ipa

[mot]

All right have a few batches under my belt was trying one of my IPA's last night they have been conditioning in the bottle for a month now. I tired one a few days ago and it was great, they were a little strong oak tatsing (I had chips in the secondary for 2 weeks) but very good, good hop flavor and aroma, nice bitterness with malt to compliment it. Just needed a little more time for the oak to mellow out, (the oak was really stong the first few weeks)

Then the one I tired last night, the hop aroma and flavor was almost completley missing the oak taste subsided alot which is good, bitterness is a little less and the malt is overpowering almost like a burnt taste.
Are these not done conditioning or why am I getting such drastic changes in a few days???
og 1.064
fg 1.019

I had them upstairs in about 72 to 74 degress for a couple weeks to carb and now they are on the basement floor. Not sure of the exact temp but probably around 60 to 65.

Another question after yours guys bottles are carbed up and conditioned do you throw them all in the fridge or leave them at just under room temp. I have been leaving all of mine out and throwing them in the fridge as I drink them, wondering if I should be throwing them all in the fridge?

 

[desiderata]

Not sure about the burnt flavor, but as for the bottles, you don't have to refrigerate them all. They can remain at room temperature. I refrigerate as I drink them also, but sometimes drink them at room temp as well. However, if for some reason, you end up with a batch that is overcarbed, you can retard the fermentation process (for ales) by refrigerating them. But, in your case, they're correctly carbed, so this is unnecessary.

It wouldn't hurt to condition them for several more months/weeks to see if the burnt flavor mellows out. I've never used oak chips.

 

[Rhoobarb]

It's been my experience that IPAs are best 'fresh'. That is, the hop flavor and, in particular the hop aroma, decay pretty quickly. Mine are always at their best within 2-4 weeks after they are fully carbed.

I used oak chips once before and a little goes a long way! 2 oz. is the most I'll ever use again.

Did you dry hop?

 

[mot]

It's been my experience that IPAs are best 'fresh'. That is, the hop flavor and, in particular the hop aroma, decay pretty quickly. Mine are always at their best within 2-4 weeks after they are fully carbed.

I used oak chips once before and a little goes a long way! 2 oz. is the most I'll ever use again.

Did you dry hop?

no dry hopping oak chips were in there for two weeks and the oak was really strong right away and that has mellowed out alot, it was a kit from MW and on there forum they said it should sit for atleast a month preferably 2 and condition, I am at 5 weeks right now

 

[WOP31]

I would say that the maltiness is coming from the higher final gravity of 1.019. You should let them go for awhile and see how they change. Unfortunatly the hop charactor is going to subside some, like rhoobarb said IPAs are best served fresh so that you get all of that hop flavor and aroma. I am sure that with a little time it will be a great beer.

Cheers

 

[Rhoobarb]

Yeah, that's a long condition time and, as *** points out, at such a high gravity, that makes sense. You may have just found that you'll need to increase your hop amounts next time you brew this. Lot's of variables there as to why that might be - your water, the length of the boil, how much you topped off, the alpha acids of the hops, etc. You now have a reason to brew this again ASAP! You can tweak it until you get it right and have plenty of homebrew to boot!

FWIW, I always dry hop an IPA with whole hops. IMHO, it just gives the beer that smack-in-the-nose hop aroma. Of course, even with dry hopping, that aroma fades over time.