So I'm experimenting with different yeasts in order to determine their traits in a West Coast style American IPA with a relatively clean grist, 90 IBU, hopbursted, and soon to be dryhopped.
I brewed up 7 gallons and split the batch into two carboys. Brewday was Nov 11. OG was 1.069.
In the first carboy, I pitched a starter of Wyeast London Ale 1028. The second got a WLP090 San Diego Super starter. Both yeast packs were about 2 to 2.5 weeks old at the time of use. I created an appropriate sized starter for each and followed all the proper processes.
I just pulled a sample from each carboy. Both FG's read 1.012 so identical attenuation (58-63 F air temp. fermentation range for the first week, and now 64-67 F air temp. conditioning range). Sorry, no probe thermometer to constantly measure the actual temperature.
7.6% abv with over 82% apparent attenuation??? Pats self on back if true.
The part I'm concerned about is the taste. I know this is not the final beer at day 15 in the primary before the dryhop, priming, and further conditioning.
The San Diego Super sample tastes very smooth. It's a tiny bit harsh/green, but overall, it's just what I was after. However, the London Ale sample tasted super harsh of fusel alcohol. I kept getting whafts of hot alcohol upon each sip. In short, the 1028 sample was very off putting despite otherwise being an identical beer.
Will more time solve this? What is the culprit if any?
I brewed up 7 gallons and split the batch into two carboys. Brewday was Nov 11. OG was 1.069.
In the first carboy, I pitched a starter of Wyeast London Ale 1028. The second got a WLP090 San Diego Super starter. Both yeast packs were about 2 to 2.5 weeks old at the time of use. I created an appropriate sized starter for each and followed all the proper processes.
I just pulled a sample from each carboy. Both FG's read 1.012 so identical attenuation (58-63 F air temp. fermentation range for the first week, and now 64-67 F air temp. conditioning range). Sorry, no probe thermometer to constantly measure the actual temperature.
7.6% abv with over 82% apparent attenuation??? Pats self on back if true.
The part I'm concerned about is the taste. I know this is not the final beer at day 15 in the primary before the dryhop, priming, and further conditioning.
The San Diego Super sample tastes very smooth. It's a tiny bit harsh/green, but overall, it's just what I was after. However, the London Ale sample tasted super harsh of fusel alcohol. I kept getting whafts of hot alcohol upon each sip. In short, the 1028 sample was very off putting despite otherwise being an identical beer.
Will more time solve this? What is the culprit if any?