strong alcohol like flavor in IPA

[don_bran321]

I've been brewing girl going on a year now and I really enjoy IPAs. I've successfully made all kinds of different beers, Heffe, blonde, wheat etc... but fir some reason when I make iPas I have been getting this very strong almost fusel alcohol flavor in them which has been unbearable in some batches.
According to what I have read the only reason for alcohol flavors like this are due to high fermentation temperatures but I have a temp controlled chest freezer that I fermented them at around 65degf.

Has anyone else had any similar issues like this? if so did u pinpoint the cause?

 

[TheHopfather]

Are you pitching enough yeast? IPA's tend to have a higher ABV level then the other beers you listed. Without a starter you may be under pitching your yeast and stressing them. You want to give the yeast the best chance to cleanly ferment as you can, if your pitching rates are good you may want to look at oxygenating your wort and/or adding yeast nutrient.

The obvious culprit would be fermentation temps of course, but it sounds like you have that covered. So look at other variables effecting your yeast health. What kind of ABV are we talking about here? It could also simply be you have a boozy recipe and not enough going on otherwise to mask the flavor.

 

[springinloose1]

You are right about temperature but that hot alcohol taste can also be produced by excessive amounts of yeast, or more commonly, when the beer sits too long on the yeast cake. Next IPA you brew, move to a secondary when gravity is holding steady and let it clear for another 2 weeks.

 

[Jaybird]

When you are taking "ferment temps" are you looking at liquid temp or air temp in the freezer?

It could be the recipe design, and as others said yeast health, yeast selection and/or pitch rate.

Cheers
Jay

 

[don_bran321]

I have been making a two day yeast starter with yeast neuteiant in all batches.
On the other hand I am using a catalyst fermenter which is known for having the yeast sit on the angle and not get to the jar so when I'm dry hopping in secondary the beer is still kind if sitting on yeast so that might be a factor. I'm going to skip the dry hop and secondary on the batch I gave going right now to see if it helps.

ABV of most iPas was BTW 6.5 - 6.7

 

[don_bran321]

The temperature sensor is taped to the side if the fermenter. it usually reads a few degrees higher than the ambient air temp until fermentation is complete then they are the same.

Thanks for the replys guys. I think a better secondary vessel is in the near future. Although it renders this one useless.

 

[Kyle]

I was having the same issue only with my ipa's where it would taste very alcoholic and almost undrinkable. I use pretty much the same procedure as you and usually ferment at the lower end of the ideal temp range and still had that solvent kick. Aging the brew at room temperature helped but lately I've just been keeping my brews under 6% abv and haven't had any issues with the alcoholic taste.

From what I've read you would still get the fusel taste even at a lower abv if it was a process mistake. My guess would just be to let it age at room temperature for at least 6-8 weeks for a higher abv. I'm not very patient so I just stick to about 5.5% and they have come out much better and quicker. Try making a 5.5% abv ipa and see if that makes a difference.

 

[don_bran321]

No way! I literally did that haha. The IPA in the fermenter right now should come to 5.3 abv.
I figured the same thing. If I still get the taste it must be a process mistake. I was thinking it was a matter of too much hop utilization during the boil or something.

 

[Kyle]

Nice keep us updated with your results

 

[JONNYROTTEN]

I've had the same problem. Actually smells like rubbing alcohol. All fermentation temps within range on the low side. It can happen or not with the exact same recipe using the same yeast. Most of my beers are in the 1.065 range..nothing crazy. No rhyme or reason to it. I've yet to figure it out. I think yeast just have a mind of there own sometimes

 

[don_bran321]

I agree with the rubbing alcohol thing. Will keep you posted on the results of this one. I'm thinking it must be a mix of the high alcohol content and bitterness so this batch I only used. 5oz at 30min and steeped the rest of the hops after boil to see if I could get the flavor without the bitterness.

If it's still too bitter I might just dry hop only and put nothing or close to nothing in the boil

 

[whovous]

My process is very close to yours. Two day yeast starter with nutrient, Catalyst fermenter, temp probe taped to the side, temp controlled freezer. I have zero fusel alcohol issues(I do have other issues, but that is not relevant here). That makes me think the problem is somewhere else.

 

[don_bran321]

Do you drop the trub and keep in secondary for a week and dry hop? Also do you cold crash?

I'm going to skip the dry hop this time.

I've used multiple different yeast strains too. Imperial organic, wyeast 1056, and even Safale 05

 

[whovous]

I usually drop the trub 3-5 days into fermentation, which totals about 10-14 days, I think. I am considering dropping the trub following a delayed yeast pitch instead.

I do not use a secondary, I do everything in the Catalyst. I add hops at flameout (whirlpool, if you will), or I dry hop, or I do both. I cold crash most of the time. Yeast strains include GigaYeast Vermont IPA (a/k/a Conan) and San Diego Super, which I think is a Chico derivative as is Safale US-05 (not the same, but somewhat similar).

The only other thing to add is that I bottle most of my beer with the exception of about three liters that goes in a Synek (don't ask). I hope to start kegging with my next batch.

 

[don_bran321]

The newest ipa came in at 5.3%.

My girlfriend convinced me to dry hop it even though I was going to skip it for troubleshooting sake. I only Dry hopped it for 3 days at the end of fermentation. Days 11-14. After that I went straight to the keg. I did filter this beer because I skipped secondary and there was a lot of trub stuck to the cone of the fermenter. The beer is pretty delicious but I still feel like I detect a hint if that fusel alcohol flavor.
If it is there it will only get stronger over time as it has in the past so we will see.
I stupidly repitched the same yeast that I used on the last batches without thinking it may have been stressed so next one will be new yeast.
Problem still in the air

 

[don_bran321]

I just wanted to follow up.
The beer turned out great. Super delicious and no fusel alcohol flavor like I originally thought so it couldnt be the yeast.
I wonder....