crystal 15 L
0.25 lb white wheat malt
Maybe it is diacetyl? It doesn't really smell like butter/butterscotch, but I am thinking maybe this has something to do with it. I always do a diacetyl rest on my lagers, but not usually on my ales. I figure that fermenting at 64F should be high enough to drive off any diacetyl, but perhaps I am wrong. I am brewing with a 3-tier system and fly sparging. I have calibrated all of my thermometers and they are accurate.. This IPA started with an OG of about 1.064 and ended at 1.017. Also, the only method that I use to aerate my wort is by rocking/agitating the carboy before I pitch the yeast (maybe O2 would help, but again my other beers turn out fine).
I am tasting this beer today after carbing in the keg for 1 week. It is mostly carbonated, and a little young, so perhaps the off aroma will fade with a little more conditioning. In the past, however, this same off aroma persisted even after 2 months of conditioning.
Thanks in advance for any advice!