i want to do a hopstand beer

[joshesmusica]

OP, out of anybody's advice on this website, i would take yooper's into consideration most. every time she's given me advice, it's been spot on to what i've later found through reading homebrewing books and articles (not that i didn't trust her advice the first time, just that i usually only ask for advice on here when i'm in a pinch and don't have time to scour through all the resources. then when i do have time, i realize she was spot on.)

honestly, and i suppose i'm probably just reiterating what others have said, if you're getting off flavors with your diipas, i would seriously consider checking your pitching rates and ferment temps. i don't do ipas under 7%, and have never had a problem with off flavors. the last one i brewed could've been either considered at the very high end of an ipa, or the very low end of a diipa, and it was great at the 5 week mark (2 weeks ferment, 3 weeks bottle). but again if you're kegging you could be enjoying much sooner. with that one in particular i found that the perceived bitterness actually went up as time went on (i assume it was as the malts melded a bit more) but the strong hops flavor and especially the aroma started to fade significantly after the 6-7 week mark.

 

[sputnam]

OP, out of anybody's advice on this website, i would take yooper's into consideration most. every time she's given me advice, it's been spot on to what i've later found through reading homebrewing books and articles (not that i didn't trust her advice the first time, just that i usually only ask for advice on here when i'm in a pinch and don't have time to scour through all the resources. then when i do have time, i realize she was spot on.)

honestly, and i suppose i'm probably just reiterating what others have said, if you're getting off flavors with your diipas, i would seriously consider checking your pitching rates and ferment temps. i don't do ipas under 7%, and have never had a problem with off flavors. the last one i brewed could've been either considered at the very high end of an ipa, or the very low end of a diipa, and it was great at the 5 week mark (2 weeks ferment, 3 weeks bottle). but again if you're kegging you could be enjoying much sooner. with that one in particular i found that the perceived bitterness actually went up as time went on (i assume it was as the malts melded a bit more) but the strong hops flavor and especially the aroma started to fade significantly after the 6-7 week mark.

i'm not getting off flavors just not the aroma i had expected.

i DO trust Yooper and listen to her advice often, and will probably try this recipe again and get that puppy kegged, carbbed, and drinking in 3 weeks.

It's just that it seems like I do a LOT of research and get the answers I THINK I need and then everyone tells me something different. I'm a bit confused but like I said, I will make this again and cut the time in half (or more) and post the results.

 

[joshesmusica]

oh, i read your post wrong. i was thinking the boozy flavors were in some of yours. i really don't think you should be getting boozy no matter how big of a beer it is. i guess if you're getting boozy on bigger beers, there's just more of a chance the temps got too warm because of more ferment activity.
are you trying your beers at different phases? for example, i typically ferment for about 9 days, do a gravity reading, and that's when i dry hop. i taste the gravity reading instead of pouring it back (it's usually at my FG by then). then i dry hop for 5 days. at bottling point i of course do another gravity reading and taste that (if it wasn't at my fg before, it definitley is now). i then break the rules and try one bottle a week until it's fully carbed (which is usually at the 2 1/2 - 3 week mark). i do all this tasting in order to see how the flavors are developing. when i become really good at this, i may stop tasting the bottles each week, but for now it's just for the sake of learning.